Description
This Roasted Butternut Squash Risotto is a creamy, comforting dish made with tender brown arborio rice, caramelized roasted butternut squash, and rich Parmesan cheese. Enhanced with crispy fried sage and a delicate touch of red pepper flakes, this oven-baked risotto offers deep, layered flavors while simplifying the traditional stovetop method.
Ingredients
For the 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 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 of red pepper flakes, to taste
- 1 tablespoon extra-virgin olive oil
For the Roasted Butternut Squash:
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Fried Sage:
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
- 1 tablespoon olive oil
- Light sprinkle of salt
Instructions
- Prepare the oven and ingredients: Position your oven racks in the lower third and upper third of the oven, preheat to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for roasting the butternut squash. Reserve 1 cup of vegetable broth for later use.
- Sauté aromatics: Heat 1 tablespoon olive oil in a medium-large Dutch oven over medium heat until shimmering. Add the chopped onion with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 to 2 minutes until fragrant.
- Combine liquids and rice: Pour in 3 cups of vegetable broth and 1 cup of water. Cover and bring to a boil over medium-high heat. Remove from heat, stir in the arborio rice, then cover the pot again and place it on the lower oven rack to bake for 65 to 70 minutes until the rice is tender.
- Roast the butternut squash: While the risotto bakes, toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on the prepared baking sheet. Place on the upper oven rack and roast for 55 to 60 minutes, tossing halfway through, until fork tender and caramelized. Start checking for doneness at 40 minutes.
- Fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped sage leaves and toss to coat in oil. Cook until the sage turns darker green and crisp but not brown, then transfer to a paper towel-lined plate and lightly salt. Set aside.
- Finish the risotto: Remove the Dutch oven from the oven and remove the lid. Stir in the reserved 1 cup vegetable broth, grated Parmesan cheese, and diced butter. Stir vigorously for 2 to 3 minutes until the risotto becomes thick and creamy.
- Season and combine: Add salt, freshly ground black pepper, and a pinch of red pepper flakes to taste. Gently fold in the roasted butternut squash. Adjust seasoning as needed.
- Serve: Divide the risotto among bowls and top each serving with a sprinkle of the fried sage. Enjoy warm. Leftovers can be stored covered in the refrigerator for up to 4 days.
Notes
- Use brown arborio rice for a nuttier flavor and more texture than traditional white Arborio.
- Watch the butternut squash carefully while roasting to avoid burning; caramelization adds wonderful flavor.
- Frying sage leaves crisps them perfectly and adds a lovely herbal crunch as a garnish.
- Adjust seasoning toward the end after combining ingredients to ensure balanced flavor.
- The oven-baking method frees you from constant stirring typically required in risotto preparation.