Roasted Butternut Squash Risotto

Roasted squash adds sweetness and color to creamy arborio rice. Mashing some of the squash into the risotto gives the sauce body while leaving tender cubes for texture.

Ingredients

• 300 g arborio rice
• 500 g peeled butternut squash
• 1 onion, finely diced
• 1.2 liters vegetable broth
• 2 tbsp olive oil
• 30 g butter
• 60 g grated Parmesan
• 1 tsp dried sage
• ¼ tsp black pepper

Method

1. Heat oven to 210°C / 410°F. Cut squash into 1.5 cm cubes, toss with 1 tablespoon oil and half the sage, then roast on a tray for 25–30 minutes until tender and lightly browned.
2. Keep vegetable broth hot in a saucepan at a very gentle simmer. Heat remaining oil and 15 g butter in a wide heavy pan. Cook onion for 5 minutes until soft.
3. Add arborio rice and stir for 1–2 minutes until the grains look glossy. Add a ladle of hot broth and stir gently.
4. Keep adding broth a ladle at a time as each addition is mostly absorbed, stirring frequently. Cook for about 18–22 minutes until rice is tender with a slight bite; you may not need all the broth.
5. Mash about a third of the roasted squash and stir into the rice with the remaining sage and pepper. Fold in the remaining squash cubes gently.
6. Take off the heat and stir in the remaining butter and Parmesan. Add a little more hot broth if needed so the risotto flows gently rather than standing stiff. Cover for 3 minutes and serve promptly.
7. Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly with extra broth or water; the rice will soften further.

Keep broth hot

Adding cold broth interrupts the simmer. Keep a small saucepan warm beside the rice.

Add liquid gradually

Let most of each ladle absorb before adding more, but do not allow the pan to become completely dry.

Serve while loose

Risotto thickens as it stands. Finish with enough broth that it spreads softly across the bowl.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Take off the heat and stir in the remaining butter and Parmesan. Add a little more hot broth if needed so the risotto flows gently rather than standing stiff. Cover for 3 minutes and serve promptly.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly with extra broth or water; the rice will soften further.