Creamy Butternut Squash Risotto
This Creamy Butternut Squash Risotto is the kind of meal that just makes you feel warm and cozy inside. It’s a perfect balance of savory and sweet, with the butternut squash melting right into the Arborio rice, creating a rich, velvety texture. Sage adds that earthy depth, while the Parmesan ties everything together with its sharp, salty finish. It’s one of those dishes that feels fancy enough for a special occasion but is comforting enough to enjoy on any night when you just need a big bowl of something satisfying. And honestly, it’s easier to make than you might think. Trust me, once you make it, you’ll want it on repeat!
4 Servings
Ingredients
- 2 tablespoons of extra virgin olive oil
- 1 medium onion chopped
- Salt and pepper to taste
- 2 tablespoons of fresh sage chopped
- 1 small butternut squash peeled, seeded, and either grated or finely chopped
- 1 clove of garlic minced
- 4 cups of chicken stock
- 1 1/2 cups of Arborio rice
- 1 cup of dry white wine
- 1/2 cup of freshly grated Parmesan cheese
Instructions
- Start by warming up the olive oil in a large, deep skillet or pot over medium heat. Once it’s nice and hot, toss in your chopped onion and sprinkle in some salt and pepper. Let that cook for about 4 minutes—just enough to soften the onion without browning it. You’re looking for that lovely sweet onion aroma to fill the kitchen.
- Next, add in the fresh sage. Stir it around for about a minute to let its earthy flavor soak into the oil.
- Then, go ahead and add the grated butternut squash and minced garlic. Give everything a good stir and let it cook for another 3 minutes, until the squash starts to soften and the garlic becomes fragrant (you’ll smell it!).
- While all that magic is happening, warm up your chicken stock in a separate saucepan over low heat. Keep it at a simmer because you’re going to need it hot in just a bit.
- Now, add the Arborio rice to your skillet and stir it for around 3 minutes. You’ll notice the rice getting a little chalky—this is exactly what you want. It’s the trick to getting that creamy texture you love in risotto.
- Once the rice is prepped, pour in the white wine to deglaze the pan, scraping up any bits that have stuck to the bottom. Let that simmer for about 3 minutes, allowing the wine to mostly evaporate.
- Now, the real work begins: slowly add your hot chicken stock to the rice mixture, one ladleful at a time. Stir gently and let the rice absorb the liquid before adding more. Don’t rush it—this is where the enchantment happens. Keep going until all the stock is absorbed, and your risotto has that beautiful creamy consistency.
- Finally, once all the stock is incorporated and the rice is tender, remove the pot from the heat and stir in your Parmesan cheese. And there you have it—perfectly creamy butternut squash risotto!
Notes
If you’re looking to make this risotto gluten-free, it’s actually pretty simple! Most of the ingredients are naturally gluten-free, so you’re already ahead of the game. Just make sure to use gluten-free chicken stock—some brands sneak gluten into their broths, so always double-check the label. And when it comes to the wine, it’s usually safe, but again, make sure to pick one that’s gluten-free. With those small tweaks, you’ve got a creamy, dreamy risotto that everyone can enjoy without any worries!