Braised Southern Butternut Squash Risotto
A creamy, comforting Southern-style risotto featuring tender braised butternut squash, aromatic herbs, and rich Parmesan. This medium-difficulty side dish is perfect for dinner and brings a warm, flavorful twist to classic risotto using a braising technique for depth.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Liquids
- Herbs and Seasoning
- Finishing
Let’s make it
Preparation
Heat olive oil and half the butter in a large braising pan or deep skillet over medium heat.
Preparation
Add chopped onion and sauté until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Cooking
Add cubed butternut squash and chopped sage to the pan. Season with salt and pepper. Cook, stirring occasionally, for about 8 minutes until squash begins to soften and lightly caramelize.
Cooking
Stir in Arborio rice and cook for 2 minutes, coating grains in oil and toasting them slightly.
Cooking
Pour in dry white wine and simmer, stirring frequently, until the wine is mostly absorbed.
Cooking
Add one ladle (about 150 ml) of warm vegetable stock to the rice and squash mixture. Stir constantly until the liquid is mostly absorbed before adding the next ladle of stock.
Cooking
Continue this process of adding stock and stirring for about 25 minutes, or until the rice is creamy and tender but still retains a slight bite, and the butternut squash is fully fork-tender.
Finishing
Remove the pan from heat and stir in remaining butter and freshly grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
Finishing
Let the risotto rest, covered, for 3 to 5 minutes to meld flavors and thicken slightly.
Serving
Serve warm, garnished with chopped fresh parsley if desired.
Tips & notes
Use freshly grated Parmesan and keep your stock warm throughout cooking to ensure a creamy risotto. Stir gently but consistently to encourage rice releasing its starch. Braising butternut squash first adds sweetness and depth. Adjust seasoning at the end to balance flavors.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours. Use within 3 days for best quality. Risotto may thicken when chilled; add a splash of warm stock or water when reheating to loosen the texture.
Reheating
Reheat gently over low heat on the stove, adding a little warm vegetable stock or water to restore creaminess. Stir often to heat evenly and prevent sticking. Microwave reheating is possible but may dry out the risotto unless moisture is added.
