Butternut Squash Risotto Recipe

Prep Time:

1 hr

Total Time:

1 hr

Servings:

4

Risotto is a comforting dish, and this one-pot butternut squash version is our favorite recipe to make in the fall. Rather than roasting the squash first, our recipe starts the squash in the same pan that the rice cooks in to streamline prep, and we think it makes the dish sweeter. 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.

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 being caranoli and vialone nano. These three types of short grain rice have a high starch content that imparts a creamy texture to the dish, and the thick short shape of the grains of rice help them stay intact during cooking. Substituting another short grain rice will not produce the creamy texture that characterizes risotto and may produce a 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 you use for risotto.
Add the wine or use vermouth: Sure you can skip this step, but it does add to the flavor of the finished dish.
Adding stock: It’s important to add the stock gradually, about 1/2 cup at a time. It may seem tempting to add all the stock at once, but that just doesn't work.
Stirring: There are varying opinions about how often you need to stir the 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 rice is cooked but 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.

Fresh or Dried Sage?

Our recipe calls for fresh sage. Dried sage has a stronger flavor than fresh. If you want to substitute dried sage, use 1/2 teaspoon dried sage in place of each tablespoon of chopped fresh.

Directions

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.
Add rice and wine:

Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
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.
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.

Storing

Store any leftovers in an airtight container in the refrigerator for up to three days.

Freezing

Risotto can be frozen for up one month. Defrost in the refrigerator and add a little broth when you reheat the risotto on the stovetop. (The texture is not quite the same after freezing.)

Frequently Asked Questions

What goes well with butternut squash risotto?

Butternut squash risotto pairs well with a variety of dishes. Serve it alongside a simple protein such as a chicken cutlet or boneless pork chop or a salmon fillet. Make it dinner by serving with crusty bread and a salad

Do Italians eat risotto with fork or spoon?

Italians use a fork for eating risotto. That makes sense, the beloved rice dish is an entree, not a soup or a breakfast porridge.