Butternut Squash Risotto Recipe Vegetarian and Delicious

As the crisp autumn air settles in, there’s nothing quite like a comforting bowl of risotto to warm your soul. This Butternut Squash Risotto recipe is a perfect vegetarian dish that combines creamy Arborio rice with the natural sweetness of roasted butternut squash.

It’s a vibrant, hearty meal that feels indulgent yet wholesome, making it an ideal choice for cozy dinners or entertaining guests. The rich texture, balanced flavors, and subtle hints of sage and Parmesan create a delightful harmony that’s sure to impress even the most discerning palate.

Whether you’re a seasoned cook or just starting out, this recipe is straightforward and rewarding. It celebrates the best of seasonal produce and showcases how simple ingredients can transform into something truly spectacular.

Plus, it’s entirely vegetarian and can be easily adapted for vegan diets. Let’s dive into this delicious journey and learn how to make a risotto that’s creamy, flavorful, and irresistibly good!

Why You’ll Love This Recipe

This Butternut Squash Risotto stands out because it perfectly balances creaminess and flavor without any meat. The naturally sweet butternut squash blends seamlessly with the nutty Parmesan and aromatic sage, creating a dish that’s both comforting and elegant.

Additionally, risotto is incredibly versatile — you can customize it with your favorite herbs, spices, or even swap out the cheese to suit your preferences. It’s a great way to celebrate fall’s bounty while keeping meals vegetarian and packed with nutrients.

Best of all, it’s a one-pot wonder that can be whipped up with minimal fuss yet offers maximum satisfaction. If you enjoy this recipe, don’t forget to check out other delicious dishes like Lemon Ricotta Pasta With Arugula Recipe and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for more seasonal inspiration!

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional but recommended)
• 5 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese (use vegan Parmesan for dairy-free)
• 2 tablespoons unsalted butter (or vegan butter)
• 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large roasting pan or baking sheet
• Large heavy-bottomed skillet or Dutch oven
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle (for adding broth)
• Grater (for Parmesan cheese)

Instructions

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized. Set aside.
2. Prepare the broth: While the squash is roasting, warm the vegetable broth in a saucepan over low heat. Keep it hot but not boiling throughout the risotto cooking process.
3. Sauté the aromatics: In a large skillet or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and sage and cook for another 1 minute until fragrant.
4. Toast the rice: Add the Arborio rice to the skillet. Stir constantly for 2-3 minutes to lightly toast the rice and coat it with oil and aromatics. This step helps to develop the risotto’s signature creamy texture.
5. Deglaze with wine: Pour in the white wine, stirring continuously until it is mostly absorbed by the rice.
6. Cook the risotto: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Incorporate the roasted squash: Gently fold the roasted butternut squash into the risotto during the last 5 minutes of cooking to warm through without mashing the cubes.
8. Finish with butter and cheese: Remove the skillet from heat and stir in the butter and Parmesan cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper.
9. Serve immediately: Garnish with chopped fresh parsley and additional cheese if desired. Serve hot and enjoy!

Tips & Variations

“For an extra layer of flavor, try adding a sprinkle of toasted pine nuts or a drizzle of browned butter on top before serving.”

• Use vegetable stock: Homemade or store-bought vegetable broth works well. Just keep it warm throughout the cooking process to ensure even cooking.
• Make it vegan: Substitute the Parmesan cheese and butter with vegan alternatives or nutritional yeast for a cheesy flavor.
• Swap the squash: Try butternut squash’s close relatives like kabocha or pumpkin for a slightly different taste.
• Herb variations: Rosemary, thyme, or even fresh basil can be used instead of sage to change the flavor profile.
• Adding greens: Stir in baby spinach or kale during the last few minutes of cooking for added nutrition and color.

Nutrition Facts

Serving Suggestions

This risotto is rich and creamy, so it pairs beautifully with light, fresh sides. Consider serving it alongside a crisp green salad with lemon vinaigrette or roasted Brussels sprouts for a complete meal.

For a heartier plate, try adding grilled vegetables or a side of garlic bread. If you’re hosting, this dish can shine as a main course followed by a light dessert such as Lemon Straws Recipe.

For a beverage pairing, a chilled glass of Sauvignon Blanc or a light herbal tea complements the subtle sweetness of the squash and the savory depth of the risotto wonderfully.

Conclusion

This Butternut Squash Risotto is a testament to the magic of simple ingredients coming together to create something extraordinary. Its creamy texture and rich flavors make it a fantastic vegetarian dish that satisfies both the eyes and the palate.

Perfect for chilly evenings or special occasions, it’s a versatile recipe that you’ll want to keep in your culinary repertoire.

With easy-to-follow instructions and flexible variations, this risotto is approachable for cooks of all skill levels. Plus, it highlights seasonal produce in a way that feels indulgent yet nutritious.

If you enjoyed this recipe, you might also like exploring other comforting dishes such as the Instant Pot Rabbit Recipe or the delectable Halibut Dip Recipe. Happy cooking and bon appétit!

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