Woodsy, fall flavors meld together in this comforting Butternut Squash Risotto!
Risotto reminds me of warm and hearty winter dinners, while butternut squash is an icon this time of year. The two mixed together capture fall flavors in all the best ways.
This recipe combines the creamy texture of arborio rice with the savory depth of garlic and onion, mixed with the rich, tangy flavor of white wine, and the woodsy flavor of fresh sage and rosemary. The squash adds a sweet, slightly nutty element to it, making the dish flavorful and oh-so comforting.
The process for this recipe is simple, involving sautéing, and a gradual stir while adding broth to achieve a soft and creamy consistency. It comes together in an hour or less and is delish!
Is Butternut Squash Risotto Healthy?
This risotto recipe is a lighter, healthier choice that doesn’t compromise on flavor. Made with clean ingredients, it is completely plant-based and suitable for all sorts of diets.
First is the star of the show: the butternut squash, which is packed with vitamins, minerals, and fiber. These tender, caramelized cubes of squash are a source of vitamins A and C, fiber, and antioxidants. Next is the use of fresh sage leaves, garlic, salt, and pepper, that all add aromatic flavor without the extra calories. What’s great about this risotto recipe is its ability to retain a creamy texture without dairy, thanks to the natural creaminess of butternut squash and the starch released in the arborio rice.
What is Arborio rice? Will other rice do?
Arborio rice is an Italian short-grain rice named after a cute little town in Italy. This is the most ideal rice to use when making risotto due to its texture. When cooked, the rounded grains are firm, creamy and chewy thanks to their high starch content.
Compared to other varieties of rice, arborio results in a more dense grain, and it almost tastes like pasta when cooked fully. If you wish to add some more color to the mix, try making this dish using wild rice. The grains are long, slender and feature shades of brown and black, with a distinctive earthy, nutty flavor. The texture is more sturdy but the taste and colors pair great with the woodsy, autumn theme at play.
If you don’t have any arborio rice, you can use brown rice which is a slightly more nutritious option offering more fiber, vitamins, and minerals. Basmati or jasmine rice would also do, but neither are able to offer that same rich and creamy consistency as arborio, so I would suggest adding a few tablespoons of coconut cream to thicken it up.
How to Make Ahead and Store
This recipe is best when made and enjoyed fresh. With any leftovers, store them in an airtight container in the refrigerator. Sealed properly, it can last up to 5 days. You can also freeze leftovers for up to 3 months, just let them thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Serving Suggestions
Garnish your risotto with fresh parsley, small sage leaves, and freshly grated pecorino and enjoy with sides or all on its own! I often pair it with homemade focaccia and a vegetable side dish such as these colorful Roasted Brussel Sprouts and Carrots covered in a honey balsamic blend.
And for dessert, consider a berry crumble or cobbler of some sort (I am leaning into the woodsy vibes)! Try a buttery rhubarb crumble or a Pecan Pie Cobbler with a scoop or two of vanilla bean ice cream. Want something lighter and a little less indulgent? This Strawberry Cobbler might just do the trick.
Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 medium yellow onion chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 cups butternut squash peeled and cubed
- 2 cloves garlic minced
- 1 teaspoon fresh sage minced
- 1 cup arborio rice
- 1/3 cup dry white wine
- 4 1/4 cups vegetable broth warmed
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and pepper, cooking until onion is translucent, about 3 minutes. Stir in butternut squash and cook for 5 minutes.
- Add minced garlic and sage to the skillet, cooking until fragrant, about 1 minute. Stir in arborio rice to coat with the oil and cook for another minute or until toasty.
- Pour in white wine and let it simmer and absorb. Gradually add warmed vegetable broth, 1/2-3/4 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue until rice is creamy and squash is tender, about 25-30 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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