Can I make Roasted Butternut Squash Risotto without wine?

Yes! Swap the white wine for a little extra vegetable broth plus a squeeze of lemon at the end for brightness.

What if I don’t have Arborio rice?

Arborio is best for classic risotto texture, but you can use Carnaroli if you find it. Regular long-grain rice won’t get the same creamy finish.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Add a splash of broth when reheating to loosen it back up.

Absolutely. Use vegetable broth (you already are—yay!) and swap Parmesan for a plant-based alternative or a sprinkle of nutritional yeast.

Sure! Stir in cooked chicken, sautéed shrimp, or white beans. It’s a great “use what you have” kind of meal.

Roasted Butternut Squash Risotto: Easy 7-Step Comfort

Description

Creamy, cozy Roasted Butternut Squash Risotto made with caramelized roasted squash, Arborio rice, a splash of white wine, and Parmesan. Comfort-food magic in a bowl.

Ingredients

Scale

4 cups butternut squash, peeled and diced (about 1 medium squash)
2 tbsp olive oil, divided
1 tsp salt, divided (plus more to taste)
1/2 tsp black pepper (plus more to taste)
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
5 to 6 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese (optional, or use plant-based)
6 to 8 fresh sage leaves, thinly sliced (for garnish)

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Instructions

Preheat oven to 400°F (200°C).
Roast the squash: Toss diced butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, until tender and caramelized.
Sauté aromatics: In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook 5 minutes until soft. Add garlic and cook 1 minute.
Toast rice: Stir in Arborio rice and cook 1–2 minutes, stirring, until edges look slightly translucent.
Add wine: Pour in white wine and simmer until mostly evaporated, stirring often.
Add broth gradually: Add warm broth 1/2 cup at a time, stirring often. Let liquid absorb before adding more. Continue 18–22 minutes, until rice is creamy and al dente.
Finish: Fold in roasted squash and Parmesan until creamy. Season with salt and pepper to taste.
Serve: Top with sliced sage (and extra Parmesan if you’d like).

Notes

No wine? Swap wine with extra broth + 1–2 tsp lemon juice at the end for brightness.

Vegan option: Skip Parmesan or use a plant-based alternative.

Make it extra creamy: Stir in 1 tbsp butter (or vegan butter) at the end.

Leftovers: Store airtight up to 3 days. Reheat with a splash of broth to loosen.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting + Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 430 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 20 mg