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. 
Merryellen
Maybe one of the best recipes I have ever made! Absolutely delicious. It’s a great way to use fresh sage from my herb garden. I may have used more sage than Asked for n the recipe. Thank you so much.
★★★★★
Kate
You’re welcome! I’m glad you loved it.
Jane H
Didn’t have quite the right ingredients but first time I’ve tried baking risotto and its absolutely delicious!! Will be sure to get some brown rice; although I quite liked my lemon thyme substitute!!
★★★★★
Millie
I’ve honestly made this dish so many times, and it has impressed everyone I have cooked for! It’s so flavorful and one of my favorite recipes!
★★★★★
Rianna
So good we both went back for seconds! I’d also maybe double the sage – it was so good on top. Almost skipped it but glad I ran out for some. The tips for the casserole dish and white Arborio really helped since that’s all I could find!
★★★★★
Julia
Someone gave me a butternut squash, and I thought I’d try something savory with it. I had sworn off risotto as I just can’t bring myself to stand at the stove for that long, but then I saw that this recipe is cooked in the oven. Sold. The end result was a pot of creamy, sweet-savory goodness that even my brown-rice-averse raved about. This recipe goes straight into my recipe binder. Thank you!
★★★★★
Heather Fruzzetti
Made this for dinner last night. LOVED the taste and consistency – *delicious,* but the entire bottom layer of my risotto was caked and burnt on the bottom of the Dutch oven after baking. How do I keep that from happening next time? I probably lost 1/5 of the yield to the bottom of the pan (crying emoji!). Otherwise, the taste was perfect and even my picky risotto husband loved it and asked me to make it again.
★★★★★
Kate
Hi Heather, I’m sorry to hear that! How close was your dutch oven to the bottom? It sounds like it was too hot and/or cooked for too long. I would suggest checking your risotto at the earlier end of the time to see how it is and adjust as necessary.
Nikki
Can I use jasmati instead?
Kate
Short grain works the best to get the right texture and consistency.
Marjorie H O'Bryan
Never did I ever think I would make risotto, but I just did and it was fantastic. Thank you!
Beth-Lynn Snelgrove
Hi there,
Do you think I could double this recipe? And make it ahead? Four servings won’t be enough as two are total vegetarians and the rest it will be a side dish for.
Kate
Hi Beth! This one should double just fine. Just make sure you have a large enough pot. You can make it ahead as I love this one as leftovers!
Alex
Can this be made a day ahead?
If yes, how do I warm it up ?
Kate
Hey Alex! Yes, this is a great candidate to make a day ahead. You can simply warm the pot up on the stove, or heat individual portions in the microwave even.
ALEX
Thank you! Doubled the recipe and made it a day ahead for Thanksgiving, it was a hit! I used a large pot, transferred to a casserole dish for baking, and then back to the pot. Traveled & reheated nicely! Requests from the family to make this every year!
★★★★★
Kate
Wonderufl, Alex!
Victoria
Can you make this in an instant pot? Any pressure cooker recs? Thanks!
Kate
Hi Victoria! I’m not sure about making this in a pressure cooker as I haven’t tried it.
Eri
Made this for my family and received rave reviews!
I’ve always been averse to making risotto because it seemed so time consuming, but this method of baking is so simple! No fuss at all. I had to make several of the modifications in the notes and it still came out beautifully. I used white arborio rice because it’s what is available here. I also do not have a Dutch oven, so I used a 9×13 glass casserole dish with aluminum foil tightly wrapped on top. Rice was perfect after 40 minutes. Lastly, I used Dubliner cheese in place of parmesan because my dad is strictly vegetarian. I think and mature, meltable hard cheese would work here. I didn’t add the salt because the broth was salty enough.
Definitely give this recipe a go. So easy. So good.
★★★★★
Rebecca Fox
Where does the wine come in?
Kate
Hi Rebecca! See step 6. I hope this helps.
Laura
Can I make this with a stovetop stockpot that is oven safe to 400F?
Kate
Hi! If you have an oven safe pot with a lid, it should be ok. Depending on the pot, it may stick to the sides more though.
Rose
This is a favorite recipe in our household. Even my meat-loving husband loves it. Excited that the weather is finally cooling down where we are so that we can enjoy it again!
★★★★★
Kathryn
Wow! Delicious and easy!
★★★★★
Kate
Thank you for letting me know you liked it!
Jackie
Oh my gosh this is incredible. I used white rice and doubled the recipe and it went well. Might roast up more butternut squash to add to the leftovers to make it more veggie heavy. Thank you for your recipes. I use them multiple times per week – I’m so grateful!
Jeff A.
Made with regular white arborio rice using the 40 min time and worked out perfectly, with the squash roasted for 35 minutes. Next time will add a bit more liquid at the end, was delicious but not quite as creamy as most risotto’s I make. Was a BIG plus to be able to just throw this in the oven, make a salad, do the dishes and have time for a drink while it was cooking rather than the usual stovetop method. I didn’t do the whole sage thing and was still delicious as a main course. Next time might try to add some shrimp or chicken when the kids are home from college to make it a bit more hearty.
★★★★★
Gracie
This recipe was great! Perfect meal after a cold fall hike. We couldn’t find fresh sage so we substituted sautéed dino kale and baby bella mushrooms – stirred in at the same time as the butternut squash. Definitely will make again! Thanks again for another tried and true recipe, Kate!
★★★★★
Kyle
I never comment on recipes but this was seriously one of the best things I’ve eaten at home in a long time. Super easy and her white Arborio suggestion was spot on.
★★★★★
Kate
I’m happy you did, Kyle! Thank you for your review.
Bonnie Schmitt
Could this work using farro instead? Would I need to adjust the cooking time?
Kate
Hi Bonnie, This was meant for short grain rice. I haven’t tried it so can speak to if it would work or what adjustments would need to be made. Sorry!
Laurel
Hi Kate!, could I substitute Acorn Squash for the Butternut? Thanks and I love your recipes and your blog!
Kate
Hi! I haven’t tried it so I can’t say for sure. If you do, be sure to let me know what you think!
Abby
This was divine. Easy in terms of technical ability, but definitely time intensive for a weeknight meal. All the same, I enjoyed cooking it and eating it. Creamy with a chewy bite from the rice, you’d never know it was baked in the oven! Even my 6 year old enjoyed. Thank you for another keeper! Will absolutely make this again.
★★★★★
Kate
Thank you for your review, Abby! I’m happy to hear you loved it.
Alexandra Harris
Such a good recipe! And I can be particular haha
★★★★★
Stephanie S
I’ll admit that I take the “cheating” even further with this one and cook my risotto in the instant pot, then roast the butternut separate and combine when it’s done. I have never been able to screw up risotto cooking it that way and it’s super fast. The butternut and the sage really make this next level and the PERFECT fall dish.
(cook onions, add rice, wine, broth – high for 5 minutes, manual release, add parmesan, then roasted butternut and top with sage)
★★★★★
Ronnie
That is genius, Stephanie! I am going to make this for my daughter and her wife on Thanksgiving since they went vegetarian recently. I think they’ll love it (and so will I)!
Diana
I was just thinking “but what if I don’t have a Dutch oven?” and “but what if I’m trying to use up white Arborio rice from my cupboard?”, and there were the answers! You’re the best!
marcie
I have to admit I was very skeptical about this, even after reading the positive comments… but it was incredible! I basically did everything according to the recipe (with white arborio) and it might’ve been better than traditional risottos I’ve made. It did burn a little in the dutch oven, but I could easily scrape it off as it stirred in the liquid at the end, and it didn’t alter the flavor at all. Highly recommend.
★★★★★
Kate
I’m glad you tried it and were surprised! Thank you for taking the time to review, Marcie.
Laura
Hi,
If I cant arborio brown rice can I just use any other short grain brown rice? Or should I sub with white arborio?
Kate
Hi Laura! I have notes on using white arborio below the instructions. Or, you can use short grain brown rice.
Jake
Turned out delicious! Went “rogue” and didn’t use a dutch oven… instead, we fried and boiled the risotto. Got lazy on the dicing of the butternut squash as well but overall, was a family favourite.
sonia
This is my favorite recipe! ever! it always impresses, and it’s just like such a romantic dish, too. I look forward to fall partly bc of this dish. thanks so much Kate, you’re amazing!
★★★★★
MaryBeth
I made this last night and it’s fabulous! Everyone loved it! Delicious and I loved that I didn’t have to babysit the risotto on the stovetop. I didn’t have fresh sage, so substituted a sprinkle of ground sage. Will definitely make this again! Thank you!
★★★★★
Kate
You’re welcome, Marybeth! Happy you enjoyed it.
Bethany
This is one of our go-tos for fall. I usually top with a fried egg for a little protein boost :-)
If you’re into the sage/squash combo, have you tried smitten kitchen’s winter squash pancakes with fried sage? That’s our other fave using the same ingredients.
★★★★★
Keith
Wow, was nervous about this because I’ve never baked a risotto before, but this turned out entirely perfectly. Thanks!
★★★★★
Kate
Fantastic, Keith! Thank you for your review.
Steph
Cooked this earlier this week and it was delicious! The fried sage was such a nice addition and I will definitely be making this again. Also- because it is made in the dutch oven with the squash roasting at the same time, it was actually such an easy meal to prepare (I was able to prep and finish it with toddler and baby at my side). Thank you :)
★★★★★
Liz
I could only find brown basmati rice and white jasmine rice. Do you have a recommended cooking time for either of those? Thanks!
Kate
Hi! I don’t think long grain will get you the same result. I haven’t had much luck with it.
Crystal
I’ve made this a few time for guests and it is always a huge hit! I almost never have leftovers!! Definitely a favourite
★★★★★
Robbie Musson
One of my college-aged kiddos recently converted to vegetarianism and I didn’t want her to starve this Thanksgiving. I also didn’t want to give her bland and all straight veggies. I’m so thrilled to have found your recipe and have already shared with friends. Your recipe is now a solid favorite at our home for everyone!
Lydia Ronner
Made this fabulous dish. It was so wonderful, served it to friends and they loved it too!!!
★★★★★
Katie
Yum! I haven’t made risotto in years only because it’s so time consuming. Made this last night and it’s delicious! I have yet to find a recipe of yours that I don’t love so Thank you!
★★★★★
Donna
Hi everyone! I am excited to try this recipe today. Any tips for cubing the squash? Has anyone tried using frozen butternut squash and if so, how did you modify the recipe? Thank you!
★★★★★
Megan
This risotto was SO delicious. Full if flavor. I omitted the parmesan and it still had such incredible flavor. Will be making again.
★★★★★
Aviva Goldfarb
This was EXCELLENT! We also stirred in sautéed mushrooms, which was delicious, too. Thank you for the wonderful recipe!
★★★★★
Abby
Thank you for adding the bits at the end and alternative suggestions – I don’t have a dutch oven, but a metal casserole dish with tinfoil worked great! I also used cheddar cheese as didn’t have parmesan on hand. It turned out wonderfully flavorful, even with cheap cooking sherry and without the sage.
★★★★★
Kate
I’m glad that worked out well, Abby! Thank you for sharing.
Amy
Very tasty! To up the veggies, I added thinly sliced kale and shredded Brussels sprouts after removing the rice from the oven but before adding the squash. The greens only needed a few mins to cook down, and it was really good. I would probably skip the wine next time, personally – maybe it’s traditional for risotto, but for me I think I got too much of the flavor since the alcohol didn’t really get a chance to cook off. Overall though super good and seems like an excellent candidate for using those miscellaneous veggies!
Kate
Thank you for sharing!
Julie
Amazing! Followed the recipe exactly and it’s incredible! Easiest risotto with TONS of flavor!
★★★★★
Katelyn Pearson
Love it!! Does this recipe freeze well?
★★★★★
Kate
Hi! I don’t freeze all my recipes so I can’t say for sure if this one does. I would suggest seeing what others may have tried in the comments.
Donna Hinds
I really enjoy your recipes! I am gluten free (celiac) and a healthy eater. Thank you for your great recipes.
★★★★★
Kate
You’re welcome, Donna! I’m delighted you are enjoying them.
Barb C
I will never cook risotto on the stovetop again!!
★★★★★
Kate
Hooray! I’m happy you enjoyed this one, Barb. I appreciate your review.
Erin O'Leary
Was able to throw this together with a random butternut squash and other ingredients I had on hand. I’m not usually a big squash fan, but this was delicious. My one-year-old even liked it, a win-win!
★★★★★
Nicole
This was total heaven, I feel like a kitchen pro.
★★★★★
Kate
Love your butternut squash risotto! I make it vegan and its delicious So hard not to eat it all without sharing
★★★★★
Angela
I’ve made this a couple of times. The first time my sister dubbed it the best thing I’ve ever cooked. The 2nd time it was a little wetter than I would have liked but still delicious. I would recommend checking the rice at about 40-45 minutes as both times I was done well ahead of the cooking time.
★★★★★
Kate
Hooray! Thank you for your review, Angela.
Sarah Marie
Looks yummy! Can I make this in the slow cooker?
Kate
Hi Sarah, This wasn’t designed for a slow cooker, sorry!
LAVERNE TUCKER
I made this recipe with white arborio for dinner last night and it was thoroughly enjoyed. I halved the recipe which was just right for 2 with a some leftover for lunch later this week. Since I had no fresh sage, I added some rubbed sage from my spice drawer to the squash as it was browning and it had great flavour. Thanks Cookie and Kate. Your recipes never disappoint!
Sissy
I had a butternut squash given to me.i have never cooked one and wasn’t sure what to do with this. The internet gave me this recipe and I am so glad it did! It was delicious, creamy and comforting. My husband wasn’t sure about the squash or the sage…but he gave his seal of approval and asked me to make it again soon! The sage was so flavorful on top, I would add even more next time!
★★★★★
Kate
I’m happy you loved it, Sissy. Thank you for your review!
James
Absolutely Delish! Few ingredients, lots of flavour!
★★★★★
Kate
I’m happy you enjoyed it!
Dee
Made this today. OMG so good! I made both versions (vegan for my son, adding in nutritional yeast) and they were both delicious!! I’ve only had this at a restaurant and was nervous to make it but it was easy. Definitely a keeper! Thx!
★★★★★
Daria B.
I’m not exaggerating when I say this is my favorite recipe I’ve ever made. It’s not as hands-on as a typical risotto, but ends up being SO much better. This is now my go to recipe when I’m having someone over for dinner— it tastes amazing and I look like a real pro to my dinner guest when I’m frying sage
★★★★★
Kate
I’m glad you love it, Daria! Thank you for your review.
Seth
Hi! You mentioned that you can substitute the Parmesan with nutritional yeast, but at what ratio? Is it a 1:1 add? Instead of 1 cup Poarmesan use 1 cup nutritional yeast, or less/more? Thanks!
Seth
Kate
Hi Seth, I haven’t tried it myself so I can’t say for sure. But, I do know others have said it’s nice.
Jennifer Neal
I’ve been making this risotto for years now, and it’s ALWAYS a hit! Happy to report that it also officially got the baby Madeleine double-fisting seal of approval. :) Thanks so much for your recipes and for the technique for making risotto without all of the stirring! We currently have a shelf full of fall squashes from our CSA, so this recipe will be making several repeat appearances.
Leenie
Great recipe! If I doubled the recipe, would the cooking time change?
★★★★★
Kate
Hi Lennie, It shouldn’t change. But, you can always increase the time if you feel it needs more.
Mercedes
I have made risotto for years, I typically make risotto con zucca( pumpkin/squash) this time of the year, and decided to google one with butternut squash because I have never used that specific squash for my risotto and found this intriguing recipe. I loved how squash was cooked separately and layered in for flavor and texture! It was super easy loved the just put in oven and walk away and approved by everyone in my house even my kid. I made some chicken breasts in pan where herbs cooked and a side of spinach with butter to serve under the chicken! It would also be a great topper for the risotto!
★★★★★
Christine
AMAZING! We made it last night with white arobio and it was so decadent. Such a great recipe- thank you!
★★★★★
Kate
You’re welcome, Christine! I appreciate your review.
Cayla
Great recipe! Substitution tip for white Arborio worked perfectly. Delicious and easy way to make risotto.
★★★★★
Kate
I’m glad you loved it, Cayla! Thank you for your review.
Ned
Delicious! Made it with white orzo because brown wasn’t available in my town, following the note at the end. This was easy and great.
★★★★★
Kate
I’m glad you enjoyed it, Ned!
Susan
Absolutely outstanding! I had to go to 4 different stores before I found fresh sage. It was worth it. I highly recommend just going ahead and frying up all of the sage in the package. You will want it.
P.S. Also delicious without the sage, if you do not have the persistence that I have.
Susan
Forgot to give it 5 stars the first time around…
★★★★★
Stevie
Holy cow. I will admit that I truly had almost no confidence that baking brown rice was going to give me risotto, but I still wanted to give it a try. I’m happy to report that my misgivings were misplaced, and this was actually the best risotto I have ever made. The texture/consistency of the risotto was spot on. The only changes I made were to add thyme, poultry seasoning*, and TJ’s multipurpose umami seasoning blend, and the flavor was amazing. Thank you so much for this recipe!
*seasoning blend intended for poultry – 100% meat-free :)
★★★★★
Kate
Hooray! I’m glad you tried it. Thank you for your review, Stevie.
patti
Vegetarian broth. Boxed? from Better than Bullion ? What do you use?
Kate
Hi Patti, you will want to use broth – so that is in a box.
Yvonne Doan
I’m horrible at remembering to review things but this was just amazingly delicious!!
★★★★★
Kellie
We left out the sage because my husband isn’t a sage fan but otherwise followed the recipe and it was delicious! Will definitely make it again.
★★★★★
Kate
Thank you for sharing, Kellie! I’m glad you were able to enjoy it.
Hilary G
This was a GREAT and easy dish to prepare. Even my meat-loving boyfriend found it absolutely incredible. I will increase the fried sage, though, because why not! This along with a salad was a perfect dinner. Can’t wait to make it again!
★★★★★
Kris
This recipe is fabulous! I added a few additional spices for personal taste, but original recipe is terrific. Baking the risotto in the oven was magical and such a timesaver! Roasting the squash at same time? Brilliant! Trust the process on this ~ it works!
★★★★★
Kate
Thank you for sharing, Kris! I’m glad you loved it.
Ellen
This recipe is incredible! It’s become a staple for my annual fall potluck–I don’t think I’ve ever gotten as many compliments as I have on this dish. The recipe is very well written, the only changes I make are adding a bit more squash and sage. Other than that, I follow as written and it comes out perfectly every time. I really can’t say enough good things about this recipe. Thank you Kate for sharing it with us all!
★★★★★
Kate
Hooray! That’s great to hear.
Bea
So delicious! Thank you! I doubled the recipe and it made for a long prep and total cooking time, but again, so good! A Waldorf salad with kale & other greens complemented the meal. Welcome Fall!
★★★★★
Ali
This recipe is a winner! I love so many of Kate’s recipes and this did not disappoint.
The most time consuming part was chopping up the squash. Once that was done, everything else was easy!
A few things I did differently…
– I used white Arborio medium grain rice because I could not find the kind mentioned in the recipe. It worked great and the cooking time was exactly 40mins. It stuck a little bit to the Dutch oven but wasn’t burnt.
– I didn’t have cooking wine so I skipped that part and it still tasted great
– Sage is a must! Don’t skip it.
– I fried up some kielbasa sausage on the side and it was delicious sprinkled on top once served. It would also probably taste great with a fried egg on top!
Erin
This was exceptionally delicious, I made it completely vegan with vegan cheese. It was SO EASY in the oven! The wine and sage was perfect. I added about a 1/2 cup peas for color and texture. Thank you so much!
Haley
Amazing!
★★★★★
Melanie
Delicious…but I like more veggies so I would add peas the next time.
The risotto by itself is delicious and so easy to do. I’ve always avoided making risotto…too labour intensive. The recipe is definitely worth a repeat. Thank you so much. I didn’t have sage so didn’t use that but comments indicate I must try that. I used the white Arborio rice but I’ll have to try it with brown next time.
★★★★★
Kate
Thank you for sharing, Melanie!
Stevie
I’m not sure what oven magic transforms baked brown rice into risotto, but oh my goodness, what a delicious dish. The texture was better than any other stovetop Arborio rice I’ve previously made. The flavors were spot on. This risotto was lighter than a traditional risotto, but every bit as satisfying. In fact, my stomach greatly appreciated this lighter version.
★★★★★
Kate
I’m glad you loved it, Stevie!
Maureen
I’m planning to try this recipe for my vegetarian group for Thanksgiving. How do I reheat this after storing in fridge for a day?
Kate
You could try microwave or crockpot. Let me know!
Maret
Truly delicious! Used the short-grain brown rice which baked up nicely. The wine gave the risotto a wonderful, “gourmet” flavor. Used about 1/2 cup onion as my small onion equivalent. My only struggle was caramelizing the squash. Perhaps it was too crowded although I used a diced 2 lb squash on a large baking sheet. I was hoping a little “crust” would form on the cubes which did not happen despite a longer bake. I found a gentle folding of the probably over cooked squash worked fine. I did make this recipe the day before, keeping the squash and sage leaves separate from the risotto until serving time. Thanks for a keeper recipe.
★★★★★
Kate
Thank you for sharing! Yes, if it’s too crowded on the pan it won’t quite roast the same. I appreciate your feedback, Maret.
Maret
Truly delicious! Used the short-grain brown rice which baked up nicely. The wine gave the risotto a wonderful, “gourmet” flavor. Used about 1/2 cup onion as my small onion equivalent. My only struggle was caramelizing the squash. Perhaps it was too crowded although I used a diced 2 lb squash on a large baking sheet. I was hoping a little “crust” would form on the cubes which did not happen despite a longer bake. I found a gentle folding of the probably over cooked squash worked fine. I did make this recipe the day before, keeping the squash and sage leaves separate from the risotto until serving time. Thanks for a keeper recipe.
I do have a question: the photo shows the butternut squash as a top layer rather than actually stirred in. Does that work as well or was that just for illustrative purposes?
★★★★★
Kate
Hi! It is mixed in the risotto. I’m glad you will make this one again Maret!
Scott
I was wondering two things about this recipe…
1. Can I substitute whole wheat farro for the brown arborio?
2. Can I make this a couple of days ahead? (I was hoping to have this as a side for Thanksgiving)!
Kate
Hi! For this to turnout, you need the brown arborio. This makes great leftovers! I hope it was a hit at Thanksgiving.
Bridget
We made this for Thanksgiving this year and it was a huge hit!! Everyone raved about it. I had never made a risotto in the oven before and it turned out better than I even imagined!
★★★★★
Kate
Thank you for your review, Bridget!
Katherine
I made this twice this year (so far) for 2 different Thanksgiving meals and WOW!! So easy and so so so delicious! The leftovers are also fabulous, which is even better! Thank you for such an easy and delicious change up to the traditional holiday table!
★★★★★
Morgan
Made this for the second time today and it was amazing both times! My first attempt turned out to be a hit at a Friendsgiving. Today we subbed freekah for the brown rice with the same delicious outcome AND all of the added nutritional benefits freekah has to offer! Just added about 10 minutes to the bake time. :)
★★★★★
Kate
I love that! Thank you for sharing, Morgan.
audrey
This sounds delicious-Can it be made ahead, frozen and thawed and reheated?
Kate
Hi Audrey, I haven’t tried freezing it so I can’t say for sure. If you try it, let me know!
Andrew Marumoto
Really good recipe! This is my own personal opinion but I added in some lemon and it made it even more delicious. Make sure to use fresh sage, the stuff I had was not as flavourful but still an amazing recipe!
★★★★
Kate
Thank you for sharing, Andrew! I appreciate your review.
AnnieF
Recipe sounds wonderful from the comments, before I go ahead please can you advise…..I have had butternut squash risotto with pearl barley instead of rice, how can I adapt this recipe to accommodate if at all possible? Kind regards
Kate
Hi Annie, this is designed to be make with rice. I don’t have barley instructions. I hope you try it as written!
Robin Nicole
Delicious. I wish I could add a photo. I would also add less palm cheese, just a touch salty and I would cut my cubes of squash a bit bigger, some caramelized a little too much.Over all, this was delicious. I plan to freeze some, hoping it will defrost well as it is just me.
Caroline
Absolutely delicious, and quite possibly my favorite dish I’ve ever cooked!
★★★★★
Michelle
Hello Kate,
This risotto is absolutely delicious and I am so appreciative of the care you take to develop these recipes and share them. My husband and I cook often and we like to make many different types of meals, rather than having a few in rotation. Our go-to source in the past has been the NYT, but I have found that I am much more drawn to your website since your recipes are so vegetable forward. Every recipe that we have followed has been wonderful. Thank you.
Sita
Delicious and so easy. I had to use white risotto because that was all I could find. Will make this again soon. My whole family liked it. Used some nutritional yeast to replace Parmesan and then placed some real parmesan on the side for those who can use it.
★★★★★
Amanda
I LOVE this recipe! I’ve made it with both white carnaroli (in a pinch) and short grain brown but definitely prefer short grain brown. The only tweak I make is I add the rice to the onions/garlic (before the broth), toast rice for a minute, add the wine at that point and cook until it almost cooks away, then add the broth/water and proceed with the recipe. I love the extra depth of flavour that adds!
Also – I’ve never had fresh sage in the house before when making this but I happened to have some this time so I made the crispy sage and it was SO good! Do not skip! :)
Thanks for an amazing recipe!
★★★★★
Jeffrie
I plan to make this and then saw how much sodium is in it: 75% of my daily allotment in one serving. I’m guessing it’s primarily in the vegetable broth, so I’ll use veg broth with low sodium. If you’re sodium-restricted or have blood pressure issues, you might want to modify the recipe. That’s what I’m going to do. It sounds absolutely delicious.
★★★★
Charmaine
This risotto was one of the most delicious I’ve ever eaten! Love that it’s baked and love the addition of crisped sage. Brown Arborio is fabulous – I had no idea! Thank you … (I used pumpkin)
Stephanie
Absolutely delicious and sooooo easy!
Margaret
Wow!! I’ve struggled to make creamy risotto in the past, but this is a fool proof way of having delicious creamy vegan risotto. I subbed in nutritional yeast, and it was amazing. Just a few minutes of prep, an hour of smelling the goodness, then boom, ready to go. This will constantly be on my rotation. Thank you Kate!
★★★★★
Kate
I’m so glad you found this recipe and love it, Margaret!
Jenn
Wonderful risotto came together beautifully
Thank you
Kate
Great to hear, Jenn! I appreciate your review.
Rachel B
I made this using the air fryer for the squash and my rice maker for the risotto. It came out delicious and kept the house cool (I live in Arizona). Easy, yummy and a perfect Fall supper!
★★★★★
Kate
I’m glad it turned out well for you, Rachel! I appreciate you taking the time to review.
Renee
This was really easy to make and so delicious! I love not standing at the stove and having to stir until my arm is ready to fall off. Great risotto hack!