Butternut squash risotto
A bowl of butternut squash risotto adds a little more satisfaction to any given evening. This risotto clings to the fork like velvet and melts in your mouth when enjoyed. Take to the kitchen on a warm summer day or a chilly autumn evening and prepare a stunning dish, because every occasion benefits from a flavourful meal.
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Ingredients
Baked butternut squash and purée
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1
Large butternut squash, diced, about 1000 g
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3 tbsp
Olive oil
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6
Sage leaves
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1 tbsp
Chilli flakes
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Flaked salt
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Freshly ground pepper
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Risotto
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1 tbsp
Olive oil
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50 g
Butter
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1
Onion
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2
Garlic cloves
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30 g
Risotto rice
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200 ml
White wine (can be replaced with vegetable stock)
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1.25 - 1½ l
Vegetable stock
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½
Lemon, juice
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50 g
Parmesan cheese, grated
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6
Sage leaves
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Salt
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Pepper
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Instructions
Baked butternut squash and purée
Risotto
Add the hot vegetable stock slowly, about 100 ml at a time to build a smooth, creamy texture throughout the risotto. Stir gently and allow most of the liquid to absorb before adding more. The rice then releases its starch, which helps create a creamy texture. It also ensures that the rice cooks evenly. Near the end of cooking, taste the rice often to check if it is tender and still has a bit of bite. If the risotto thickens too much after adding the butternut purée and Parmesan, stir in a little hot stock off the heat to thin it. Add more stock if necessary to get a smooth consistency.
Stir about once every 30 seconds to prevent the rice from sticking and to cook it evenly. After adding each ladle of stock, stir it well and then let it simmer gently. This lets the rice release its natural starches, creating a creamy texture. Remember, if you stir too much, it can break down the rice grains and turn the risotto gluey, so just stir enough to keep it from sticking or burning.
You should not cover your risotto while cooking on the stove. The creamy texture of your butternut squash risotto actually comes from cooking it uncovered. The excess moisture evaporates more easily, which prevents your risotto from turning soupy or gluey. Plus, with an uncovered pot, you can keep an eye on the rice as it cooks.
FAQ: Questions about butternut squash risotto
Making the perfect butternut squash risotto may raise a few questions. Below, we give you useful answers to some of the most frequently asked questions that will help you make the most delicious risotto.
Can I replace white wine in the butternut squash risotto?
Yes, you can replace white wine in this butternut squash risotto recipe with vegetable stock to keep the right liquid balance. The flavour will be a bit more mellow, but you can brighten things up by adding a splash of lemon juice or a little vinegar at the end. Diluted apple cider vinegar or white wine vinegar also works well, just be sure to mix it with some water and add it little by little, tasting as you go, so it does not overpower the risotto.
How do I know when my butternut squash is done?
Your butternut squash is ready when the butternut cubes are very tender. Test them by using a fork to see if they slide in without resistance. While light browning on the edges is a good indicator, it is not necessary for puréeing. At 200 °C, it usually takes 25–35 minutes to cook the squash properly. Try mashing a cube after about 30 minutes; it should mash easily with slight pressure. If it is still firm, give it a few more minutes in the oven. Once all the pieces are uniformly soft, you can blend half of the squash and keep the rest for serving.
How should I store leftover butternut squash risotto?
Store leftover butternut squash risotto in an airtight container for up to 3 days. After cooking, let it cool down and then pop it in the fridge right away. If you want to freeze it, transfer leftovers to a freezer-safe bag or an airtight container, trying to remove as much air as possible to avoid freezer burn. You can store it in the freezer for up to 3 months. Thaw the risotto overnight in the refrigerator. To reheat, gently warm it on the stove over medium heat, adding a splash of vegetable stock to bring back its creamy texture. Note that freezing can impact the texture and make the rice softer and less creamy, but proper reheating should bring it back to its original state.
Nutritional values
Nutritional value, per
1725 Kcal
| Fibre | 31.7 gram fibers |
| Protein | 45.2 gram |
| Fat | 115.3 gram |
| Carbohydrates | 94.6 gram |
Recommended information
Serving suggestion
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Try the creamy butternut squash risotto
Let every spoonful fill you with the creamy comfort of our easy butternut squash risotto. The butternut is first roasted to extract its sweet-smoky notes and then puréed into a smooth blend that will soon help turn the rice tender, creamy, and delicious.
It truly is a magical experience, made even more dreamy by grated Parmesan cheese. As the cheese melts into the mix, it boosts the texture with the final dose of creaminess. A few roasted butternut cubes are added on top to bless the risotto with chunks of golden deliciousness.
For more creamy goodness, try a few of our most beloved recipes: a soothing butternut squash curry, a hearty butternut squash casserole, and a smooth butternut squash soup. That is at least three days’ worth of incredible dinner options.
Smooth, velvety stock with rich, savoury flavours
A smooth, velvety stock is what gives the butternut squash risotto its soul. It adds both the rich flavour and creamy texture, which are two of the most important things in a great-tasting risotto. As you slowly ladle in the hot vegetable stock, it blends with the rice starch and buttery squash purée to create that signature silky finish.
We like to add a splash of white wine for a bit of brightness, but if you would rather skip it, no problem. Just use extra vegetable stock and a little lemon juice to bring in that hint of acidity. Either way, you will end up with a deliciously creamy risotto.
Infused with herby sage and a bit of chilli
Using sage in your butternut squash risotto is a smart move, as it adds a tasty, aromatic flavour. We use it two ways: some gets crisped up for a bit of texture, and some is sautéed to infuse the base with that earthy, herby goodness. Simple but effective.
The same goes for the chilli flakes. You may think they spice up the whole meal when they actually offer up a carefully controlled warmth, the kind that lifts the dish instead of overpowering it. Together, the sage and chilli round out the sweetness of the butternut in the best possible way.
Add a few personal touches of your own
This butternut squash risotto invites your own little touches that make a dish truly yours. Fold in wilted greens for a hint of garden freshness, or scatter toasted nuts for a whisper of crunch beneath the cream. For a festive look, top the risotto with pomegranate seeds. Their juicy sweetness and red colour are perfect for special occasions.
A little extra depth is more than easy to come by. Earthy flavour comes from earthy mushrooms, so feel free to sauté them and enjoy their powerful umami contribution. They go hand-in-hand with the autumn-like flavours of the butternut. Top the whole thing with a handful of toasted pine nuts. Their crunchy texture and subtly nutty notes are a wonderful tool for complementing the risotto’s signature creaminess.
