Print
butternut squash risotto in a white bowl set on a gray plate

Roasted Butternut Squash Risotto

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Makes 7 cups (6 servings) 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Italian

Description

This creamy, butternut squash risotto is easy to make, cozy and comforting! Just what you need to stay warm!


Scale

Ingredients

1 medium butternut squash (2 lb.), peeled and cut into ½-inch pieces (5½ cups)

½ cup dry white wine (such as Sauvignon Blanc)

6 cups low-sodium chicken broth, divided

1 teaspoon ground turmeric

Salt, pepper, and grated fresh nutmeg to taste

1 tablespoons unsalted butter

¼ cup olive oil, divided

½ cup minced shallots

1½ cups arborio rice

½ cup shredded Parmesan

⅓ cup minced fresh sage, divided  

Grated fresh nutmeg, salt, and pepper to taste

4 ounces prosciutto, chopped


Instructions

Heat oven to 400°F.

Toss squash with 2 tablespoons oil and season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast until fork-tender, 20–25 minutes. Reserve ½ cup roasted squash, then transfer remaining squash to a high-powered blender or food processor. Add wine, ½ cup broth, and turmeric to blender and purée; season with salt, pepper, and nutmeg and reserve.

Heat remaining 5½ cups broth in a saucepan. Bring to a simmer, covered, over medium-low.

Heat butter in a Dutch oven or stock pot over medium. Add shallots and cook until softened and translucent, 3 minutes. Add rice, and cook, stirring constantly, until edges start to become translucent, 3–4 minutes.

Stir 1 cup warm broth into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Stir in remaining 4½ cups warm broth, reduce heat to medium-low, cover, and simmer 16 minutes stirring twice.

Remove lid, add reserved squash mixture, Parmesan, and 2 tablespoons minced sage to risotto; stir until creamy, 3–4 minutes.

Heat remaining 2 tablespoons oil in a skillet over medium until shimmering, add remaining sage and cook until sage starts to darken and become crispy 1–2 min (but not brown).  Season with salt and pepper, then transfer to a paper-towel-lined plate.

Cook prosciutto in same skillet over medium until crispy, 6–8 mins. Transfer frizzled prosciutto to a paper-towel-lined plate.

Serve risotto with crispy sage and frizzled prosciutto.


Notes

Make it vegetarian:

  • Use vegetable broth in place of the chicken broth
  • Skip the prosciutto

Make it vegan:

  • Use vegetable broth in place of the chicken broth
  • Swap 1 tablespoon olive oil in for butter
  • Skip the prosciutto
  • Leave the Parmesan out

Nutrition

  • Calories: 424
  • Sugar: 4g
  • Sodium: 436mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 20mg

Keywords: Risotto, Butternut Squash Risotto, Gluten-Free, Dinner,