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.
Roasted Butternut Squash Risotto
- Author:
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Italian
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings.
Ingredients
Butternut squash risotto
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
Fried sage
- 1 tablespoon extra-virgin olive oil
- 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)
Instructions
- To prepare: Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
- While the risotto and butternut are in the oven, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
- Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
- Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.
Notes
Recipe adapted from my cauliflower risotto recipe. See all of my risotto recipes here.
Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
Make it dairy free/vegan: Starchy rice accounts for most of this risotto’s creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jackie
What a coincidence that you posted this today as I was just looking up your mushroom brown rice risotto recipe to make for dinner! I try to have all the rice, pasta, and bread I eat be whole wheat/grain, so I absolutely LOVE that you do recipes like this! Can’t wait to try this one as well – keep up the awesome work!
Kate
Oh, how perfect! Thank you, Jackie. :)
Sarah Noelle
Oh wow, cool! I actually have a whole bunch of butternut squash from a farmshare that I was just trying to figure out what to do with. :)
I don’t think I’ve ever cooked risotto as an adult, but there’s a first time for everything!
Kate
Perfect! I hope you love the risotto, Sarah.
Camillia
Wow this looks so rich and comforting! Adding it to my list of vegetarian recipes to try. :)
zahra
I gotta say I think you are so lucky to be able to do what you love…I mean I’m 24 and have no idea what I’m gonna do with my life.I study medicine,which I hate every moment of it.I’m just doing this because my parents want me to.and I’ve been thinking about quitting but I don’t know what to do after quitting!There are things that I enjoy doing like baking,but again have no idea how to make a career out of it.and besides all of this,I’ve always wanted to live in a country where I can be more free.I live in Iran and there is so much limitations here.you can’t just decide to go after something you like here.so want to get out of here,but I haven’t find a way to do that yet.
sorry to bother you with talking about my problems.just wanted to share my sad life story with somebody!
happy new year and happy birthday by the way:)
Kate
Happy New Year, Zahra! I’m sending you happy thoughts from the USA. I wish I knew the answer for you. Don’t give up! I know there is a solution for you. My only suggestion is to talk out your situation with friends and maybe ask others who have careers that you admire how they got there.
Rose
Hi Kate and Cookie – happy new year! I love your idea of not buying any clothes in the new year and I’m going to try my best to adhere to your wonderful resolution…though I gotta say, I’m not sure how my underwear will hold out! (I know…too much information…!) I love the sound and look of this recipe and I’m definitely going to try it, but I have a question: how does the wine, added at the end, cook off? Doesn’t it taste too “winey” if the alcohol doesn’t evaporate?
Here’s to a magnificent 2016, ratty undies and all!
Kate
Ha! Your comment made me laugh, Rose. I think I’m good to go in that department, but I’d say underwear is a fine exception. :) Good question about the wine. I suppose it doesn’t get a chance to cook off, so it contributes some liquid to the dish, but I don’t find the flavor overpowering. I think the flavor still remains after the liquid evaporates, so I’m not sure it’s an issue.
Kari
I just made risotto for the first time this week. It was nerve wrecking but so good!
Kate
Yay for your first risotto!
Velvet & Vinegar
Yummy butternut squash, I wish the would sell it here during this season. Also love that you used whole wheat rice instead of white, this sounds absolutely delicious.
Happy new year :)
xoxo
Kate
Thank you and Happy New Year!
C S simpson
This recipe sounds wonderful. The price of fresh sage here is prohibitive. I always have fresh rosemary in my yard. What do you think of it as a substitute?
Kate
Rosemary would be great! I’m not sure you need to fry it like the sage, but you’re welcome to give that a try.
C S simpson
Thank you for your reply. Rosemary made a fine substitute for sage in the split pea soup I made today. When I make your risotto, I think I’ll throw a sprig of rosemary in to saute with the onions.
Kate
Sounds like a great idea! Enjoy!
MN
This sounds delicious! I love butternut squash and the easier method of cooking. Thank you for sharing.
By the way, if you just turned 30 you are actually settling into your 4th decade! :)
Kate
Haha! Can you tell it’s been a few years since my last math class? Thank you for pointing that out. :)
Ksenia @ At the Immigrant's Table
For me, 2016 is all about focusing inward. I feel like I have grown by leaps and bounds in 2015, and extended my reach… but now it’s time to get back to basics and focus on my core, both physically and emotionally. I love your resolution of not buying clothes for 2016 – it sounds appealing, and I may try it as well…. I barely buy any as is, so it won’t be a stretch (at least until Boxing Day 2016, and then all bets are off). I also love your take on risotto, especially because it’s whole grain. Beauty! Here’s to a successful, balanced 2016.
Kate
That sounds like a great plan, Ksenia. Sounds like you do a great job of keeping your shopping in check! Happy New Year!
Lisa @ Chocolate Meets Strawberry
Oh yum! We are HUGE fans of risotto in this house, so this would go down very well here for sure! I just love the creamy, stick-to-your-bones kind of warmth it gives you while not being too heavy, either! :)
Rofat HaSalat
Hi Kate,
This recipe looks delicious. Focusing on giving rather than acquiring is such a lovely and mature way to mark turning 30.
Thank you for sharing your yummy recipes and adorable pics of Cookie.
Keep up the great work!
All the best,
Rofat HaSalat
Sarah
I made this for dinner tonight. It was fab! I used what I had on hand. That resulted in the addition of mushrooms and the use of Swiss cheese and barley. Not exactly risotto, but still quite tasty! :)
Jessie @ Chasing Belle
Happy and Healthy eating to you as well! I am so, so looking forward to all the fresh and bright recipes I am sure you will feature on this blog throughout 2016!
Gaby Dalkin
Ah, risotto is all I want to eat on colder, rainy nights! The butternut squash and sage is one of my favorite winter combinations, too!
Sophie
This risotto, these pictures, EVERYTHING about this = love.
Also love the idea of not buying clothes for a year – I feel like I accidentally kind of did that this year… but unfortunately I didn’t have many decent clothes to start (terrible shopper right here!) so it’s left me looking rather baggy lady chic!! I do love the idea that we already have enough – it’s so true and I so often take it for granted.
Tori
Yummmmmm! January is the best month for risotto and this one looks like a crazy good one!
Angela - Patisserie Makes Perfect
I’ve never seen a baked risotto before. This looks so delicious, the colour contrast between the risotto and the blue bowl really works.
Happy New Year Kate!
Rachel
This looks delicious, and so comforting for this time of year.
★★★★
Allyson
This looks perfect for the New Year’s- warm and rich and hearty like winter demands, but healthy and vibrant for a clean slate. This New Year’s I’m trying to be more intentional about my time- to focus on the task at hand more at work, and when I’m not working to spend time with people I love or on projects I’m interested in, rather than mindlessly surfing the internet. I think 2016 will be a good one.
Stephanie | Mrs Tea & Mr Coffee
I got a dutch oven for Christmas, and this looks like the perfect recipe to test it out with! This looks so delicious and comforting for this cold weather we’re having in KC. Love!
Honey, What's Cooking?
This looks incredible. I have made Mushroom Risotto with Vegetable Broth in the past. I’ve gotta try it with Butternut Squash. Hats off to you on giving.. it’s always better to give than to receive. I just don’t think I have it in me to NOT buy a single piece of clothing. Oh boy! Tough one. :-)
corinna
I made it with Farro ..and it turned out a little crispy-nutty from putting it all in toaster oven. Love it !
Terri A.
This looks so good and I love that it’s made with brown rice. I will definitely be making this!
Francoise Levinson
Just finished eating the butternut risoto with sage leaves, delicious!! And pretty easy to make. I am french and was raised cooking but I love the creativity and mix of texture of your dishes!
Sarah
Yum! This is the perfect healthy comfort food now that the temperatures have dipped. I can’t wait to try it! And kudos on the shopping restriction challenge.
Tina Sarosiak
Hi Kate, I don’t have a Dutch Oven. Can I cook Risotto on stove top? I need to put a Dutch Oven on my wish list!
Tina
Kate
Hi Tina, you can! You might try cooking it on the stovetop and then stirring it vigorously for a few minutes at the end as described in the recipe.
Anna
Hello from Santa Cruz! This recipe looks delicious and I am excited to try. I read this post earlier and it stuck with me all week because of your intention to not buy clothes in 2016. I am not much of a clothes horse and try to practice consumer minimalism, but that declaration gave me thought. I always split my closet into two distinct sections: work and play, since my jobs are always office-based and business casual has been the norm. However, I am finding that the more comfortable I am in my current clothes, the happier I am. Even if it’s not trendy or the color style is 3+ years ago, who cares? I have pared my stuff down tremendously this year and try to buy only things that are meant to last. I recently sent my 12-year old river sandals back to Chaco for resoling. They are ready for another dozen years of play!
Kate
Amen! I might have to do the same with my Chacos sometime soon. I have walked many miles in them with Cookie. I’m definitely transitioning from trendy to timeless stuff that I love, and I feel great about it!
Jen
I made this last night and it was super delicious!! I doubled the amount of squash so it wasn’t mostly rice. I also added the wine and the cup of broth at the end and popped it back in the oven for another 10 minutes. It was a great consistency, very creamy. The sage leaves on top are perfect. Thank you for the great recipe!!
★★★★★
Suzanne
Tonight was vegetarian night in my house. My nitrate loving husband hates this night….usually. I made this for him and he truly liked it! He actually said it was a really good dinner! Unbelievable. Kate, you did it again. :)
Bethan
Made this for dinner tonight for my mum, sister, and me. It was absolutely delicious! So creamy and the butternut squash was divine (without masses of butter, cream, etc.). I don’t normally like the kind of sweet, soft veg like sweet potato and butternut squash, but there’s something to be said for cutting it up into small little pieces!
I also didn’t fry the sage (I use low-calorie spray for everything, so don’t have any oil), but just cut up a small handful and stirred it through, and that was lovely.
Thank you for the beautiful recipe! Making your Thai green curry tomorrow for some family that’s coming around, too, and I’m sure it’ll be a big winner.
★★★★★
Sonia
Looks great!…. So is the rice and squash in the oven at the same time? Step #4 sounds like you put the squash in when the rice is done, but I’m thinking they are both in the oven at the same time on different racks? Thanks!
Marsha
Fresh sage is still growing strong here in my Austin garden, so I will try this recipe tomorrow. I always appreciate how your recipes draw on what is freshest in the garden and at the Farmer’s market or farm stand. I also appreciate the convenience of roasting the veggies and baking the rice simultaneously as a time saver. I am a fan and a faithful follower.
Kate
Thank you so much, Marsha!
Tara | Treble in the Kitchen
Everything about this sounds completely wonderful!! I love butternut and I love risotto. What a perfect combo!
Emily
That crispy sage! Perfect finishing touch. Such a delightful bowl- everything you could want in a warm winter meal. :)
Kathy
Yummmmmmmmm! I am enjoying a bowl of this wonderful risotto right now!!! Great recipe. And my dog Max had a little and he gives it four woofs.
★★★★
Kate
Thank you, Kathy and Max! :)
Monica
Made this tonight and it was absolute heaven! I even cheated and used frozen squash and just sprinkled dry sage in and it was still spectacular. Eating it I never would have guessed it was brown rice. Delicious! I don’t think I’ll ever do the old stirring-constantly-on-the-stovetop method of making risotto again!
★★★★★
Kate
Hooray! Thank you, Monica. So glad you enjoyed it!
Cheryl B.
I have given up shopping for a year starting September 1st. I love butternut squash risotto! I should let you know how much my granddaughter loves your pumpkin oatmeal waffles and I make double batches and freeze them. She gets so excited when she sees them. I like them too. She is 17 months old!
Kate
I hope your year off from shopping is going well! So far, I’m very pleased with my decision. Delighted to hear that your granddaughter enjoys my waffles! She sounds awfully cute.
Lori
Can this be made ahead? Want to serve this for a dinner party but I don’t want to be in the kitchen and trying to concentrate on the recipe when guests are here! I was thinking I could make it that morning and then reheat it. Have you tried that?
Kate
Hi Lori, I haven’t tried that, but I think this risotto is a prime candidate for that method!
Erin
Hi! I’m new to your blog. It’s very pretty. :-) Is this risotto a main dish or more of a side?
Kate
Thank you for saying hello, Erin! I treated it like a main dish. It would go well with a big green salad. It could be a side, too!
Alice Rivera
This sounds delicious! Two of my favorite things, risotto and butternut squash, in one dish :). I haven’t tried this yet because I’m having a hard time finding short grain brown rice. Any suggestions on where to find it?
Caryn
I just made this and it was fantastic. I really prefer it to regular risotto, the nuttiness of the brown rice adds so much, and baking it is genius. Can’t see why I’d ever make risotto the “old” way again! Thank you!
★★★★★
Kate
Thank you, Caryn! I love the flavor of the brown rice, too!
Kerry
That was delicious. The little bits of sage made it. Yum!
★★★★★
Kate
Thank you, Kerry! :)
Wren
Hello! Just made this last night and it was great! The texture was the best I’ve ever had in a risotto. Word to the wise, be sure to cube your butternut squash in thick chunks as directed in the recipe, I ended up slicing mine and they got a little crispy in the oven because they were too thin I think.
Overall great recipe! You never fail! :)
★★★★★
Kate
Thank you so much, Wren!
Cindy
Hope your cookbook is progressing well~ Love all your recipes!
Lately I have had a problem printing recipes from your blog. I don’t know if it is due to my new computer or if something changed on your blog’s settings. Wondering if anyone else is having a similar problem.
Thanks, Kate.
★★★★★
Kate
Hi Cindy! I’m sorry to hear you’ve been having trouble. I just tried printing from three different browsers and didn’t have any trouble, but someone else did mention a similar issue the other day. Could you please tell me what kind of operating system and browser you’re using? Any more specifics about the issue would be really helpful. I’d like to figure out what’s going wrong!
Tess
Didn’t have enough left-overs to test the storage. This was absolutely delish. We’ll be making it again. Thank you!
★★★★
Kate
Hooray! Thanks, Tess!
Beth Tiegs
My husband used this as inspiration for my birthday dinner Tuesday and it was so so so good! Even better have been the leftovers which means more days of no cooking! (I love to cook, but a break now and again is nice especially during birthday week). I love leftover risotto with a fried egg over the top. Thanks so much! Love anything I make from your site. :)
Jacqueline
I must try this! It looks amazing. Any idea if it could be prepared and then frozen to reheat? Probably not, but any tips on attempting to freeze it? I have 2 small children and want to do some make ahead meals and would like to avoid the ever growing trend of crock pot cooking (I like my crock pot, just not for every meal!). Also, I made your healthy banana muffins with oatmeal and they were a huge hit! I loved the touch of coconut flavor using the coconut oil!!!
Kate
Hi Jacqueline, so glad you enjoyed the muffins! I have (mostly) successfully frozen my mushroom risotto and I think this one would be an even better candidate.
ELA SOE
Can I use butternut squash puree instead?
Kate
I think so, but you’ll miss out on the texture and extra flavor of the caramelized cubes of butternut. I really love those caramelized cubes. :)
Rose
Well. I made this last week and it is FANTASTIC! Kate, I had posted earlier asking you about the wine cooking off. You were right, although it’s added at the end, it’s not too “winey” at all – simple and delicious! I will NEVER make risotto on the stove top again. So, Kate, hand to heart, my pledge to you: I, Rosemary K., do solemnly swear to never, ever again question, doubt, or even briefly wonder about any of your recipes. I will simply follow where you lead. Always.
Thanks, Kate!!
Kate
Rose, your comment made my laugh! Thank you. :) I’m glad you loved the risotto and didn’t find it too winey. :D
Laura
I’ve never made risotto and this was a hit with my husband! Our two young girls were so-so about it, but what do they know ;) Thank so much it was great!
Deepthi
Kate, i’m planning on doubling this recipe for a family dinner soon. Do you foresee any problems with doing that?
Thanks!
Deepthi
Deepthi
Oh also do you think it would work with pumpkin?
Taylor
Hey there!
I was wondering if there was anyway to adapt this recipe if I don’t have a dutch oven! Like a stove top method or a different pan/pot I could use in the oven.
The cauliflower risotto looks so good too!
Eva Longoz
This looks delicious, can’t wait to try it. I would like to make it for someone who is vegetarian and dairy intolerant. How can I substitute the butter and cheese? Can I just skip the cheese and use coconut oil or olive oil instead for the butter?
Dana
Hi! I never actually made risotto before. …my dad used too but I just can’t stands in one spot that long. I was also looking for something new to do with butternut squash-I love it but almost airways make a curried soup with it. Anyway, I made it with long gain basmati brown rice – no brown aborio to be found. I had to interrupt at the critical stage (I thought) when it came out of the oven and it was time to add broth, wine, etc, and stir. It had to sit at least 20 minutes. When I returned I turned the stove back on, added the liquids etc & stirred, praying! Well it was wonderful! I was really worried I messed it up but it was delis AND my hubby loved it! I have never used save that way. …YUM!
So can other risottoside be made that way. ..by beaming, I mean?
★★★★★
Dana
Sorry, can other risotto dishes be baked?
★★★★★
Ben M.
So rich, warm and delicious. I’ve made this twice and both times I’ve been shocked by how good it is. Thanks!
★★★★★
Melodee Stephens
Oh my goodness. This is a FANTASTIC RECIPE! I did cut back on the olive oil and butter a bit, but still so ridiculously delicious. SO SO creamy!
★★★★★
Marissa
Hi, I’m thinking of making this on Friday. Can the butternut squash go in the oven at the same time as the risotto?
Carrie
This was amazing! I made it for a potluck and people couldn’t get enough. The sage is key, really makes the dish. Thanks!
★★★★★
Brittny
Hey Kate! My roommate and I just discovered your blog and we really love it : ) I wanted to ask- what if we don’t have a dutch oven? Is there another pan we can use an alternative to make this recipe? Thank you!
Chris
Hi, just been diagnosed with an infection in my duodenum,yeah,rather uncomfortable,to say the least!!!
So for the next few weeks:
NO:
fat,dairy,spice,artificial sweetener (that ones a bit weird!) nor acid.
I looked in my cupboards and fridge and thought “damn!”
A friend directed me to your site,love her!! lol
ok,a lot of your recipes are no good,but with a little tweaking,will work wonders on my taste buds !
Thank you! keep cooking :)
Be safe
Julie
Hello! Love all your recipes, and my son especially loves the various pancakes you have. :) Question about this reciple–I live out of the US where this type of rice is unavailable. Can I just use regular brown rice? Thanks!
Kate
Hi Julie, I’m sorry, I just saw your question. You can use white arborio rice if you can’t find brown arborio rice (see my recipe note for timing differences). Unfortunately, other rice varieties won’t work well because arborio rice contains a special starch that makes it nice and creamy once stirred.
Jacquie
How many servings does this recipe make and what size dutch do I need? I’m making this for my family reunion this weekend, so I’ll need to calculate for at least 20 people.
★★★★★
Kate
Hi Jacquie, the recipe yields 4 generous servings, and for that, I used a 5 1/2 quart Dutch oven.
Jo
There are several recipes from your website I tried and loved (seedy slaw, butternut squash soup, and various salads — all so yummy!). I worked with what I had on hand (whole roasted butternut squash and water instead of broth, probably a bit less butter and a bit more cheese) but it was still fantastic and devoured by my whole family. Thank you, Kate!
★★★★★
susan
Hi, Kate,
I am excited to try this recipe for a post-Succoth, pre-Thanksgiving harvest gathering. I wondered if one could use dry sage in lieu of the fresh? It costs a small fortune for a few leaves, so am loathe to buy the quantity needed, particularly as I’m making about ten other dishes. :-)
Many thanks!
Susan
Bonnie
O My Gosh! I just made this, but I also added some toasted Pepitas, because, you know. Pepitas! It was FANtastic!
Sam
We just made the butternut squash risotto for dinner and it was so darn delicious! Thank you so much for this great recipe and I will be making it again.
Elaine
Kate, how would you suggest that I go about reheating? I want to make a few days ahead and serve on Thanksgiving. Thanks!
Rita
This is the best recipe I have tried this year. It was scrumptious. I am going to incorporate this as a new side dish for my Thanksgiving meal.
★★★★★
Cassandra
Holy cow! Just made this, and it has got to be one of my favorite dishes this fall! First time to make risotto, too! A great substitute for mac and cheese. Thanks so much!
★★★★★
Jayne
Looks amazing!! Can this recipe be doubled??
Amy
When I made this the pumpkin didn’t really roast or get crispy at all it just all went really mushy by about the 20 min mark. I’m thinking it’s because of the baking paper that made it soggy? Any tips? I had to take out after 30 mins as it just kept getting mushier and wasn’t really seperate cubes anymore just a pile of sludge
Kate
Well, boo. Did you use pumpkin or butternut squash? If you overcrowd your veggies, they’ll just steam each other instead of caramelizing on the edges. I use parchment paper to roast veggies all the time without issues.
Amy
This recipe is SO so good. My husband and I made this for ourselves and we could not stop raving about it. We’re making it again for our “Friendsgiving” this weekend – looking forward to sharing an instant (and easy!) crowd-pleaser!
★★★★★
Nancy
Hi Kate, this looks delicious! Could you share the brand of the vegan Parmesan cheese from Whole Foods?
Thank you!
Jenifer Alonzo
This was super yummy. My family didn’t even pick up on the brown arborio rice. Win for me.
Catherine
Hi Kate (and Cookie). I was about to make stuffed butternut squash for dinner when I saw this recipe on Facebook. Just made it but not in the oven (no Dutch thingy), and without the sage. I used miso for the broth. Mine looks a lot darker than yours and rather less pretty but it’s still delicious. Thank you!
Amelia
Made this today for Thanksgiving–super easy, and so, so good! For vegans: I used 4 tbsp of nutritional yeast instead of parmesan, and it’s super cheesy and delicious. Leaving out the wine didn’t seem to make a huge difference. I also substituted some paprika for the red pepper flakes, and it’s got a nice kick.
I don’t have a dutch oven, so I just used a Pyrex dish covered with tinfoil, and it cooked nice and evenly. If you’re going to do this, I would recommend keeping an eye on it, as it does cook a little faster (around 60 min).
★★★★★
katherine
i was just wondering what you do with the onions after you cook them?
Megan
You just leave them in the pot when you add the broth/water and then the rice.
Beth
This was absolutely phenomenal! The risotto was so creamy and it was so easy! Thank you!
★★★★★
Alyssa
This is quite possibly the best recipe I’ve made this year! I’d eat this for breakfast, lunch, dinner, and dessert. I left out the white wine (I drank it instead ;) ) and added about 2 generous handfuls of spinach with the butternut squash at the end. The wilted greens, creamy rice, and nutty squash made the absolute perfect meal. Usually, I’m not satisfied with a one-bowl dinner, but this required no sides. Perfect on its own. Thanks!
★★★★★
Grant
Hi,
I have recently gone the vegetarian route and have tried several of your recipes and love it. I made the risotto the other night and it was a hit, even with the kids! I will definitely be making this dish again.
P.S. I left
out the wine as well and i think the texture and consistency was perfect.
★★★★★
Megan
Just made this recipe this week. It was AMAZING. It was so easy and tasted delicious. I can’t wait to try your mushroom risotto too.
Claire
Hi Kate,
Came across this yummy recipe while looking for new recipes to expand my current recipe routine. I don’t have a Dutch oven – would this recipe still work with a 9×13 glass baking dish or a 12-inch cast iron skillet? Thanks!!
Kate
Hey Clare! I just figured that out myself. You can use a saucepan for the first few steps and then pour the boiling broth/soup mixture into a 9×13″ dish. Just cover it tightly with foil before baking.
Claire
Thanks for the tip, Kate. It worked out just fine with the 9×13 pan. This is such a great recipe!
Cara
I made this recipe for a large family gathering and it was DELICIOUS. We are italian and food is a huge part of our get togethers. Everyone loved it. Thank you for simplifying risotto!
★★★★★
Kate
Italian-approved risotto?! This makes me so, so happy. I’m glad everyone enjoyed it!
Emily
This was so delicious, and surprisingly easy! I shared the recipe with my friends and family!
★★★★★
Kate
Thanks so much, Emily! The more the merrier.
Karen
Not sure if I’ll ever be 100% vegetarian, but your recipes are making that more likely! The hardest part about changing my ways is knowing what to cook. Your recipes are great (and love the references to Cookie, as I’m typing this with my dog on my lap). Just made the Roasted Butternut Squash Risotto last night–dee-lish! Didn’t miss the meat one bit! I somehow missed the fresh sage when I shopped for ingredients and substituted dry…just sprinkled in at the end.
Kate
I always love hearing from fellow dog-lovers :) And yes, I think that just taking down your meat intake in general is a great idea. There are plenty of health benefits in moderation. Good to hear you’ve been happy with the blog!
Karen
Kate!! We just finished this (we are still sitting at the table) and it was fantastic! Perfect vegan comfort food and exactly what we were in the mood for. Thanks so much for this delicious recipe. It’s going in the rotation for sure!
Kate
Happy to hear this, Karen!! Thanks so much.
Ruth
Oh my word. I finally made this recipe. The only thing I did different was used white Arborio rice because the store didn’t have brown. It is soooo good. Love cooking it in the oven too! Thanks so much.
★★★★★
Kate
So happy it worked for you, Ruth!
Joanne Varner
Loved this recipe. Made it for valentines day for 6. I made 1 1/2 times the recipe . My friends all asked for it after they tasted it and found out you didn’t have to stir it for 20-30mins. I did add the wine at the beginning and didn’t need to add the additional liquid at the end. I roasted the squash first at 425 and just put it back in the oven the last 10 mins to warm up. I used a little extra cheese at the end. Yum Yum Yum!!!! Can’t wait to try it with other flavors lemon etc. Thanks for lightening my load!!!
Kate
Valentine’s dinner for six?! That’s a crowd! So happy everyone enjoyed it, Joanne :)
Hannah
Cannot get enough of this recipe! We added spinach for a little extra in it & skipped the wine! While it does take time to cook it’s pretty hands off other than cutting the vegetables and stirring at the end. My friend and I even topped the leftovers with a fried egg the next day for breakfast (which I highly recommend!)
Kate
Thanks, Hannah! Love your breakfast risotto idea—I approve! :)
Joanna
WOW…. SOOOOOOO very delicious!! Just made and my house not only smells divine but I tasted a quick bite while its cooling and its sooo good! I did make changes because of what I had on hand… I used beef bullion in instead of vegetable and I omitted the wine because I didn’t have any!!! I highly recommend :)
★★★★★
Kate
Wonderful! I am so happy your version worked well, Joanna.
Brenda
If I double the recipe, do you think it will fit in my 6 qt Dutch oven still? Any modifications you’d recommend?
Kate
Hi Brenda, I’m sorry, I missed your question earlier. I *think* so but I’m not entirely confident (that’s a 5.5 quart Dutch oven in the photos, and it’s only about 1/3 full). Please let me know if you try.
Brenda
Hi Kate, thanks for your response! I ended up doing a 1 1/2 batch to be safe and it worked great. I’ve made this twice now – first time totally vegan with 1/3 cup nutritional yeast instead of parmesan. The second time I added the sage into the recipe and I found I preferred the first way without the parmesan (although I didn’t have a high quality parmesan). I also used frozen butternut squash but will try fresh in the future, probably not as crispy. It is tricky to find frozen without the skin so that was one thing I learned. Thanks for the great recipe!
★★★★★
Martha
Made this tonight for the first time. This was easy to prep, at least as far as risottos go. I love the fried sage as a garnish, it really adds a great flavor and texture I would personally cut back a bit on the butter and the Parmesan (I used Kraft and it ended up clumping a bit which was delicious but a bit much) just to make it even healthier. Thanks for another amazing recipe!!!!
★★★★★
Kate
Thank you, Martha!
Hayley
I love this risotto! It has quickly become my go-to recipe for when I want to make something easy and delicious. Warm, yummy, and flavorful. Thank you, Kate!
★★★★★
Kate
Who knew “easy” and “risotto” could be in the same sentence? I’m so glad you love it, Hayley!
Cat
Apparently ‘real’ Parmesan ALWAYS includes rennet, which is an enzyme produced in the stomachs of ruminant animals. There are vegetarian alternatives though which, thank god, don’t have that in! I live in the UK and the Italian cheese I get for risottos, etc, is from Sainsbury’s supermarket and it’s grated / shaved and only costs (as at April 2017) about £1 per container.
★★★★
Kate
Hi Cat, in the U.S., we can buy Parmesan made without rennet at Whole Foods and some other grocery stores! I’m glad you found an alternative that you like.
Susan
Hi Kate! I recently broke my jaw and was wired shut for 10 weeks. I was recently unwired and put on a soft food diet. This is so hard bc I try to eat clean. So finding this recipe made me super happy. I love this! Thank you Kate!
Kate
Oh, I’m so sorry about your injury, Susan, that sounds horrible. I hope you love the soup and heal quickly!
Tricia
I made this recipe last night- absolutely simple and delicious!t
Kate
Glad you liked it, Tricia!
Louise
Hi! I have fallen in love with your blog in the last year and adore the cookbook, too :)
I’m stuck away from all my typical cooking equipment and ingredients this week and cooking is a challenge. However, I have an acorn squash, brown rice, and goat cheese, and I feel like I can turn it into a variation of this recipe…
Do you think a metal roasting pan with a lid would function similarly to a dutch oven, or would I have to adjust the temp/cooking time?
Thanks!!
Kate
Hi Louise! I’m sorry I missed your question earlier. I may be too late, but if you have short-grain brown rice and an oven-safe lid, I think your idea will work well.
Louise
Thanks!
I ended up finding another suggestion to try half-cooking the rice in a pot to shorten up the cooking time, then combining in a skillet with the rest of the ingredients, which also worked! Will try it properly the next time!
Aly
Wow! I’m a big fan of your website + cookbook, and this recipe is one of the best so far! I’m glad it’s so rich or I’d be tempted to eat the whole pan myself :) thanks for sharing!!
★★★★★
Kate
Yay! That’s great. Happy to have you familiar with both the blog and cookbook :) Thanks for the review.