Butternut Squash Risotto

How to Make Butternut Squash Risotto

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1. Heat the oven to 200°C / 400°F. Toss the squash with 1 tbsp of the oil, half of the salt and the pepper on a large baking tray and roast for 25 minutes, turning once, until tender and caramelised at the edges.

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2. Mash a third of the roasted squash with a fork to a rough purée and keep the rest whole.

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3. Heat the stock in a saucepan and keep it at a bare simmer.

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4. Heat the remaining oil and half of the butter in a wide, heavy pan over medium heat and cook the onion for 6 minutes, until soft. Add the garlic and cook for 1 minute.

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5. Add the rice and stir for 2 minutes, until the grains look glossy and the edges turn translucent.

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6. Pour in the wine and stir for 2 minutes, until it has been absorbed.

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7. Add the stock a ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next. After 12 minutes, stir in the mashed squash.

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8. Continue for another 6 to 8 minutes, until the rice is creamy and tender but still has a little bite.

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9. Take the pan off the heat and stir in the whole squash cubes, the sage, the rest of the butter and the Parmesan. Cover and leave for 2 minutes, then season with the remaining salt to taste and serve.

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Tips for Making Butternut Squash Risotto

• Roast the squash and do not boil it. Roasting drives off water and browns the sugars, which gives a sweeter, deeper flavour than steamed squash.
• Keep the stock hot. Cold stock stops the rice cooking and makes the risotto gummy, whereas hot stock keeps the grains moving.
• Take the pan off the heat while the rice still has a little bite. It carries on cooking as it rests, and a risotto should be loose enough to spread on the plate.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Butternut Squash Risotto

• Rocket and pear salad
• Crisp white wine
• Toasted hazelnuts

Storing & Reheating Butternut Squash Risotto

Best eaten straight away. Leftover risotto keeps in the fridge for up to 2 days and can be shaped into balls, rolled in breadcrumbs and fried as arancini. Reheat with a splash of stock, since the rice absorbs liquid as it sits.

Butternut Squash Risotto FAQ: Common Questions

Butternut Squash Risotto Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.