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Decadent Creamy Parmesan Risotto with Butternut Squash

creamy parmesan risotto with butternut squash - featured image
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A warm, cozy, and elegant fall dinner featuring creamy Parmesan risotto balanced with sweet roasted butternut squash. This recipe is quick, easy, and perfect for weeknights or casual dinner parties.

Ingredients

Scale
  • 2 cups peeled and cubed butternut squash
  • 1 ½ cups Arborio rice (300 g)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 4 cups chicken or vegetable broth (950 ml), kept warm
  • ½ cup dry white wine (120 ml), optional
  • 3 tablespoons unsalted butter (45 g), divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6–8 fresh sage leaves, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1 tablespoon butter, and a pinch of salt and pepper. Spread the pieces evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
  2. While the squash roasts, warm your broth by pouring 4 cups (950 ml) of chicken or vegetable broth into a saucepan and keeping it on low heat.
  3. In a heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the chopped onion and cook for about 4-5 minutes until translucent but not browned. Add the minced garlic and chopped sage, sauté for another minute until fragrant.
  4. Stir in the Arborio rice, cooking for 2-3 minutes until the edges are translucent but the center still opaque.
  5. Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated, about 2-3 minutes.
  6. Add warm broth one ladle (about ½ cup / 120 ml) at a time, stirring gently and continuously until almost fully absorbed before adding the next ladle. Continue for about 18-20 minutes until the rice is creamy and al dente.
  7. Gently fold in the roasted butternut squash, being careful not to mash the cubes. Cook for another 2 minutes to warm the squash through.
  8. Remove from heat and stir in the remaining 1 tablespoon butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  9. Let the risotto rest for a minute or two to allow flavors to meld and texture to settle.
  10. Serve immediately, garnished with extra sage leaves or a sprinkle of Parmesan if desired.

Notes

Keep the broth warm to maintain creamy texture. Stir gently and add broth gradually to avoid mushy rice. Roasting the squash ahead of time can speed up cooking. Use freshly grated Parmesan for best flavor and texture. Risotto is best served fresh but can be stored in the fridge for up to 3 days and reheated with added broth.

Nutrition

Keywords: Parmesan risotto, butternut squash, creamy risotto, fall dinner, easy risotto recipe, Arborio rice, roasted squash, comfort food

Find it online: https://tempotaste.com/decadent-creamy-parmesan-risotto-with-butternut-squash-easy-recipe-for-perfect-fall-dinner/