Description

This Roasted Butternut Squash Risotto is a creamy, comforting dish that combines tender roasted cubes of butternut squash with rich arborio rice cooked in savory vegetable broth and finished with Parmesan cheese, butter, and crispy fried sage. Perfect for a cozy fall meal or a special dinner, this recipe uses oven-baking techniques for both the risotto and the squash, creating a hands-off approach that yields deeply caramelized squash and creamy rice with minimal stirring.

Ingredients

Scale

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
½ cup dry white wine (optional)
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

For the 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 Sage Garnish

1 tablespoon extra-virgin olive oil
16 to 20 fresh sage leaves, chopped (about ¼ cup chopped fresh sage)
Salt, a light sprinkle after frying

Instructions

Prepare oven and squash: Place oven racks in the lower and upper thirds of the oven and preheat to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for roasting the squash. Reserve 1 cup of vegetable broth for after the risotto bakes.
Sauté aromatics: Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 5 minutes. Add minced garlic and cook until fragrant, 1 to 2 minutes.
Start risotto baking: Add 3 cups of vegetable broth and 1 cup water to the Dutch oven, then cover and bring to a boil over medium-high heat. Remove from heat and stir in the arborio rice. Cover the pot and place on the lower oven rack. Bake the risotto for 65 to 70 minutes, until the rice is tender but the mixture appears somewhat dry.
Roast butternut squash: While the risotto cooks, toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on the parchment-lined baking sheet. Arrange in a single layer and roast on the upper oven rack for 55 to 60 minutes, tossing halfway through, until fork tender and caramelized. Begin checking for doneness after 40 minutes.
Fry sage leaves: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped sage leaves and toss to coat. Cook until the sage turns darker green and crispy but not browned, then transfer to a paper towel-lined plate and lightly sprinkle with salt. Set aside.
Finish risotto: Carefully remove the Dutch oven from the oven and remove the lid. Stir in the reserved 1 cup broth, Parmesan cheese, white wine (if using), and diced butter. Stir vigorously for 2 to 3 minutes until the risotto is thick and creamy. Season with salt, plenty of freshly ground black pepper, and a pinch of red pepper flakes.
Combine and serve: Stir the roasted butternut squash into the risotto and taste to adjust seasoning as needed. Divide the risotto into serving bowls and garnish each with a sprinkle of the fried sage leaves. Leftovers can be stored covered in the refrigerator for up to 4 days.

Notes

Using brown arborio rice results in a nuttier flavor and chewier texture compared to traditional white arborio rice.
The risotto is baked rather than traditionally stirred on stovetop, making it more hands-off.
White wine is optional but adds acidity and depth of flavor.
Be sure not to over-brown the sage when frying, as it becomes bitter when burnt.
Leftover risotto thickens; reheat gently with a splash of broth or water for creaminess.
For a vegan version, omit butter and Parmesan or use vegan substitutes.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Keywords: butternut squash risotto, roasted squash risotto, baked risotto, vegetarian risotto, autumn recipes, creamy risotto, sage garnish