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Cozy Butternut Squash Risotto

A creamy and comforting risotto featuring roasted butternut squash, aromatic sage, and a rich, velvety texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 1.5 lbs butternut squash peeled and cubed
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp fresh sage leaves chopped
Pantry & Dairy
  • 1.5 cups arborio rice
  • 5 cups vegetable broth warm
  • 2 tbsp olive oil
  • 0.5 cup apple juice halal substitute for cider
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Baking sheet
  • Large heavy-bottomed pan
  • Wooden spoon

Method
 

Cooking Steps
  1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp oil, salt, and pepper on a baking sheet.
  2. Roast squash for 25 minutes until edges are golden-brown and tender.
  3. Mash half the roasted squash into a puree; keep the other half in cubes.
  4. Heat remaining oil in a large heavy-bottomed pan over medium heat.
  5. Sauté onion until translucent and soft.
  6. Add garlic and arborio rice, stirring for 2 minutes until edges are translucent.
  7. Pour in apple juice and stir until fully absorbed.
  8. Add warm broth one ladle at a time, stirring constantly until absorbed.
  9. Fold in the squash puree and cubes until thick and velvet-like.
  10. Remove from heat, stir in butter and Parmesan, and garnish with fresh sage.

Notes

Keep broth warm in a separate pot for best results. Store in an airtight container in the fridge for up to 3 days.