Creamy Butternut Squash Risotto

Ingredients

• 1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups)

• 3 tablespoons olive oil, divided

• Salt & freshly cracked black pepper

• 5–6 cups chicken or vegetable broth

• 2 tablespoons butter

• 1 small onion or shallot, finely diced

• 2 garlic cloves, minced

• 1 ½ cups Arborio rice

• ½ cup dry white wine (optional, but lovely)

• ½ cup freshly grated Parmesan cheese (plus more for serving)

• 2 tablespoons fresh sage, chopped (or thyme if preferred)

• Extra butter for finishing (optional but recommended!)

Instructions

1. Roast the Squash

   • Preheat oven to 400°F (200°C).

   • Toss cubed squash with 2 tablespoons olive oil, salt, and pepper.

   • Roast for 25–30 minutes, until golden and tender. Set aside.

2. Warm the Broth

   • In a saucepan, heat the broth over low heat and keep it warm.

3. Start the Risotto

   • In a large skillet or Dutch oven, heat 1 tablespoon olive oil + 2 tablespoons butter over medium heat.

   • Sauté onion until soft and translucent, about 4 minutes.

   • Add garlic and cook 1 minute.

4. Add the Rice to skillet

   • Stir in Arborio rice and cook 2 minutes, until lightly toasted.

   • Pour in white wine, stirring until absorbed.

5. Build the Risotto

   • Add warm broth one ladle at a time, stirring constantly and letting each addition absorb before adding the next.

   • Continue until rice is creamy and tender (about 18–20 minutes).

6. Finish with Squash + Cheese

   • Stir in roasted butternut squash, Parmesan, and chopped sage.

   • Add an extra knob of butter for that luxurious finish.

   • Taste and adjust seasoning with salt and pepper.

To Serve ✨

• Top with extra Parmesan and a few crisped sage leaves (pan-fry sage in butter for 1–2 minutes).

• A drizzle of brown butter or truffle oil makes it extra indulgent.

• Pair with a glass of white wine or sparkling cider for the ultimate fall dinner.

👉 This risotto is creamy, cozy, and restaurant-level elegant—but simple enough for a weeknight.

Slow Cooker Variation

Ingredients Adjustments:

- Same ingredients as stovetop version

- Add an extra ½ cup broth (slow cookers absorb liquid differently)

Instructions:

- Optional: Sauté onion, garlic, and rice in butter until lightly toasted. This step adds depth of

flavor.

- Transfer sautéed mixture to the slow cooker. Add squash, broth, and seasonings. Stir well.

- Cook on HIGH for 1½–2 hours or LOW for 3–4 hours, until rice is tender and creamy. Stir

once halfway if possible.

- Finish with Parmesan, a splash of cream (optional), and fresh sage before serving.

To Serve ✨

• Finish with Parmesan, a splash of cream (optional), and fresh sage before serving.

• A drizzle of brown butter or truffle oil makes it extra indulgent.

• Pair with a glass of white wine or sparkling cider for the ultimate fall dinner.

- Pro Tip: For extra texture, roast squash separately and stir in at the end.

With Love,

Annabelle Lee