This butternut risotto recipe is comforting, yet redeeming, and absolutely delicious. It features tender, caramelized cubes of butternut squash throughout. Unlike most risottos, this one calls for brown short-grain rice instead of white. This yields a super creamy risotto full of whole grain goodness. The lightly nutty brown rice makes this risotto recipe remarkably flavorful, in the best of ways.
The only downside is that brown rice requires more cooking time than white, so I’ve switched from the traditional stovetop method to the oven. This way, you only have to stir the risotto for a few minutes at the end, rather than for fifty minutes straight. That’s a serious arm workout, by the way.
Watch How to Make Butternut Squash Risotto
How to Make Butternut Squash Risotto
While the risotto bubbles away in its pot in the oven, we’ll simply roast cubed butternut on the top rack until it’s tender and caramelized on the edges. Then, we’ll stir the rice and butternut together with a splash of white wine, several pats of butter and freshly-grated Parmesan. To take it to the next level, we’ll top it all off with crispy fried sage (you’ll learn how to make it in the recipe below). This risotto is heavenly, I tell you. Here’s to healthy, happy eating!
More Irresistible Risotto Recipes to Try
All three of these risotto recipes use the same easy oven-baked cooking method:
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano Lemony Roasted Cauliflower Risotto Spring Pea and Asparagus Risotto
You’ll also enjoy my recipe for Roasted Cherry Tomato and Brown Rice Risotto in my cookbook, Love Real Food. See page 172.
Please let me know how your risotto turns out in the comment. I love hearing from you! Check the notes for a dairy free/vegan option.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
