Description
This roasted butternut squash risotto is a creamy, comforting dish featuring tender brown arborio rice cooked effortlessly in the oven, combined with caramelized roasted butternut squash and topped with crispy fried sage. Healthier than traditional risotto, this recipe uses brown rice for extra fiber and requires minimal stirring, making it both delicious and convenient.
Ingredients
Butternut Squash Risotto
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese (about 2 ½ ounces)
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
Fried Sage
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Instructions
- Prepare the oven and ingredients: Place oven racks in the lower third and upper third positions. Preheat oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth for later use.
- Sauté onion and garlic: Heat 1 tablespoon olive oil in a medium-large Dutch oven over medium heat until shimmering. Add chopped onion and a pinch of salt, cooking until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, 1-2 minutes.
- Add liquids and rice: Pour in 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat, stir in brown arborio rice, cover the pot tightly.
- Bake the risotto: Place the covered Dutch oven on the lower oven rack and bake for 65 to 70 minutes, until rice is tender. The mixture will appear dry when the lid is removed—this is normal.
- Roast the butternut squash: Immediately after putting the risotto in the oven, toss the squash cubes with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet and roast on the upper rack for 55-60 minutes, tossing halfway, until fork-tender and caramelized. Begin checking for doneness around 40 minutes.
- Fry the sage: While the risotto and squash cook, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped sage leaves and toss until they turn darker green and crisp (but not brown). Transfer to a paper towel-lined plate, sprinkle lightly with salt, and set aside.
- Finish the risotto: Remove the Dutch oven from the oven and take off the lid. Stir in the reserved 1 cup broth, Parmesan cheese, and diced butter vigorously for 2-3 minutes until creamy and thick. Season with salt, fresh black pepper, and a pinch of red pepper flakes.
- Combine and serve: Fold the roasted butternut squash into the risotto. Adjust seasoning with additional salt and pepper if needed. Divide into bowls and garnish with fried sage. Serve immediately. Leftovers can be refrigerated for up to 4 days.
Notes
- Use brown arborio rice for a healthier, higher fiber risotto option.
- The risotto requires minimal stirring due to oven baking method, which makes it easier than traditional stovetop risotto.
- If you can’t find brown arborio rice, short-grain brown rice is a suitable substitute.
- Keep an eye on the butternut squash when roasting; caramelization adds flavor but avoid burning.
- Fried sage adds a crispy texture and aromatic flavor, use fresh sage leaves for best results.
- Leftover risotto can be gently reheated with a splash of broth or water to restore creaminess.