Description
This creamy brown butter squash risotto is a one-pot wonder that feels special without being fussy. The nutty brown butter and sweet roasted squash create a comforting, crowd-pleasing dish perfect for fall gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage (optional)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4–5 cups warm chicken or vegetable broth (low-sodium recommended)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons mascarpone cheese (optional)
- Salt and black pepper, to taste
- Fresh sage leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and dried sage (if using). Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized. Set aside.
- While the squash roasts, place 4 tablespoons of butter in a small light-colored skillet over medium heat. Swirl occasionally until the butter foams, then the milk solids turn golden brown and smell nutty (about 4-5 minutes). Remove from heat immediately and pour into a small heatproof bowl. Set aside.
- In a blender, combine 2 cups of the warm broth with half of the roasted squash. Blend until completely smooth. Keep the remaining broth warm in a saucepan over low heat.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the Arborio rice and stir to coat. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.
- Pour in the white wine and stir until mostly absorbed (about 1-2 minutes).
- Pour in the blended squash-broth mixture and stir well. Continue stirring frequently until the liquid is mostly absorbed (about 4-5 minutes).
- Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next. This will take about 18-20 minutes total. The risotto is done when the rice is tender but still has a slight bite (al dente), and the mixture is creamy and flows slowly when you tilt the pot.
- Remove the pot from the heat. Stir in the remaining roasted squash cubes, the brown butter, grated Parmesan cheese, and mascarpone (if using). Stir vigorously for about 30 seconds. Taste and adjust seasoning with salt and pepper.
- Let the risotto sit, covered, for 2 minutes. Serve immediately, garnished with fresh sage leaves and extra Parmesan cheese.
Notes
Keep your broth warm to avoid shocking the rice. Watch the brown butter closely as it can burn quickly. Stir frequently but not constantly. Taste the rice after about 15 minutes of adding broth to check for doneness. If the risotto becomes too thick before the rice is fully cooked, add more warm broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 4
- Protein: 9
Keywords: risotto, butternut squash, brown butter, fall dinner, one-pot, creamy, vegetarian