Butternut Squash Risotto
Prep Time: Cook Time: Total Time: Servings:
15 mins 1 hr 1 hr 15 mins 4
This one-pot butternut squash risotto is our favorite fall dinner recipe. Instead of roasting the squash to streamline prep, our recipe starts the squash in the same pan the rice cooks in—and we think it makes the dish sweeter and even more delicious. Be sure to use arborio or another risotto rice to get the creamy texture that characterizes the dish. You can make the risotto vegetarian by using vegetable stock in place of the chicken stock, but don’t skip adding freshly grated Parmesan cheese and butter at the end of cooking—and offer more cheese at the table. Rich, comforting, and so satisfying, this is a recipe you’ll want to make on repeat all season.
What Is Arborio Rice?
Arborio rice is essential for making risotto. It’s the best-known and most widely available type of risotto rice; the others are Carnaroli and Vialone Nano. All three are types of short-grain rice that have a high starch content that imparts a creamy texture to the dish, and the thick, short shape of the grains of rice helps them stay intact during cooking. Substituting another short-grain rice will not produce the creamy texture that characterizes risotto and may leave you with a pot of rice mush.
Essential Tips for Making Risotto
Risotto is easy to make, but you need to pay attention while you cook it.
Use hot stock: Do not add cold stock to the risotto; first, heat the stock to a simmer, then reduce the heat to low so it stays hot throughout the cooking process.
Add the wine or use vermouth: You can skip this step, but it does add to the flavor of the finished dish and makes a noticeable difference.
Incorporate the stock gradually: It’s important to add the stock gradually, about 1/2 cup at a time, so the rice can fully absorb it. It may seem tempting to add it all at once, but that just doesn’t work.
Keep stirring: There are varying opinions about how often you need to stir risotto in between adding stock. The consensus is all the time; this doesn’t mean your wooden spoon should be in motion every second, but it does mean you need to be beside the stove while the risotto is cooking.
When is it done? Risotto is ready when the rice is cooked, but still al dente, and the broth has thickened to a rich sauce. Test it when it looks done, or when you reach the beginning of the window for being done, according to the recipe.
Tip
Add some allium: This mild, subtly sweet risotto is delicious made following our recipe, but if you like more flavor, sauté a small diced onion or a large minced shallot along with the squash in step 1.
Fresh or Dried Sage?
Our recipe calls for fresh sage. Dried sage can be used instead, but it has a much stronger taste than fresh and should be added sooner in the cooking process so its flavor can open up. If you want to substitute dried sage, use 1 teaspoon and crumble it into the stock as you heat it rather than stirring it into the risotto at the end.
Ingredients
1 tablespoon butter
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
Coarse salt and ground pepper
1 box (32 ounces) reduced-sodium chicken stock
1 cup Arborio rice
½ cup dry white wine
⅓ cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
Directions
Step 1 - Cook squash:
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Meanwhile, bring stock to a simmer in a separate saucepan; reduce heat to low and cover until ready to use.
Step 2 - Add rice and wine:
Add rice to saucepan with squash; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Step 3 - Add stock 1/2 cup at a time:
Reduce heat to medium-low; add 1/2 cup hot stock. Cook, stirring, until almost all liquid is absorbed. Add remaining stock, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Step 4 - Add Parmesan, sage, and salt; serve:
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
How to Store and Reheat Risotto
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat risotto, place it in a saucepan and add a generous splash of chicken broth or water to help loosen it up. Cook over medium-low heat, stirring often, until hot throughout, adding more liquid as needed.
Freezing
Risotto can be frozen for up one month. Defrost it in the refrigerator overnight, then reheat according to the instructions above. Note that the texture of frozen risotto will not be quite the same as when the dish is freshly made.
How to Serve Butternut Squash Risotto
As an entree: If you’re serving this dish as a main course, round it out with a crunchy fall salad—like this kale-and-apple number or our garlicky lacinato kale recipe—and a loaf of crusty bread.
As a side or starter: Butternut squash risotto can also be served in smaller portions as a starter or side dish. We love it with our buttery roasted salmon or these golden chicken cutlets. For a larger crowd, try it with this sage-and-garlic-crusted pork loin.
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