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. 
Eve
Made this last night and it is ridiculously good! Glad I weighed my butternut squash in at 2 lbs because I didn’t have any room left on my pan. Skipped the wine and served it with wilted swiss chard with a squeeze of lemon, we’re finishing it off this morning with fried eggs and a side of pan seared zucchini and tomato wedges, so comforting! Perfect recipe, will be making this again for sure.
★★★★★
Kate
That sounds delightful way to use the leftovers, Eve! Thank you for your review. :)
Annika
This risotto is absolutely delicious. I made it for dinner last night and at first my husband was a little suspicious of all the butternut squash. He felt the ratio of squash to rice looked completely out of balance. Just too much butternut squash for him he said. Once he started to eat it though, he changed his mind and really liked it. It was soo good and creamy. Plus how nice not having to stand there and constantly stir the risotto. It was very convenient to just bake it in the oven. I will definitely make this soon again. Lucky for me there was a little bit left over even though my son had two large servings so I will get to enjoy it for lunch today as well.
★★★★★
Kate
Win! Thank you for sharing, Annika. I appreciate your review!
Robin
This recipe was wonderful! Thank you for sharing all these vegetarian recipes. I plan on making the Roasted Butternut Squash Risotto again for Thanksgiving.
★★★★★
Kate
You are welcome! Thank you, Robin for testing them out. I appreciate the review :)
Carolyn
Could I use barley in place of rice?
Kate
Hi Carolyn! It might be worth a shot, but I’m not sure if the liquid to barley ratio or baking times provided will be quite right.
Carolyn
Ended up making for Thanksgiving and it turned out great did use a little less barley to greater liquid ratio. Thanks for a great recipe and leftovers!
★★★★★
Kristine
I made the vegan version tonight for dinner. Absolutely delicious! Added a little fresh ginger with the garlic. Thank you for sharing! Will be making this again for sure!
Cheers!
Kate
Ginger sounds delicious! Thank you, Kristine for your comment. If you would want to leave a star review, I would appreciate it :)
Mumsie H
Loved this!! Doubled it for us. We all eat dairy free and mostly gluten free. Worked awesome..even without cheese and with a little chopped rosemary instead of sage. The kids were actually asking if I could do risotto with brown rice
★★★★
Sally
Do you rinse the rice before putting it in the pot? Does that matter? Thanks!
Kate
Hi Sally! No, you don’t want to rinse rice before cooking risotto, since you’ll rinse off some of the starch that makes risotto so creamy.
Monika Mann
Will this recipe work just using a casserole dish rather than a dutch oven?
Kate
Hi Monika! If you don’t have a Dutch oven, you can prepare this risotto in a large saucepan on the stove, 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.
Vima Patel
Any advice if you dont own a Dutch Oven?
Kate
If you don’t have a dutch oven, you can use a large soup pot that is oven safe with a lid if you don’t have a dutch oven. I hope this helps!
Jen
This recipe was absolutely delicious! The only modification I made was to fry the sage in the 3 tbsp of butter, then stir the sage infused butter in to the risotto at the end. I couldn’t get the sage jeto properly crisp up in just a bit of oil.
Thanks Kate, this recipe is tops!
Kate
Happy you liked it so much, Jen! If you would want to leave a star review, I would appreciate it :)
Jen
5 stars! And I love your book as well!
★★★★★
Andrea
Hello from Croatia :)
Made this risotto last week and it was delicious :)
My and my housband ate it for two days, now I have a half of butternut left and I’m planning of making the squash linguine ;)
★★★★★
Kate
I think that is a great use of the extra butternut squash! Thank you for your review and comment. Happy it was so delicious :)
Katrina
Hi Kate! I am definitely making this! :) When you say arborio rice/short grain brown rice, are they interchangeable? Can I just use short grain brown rice?
Thanks so much!!
Kate
Hi Katrina – Great question! Yes, you can use short grain brown rice for this recipe.
kandme2010
All of your risotto recipes are amazing! No longer do I stand at the stove stirring, stirring, stirring. Creamy and versatile, we make this recipe regularly. Comfort food for the vegetarian-carnivore household! Keep up the great work; our “mixed” household depends on you! :)
Kate
Happy to hear that :) They are good and hearty!
PJ Dailey
dear kate,
i love the butternut squash risotto. We make it all the time! i bought 4 copies of your cookbook! I kept one and gave the others to my grown kids. The younger two will get it when they are on their own. We have tried several recipes and are loving it. Thanks.
Thanks to your blog i purchased several earlywood utensils!
Kate
Thank you so much for your support, PJ!
Karen
Hi Kate, thanks for helping me be a vegetarian, this was the first risotto I cooked and it went perfectly! Just wondering if there is any dry herb I could use instead of fresh sage? As I’m getting started on this cooking mylarky I find I buy fresh herbs, don’t use the half of them and there is a lot of waste. If fresh is best, is there an alternative to sage? Many thanks. Karen.
★★★★★
Kate
This is great with fresh sage. :) The toasting of the sage to top with is wonderful. You could always omit the topping if you would like. Thanks for the review, Karen!
Anna
Made this today but subbed Sage for Thyme and added spinach and portabello mushrooms to up the veg content. Was awesome!
★★★★★
Kate
Hi, Anna! Those sound like delicious additions. I’m happy you liked it, and thank you for the review!
Mare Brixie
Excellent will make again and again. Added leeks and diced red bell pepper to the risotto
Kate
Glad your additions worked well! Thank you for sharing, Mare.
Nina Harcus
Great recipe, super delicious and hearty (even without the cheese!) I did zjoush it with freshly squeezed lemon juice right at the end and some fresh arugula to lighten it up a bit!
★★★★
Kate
Thanks, Nina!
Janet
GREAT idea! I did make a few changes- my daughter loves farro so I did 2 parts parts, 1 part arborio. I was worried it would be too nutty or crunchy but I just cooked it until is was smooth and yummy. My son makes what we call “garbage broth”- he saves up carrot peels, onion peels, well ANYTHING you’d wash and then throw away but he keeps it and then he cooks it like mad, and we harvest the broth, so that was our rich broth to cook the rice in. I’m too lazy to peel and cube squash so I briefly baked 2 whole unpeeled squash halves and then scooped them off the rind (more garbage broth material!). Did the salt/pepper, red pepper, sage, wine, and vegan butter as you suggested. Three of us had with parm, 1 with vegan parm and OMG it was good, REALLY REALLY good. The squash was just awesome and the risotto was smooth and delicious. We had with sauteed dandelion on the side and criso vino bianco. It’s the best meal I’ve cooked in months. BTW I find your recipes always have nice flavor balance. Thanks!
★★★★
Kate
Thank you, Janet for sharing! I’m happy it worked with farro.
Rebecca
I always get risotto wrong, but this recipe was amazing. It came out perfectly, creamy but not runny and full of flavour. I used white arborio rice and it was perfect. Thank you!
★★★★★
Kate
Wonderful, Rebecca. Thanks for your review.
Heather
I made this for Thanksgiving last year and will make it again in the near future now that butternut squash is once again abundant and cheap. Yes, I made it for Thanksgiving. No turkey, no potatoes, no casseroles. Just this. It was all we really needed, actually.
Both SO and I put the first forkful (okay, fine… spoon. I’m a little kid and eat with a spoon), looked at each other and said, “oh my God.” It was sensational. I didn’t bake it because I don’t have an ovenproof pot, so I nstead, I pored over the pot, stirring endlessly while I dabbed my brow thinking, “this had better be good.” It was. It was so, so worth it.
★★★★★
Kate
I love that! I’m glad it was worth is and will be a new Thanksgiving tradition.
Adi S.
Sooo yummy! Love all your recipes!! Thank you for sharing! I wish I could do 4.5 stars…
★★★★
Kate
So happy to hear that! Thanks for sharing, Adi.
Laura
This has become one of our favorite no-meat dinners. We use white aborio, because that’s what I usually buy. And have had it with and without the sage. It’s delicious. Filling and so satisfying.
★★★★★
Kate
Great to hear, Laura! Thanks for commenting!
Jennifer
This is a go-to recipe in our house because it’s so simple and delicious. We’ve found that it works well with any winter squash (butternut, acorn and carnival (although both are a pain to peel!), delicata, and, in a pinch, sweet potatoes), and I’ll confess to using a dry rose when I didn’t have another wine in the house. We usually divide into six servings and have the leftovers for lunch (it reheats wonderfully) during the week. I’m very picky about risotto (because, let’s be honest — when it’s not good, it’s pretty much like rice you didn’t bother to drain), and with the exception of one restaurant in Aosta, this is my favorite (and that includes the risotto we had in Venice). Thank you for sharing this cooking method — it seems to be the key to perfect (and easy!) risotto!
★★★★★
Kate
Hooray! I love that you have tried other variations and this method meets your risotto expectations, Jennifer! Thanks so much for sharing.
Shira
Is there a different vegetable that would taste good instead of squash or cauliflower? Sadly We don’t get squash here and not a big cauliflower fan but the recipe looks so good.
Kate
I believe some readers have had great luck with sweet potatoes!
Jessica
YUMMMMMMMMM!!!!!! We got our first fall farm box yesterday and this recipe used so many delicious, fresh, ingredients! I threw in a bunch of kale just after the garlic and omitted the sage. My picky 7 year old ate his entire bowl before I had time to ask him if he liked it; he gave it an enthusiastic two thumbs up (we ALL did!!!). Thank you!
★★★★★
Kate
Win! I love that he liked it so much. :) Thank you, Jessica!
Emily P.
OH MY GOSH! I didn’t even clean up my dishes before posting this review. This is decadent, rich, flavorful and so filling. Easy to make (and most of it’s just in the oven!) and absolutely DELISH! I am a big risotto fan but this had a more rich, creaminess about it than even my most favorite Italian restaurant versions. If you’re reading this and have found risotto to be ‘flavorless’ in the past– fear not, this is AMAZING. Thank you Kate!
★★★★★
Kate
That’s too funny, Emily! Thank you for commenting and for your review.
Maude S.
Easy and yummy !
I love how making risotto has now become almost lazy !
Thank you for the recipe, and cheers to all those great autum cooking session !
Kate
You’re welcome, Maude!
Allison
After the first bite I wanted to grab the entire pot and stuff it all in my mouth at once. AMAZING! And so simple to do instead of standing over the stove to fix the risotto! I did have to use acorn squash instead (my store didn’t have any butternut. In November. There is something seriously wrong with my store) and I didn’t read closely enough and just used white Arborio rice. Other than that I followed the directions exactly and it turned out great!
★★★★★
Kate
I’m glad you love this one, Allison! Thanks for your review.
Emily
Hi there! I’m hoping to make this with my turkey for Thanksgiving. The turkey is supposed to cook at 350, and for the risotto I’m using white arborio rice instead of brown. Do you think it would be best to cook both dishes at 350, 375, or in between? Also, I’ve made this a few times before– it’s so easy and DELICIOUS! Thanks very much!!
★★★★★
Kate
I’m not an expert when it comes to turkey, so I’m not sure there! White rice overall doesn’t typically take quite as long. You will need to keep an eye on it.
Maggie
Thanks for this absolutely delicious-sounding recipe! My mouth is literally watering as I type this :)
Question for you – can this be make in a crock pot? I’m going to my in-laws for Thanksgiving this year and the ovens and stoves are going to be full with other dishes.
Kate
You’re welcome! You know, I’m not 100% sure as I haven’t tried it. I haven’t ever thought of trying it in a crockpot. If you do, let me know how it goes.
James
I made this for a workplace potluck, and it was received to rave reviews! My oldest daughter is vegan and absolutely loves it. I opted to not include the parmesan and it was fantastic without it. Thanks for the recipe, it really came through for me…
★★★★★
Kate
I’m happy to hear that, James! Thanks for sharing!
Kim Shea
This was fabulous and shockingly easier than making risotto on the stove. I couldn’t believe how creamy it was. Thank you for this!
★★★★★
Kate
It’s so creamy! I’m glad you liked it.
Leah
Hoping to make for supper tonight but I only have regular long grain rice. Is that a problem? New to risottos. I looked it up and am getting mixed advice-as it usually goes:) love your recipes and always know they will be good!
Kate
Short grain really works best here. Let me know what you think, Leah!
Joe
Since I don’t have enough space in my oven can I make this the day before and then microwave it the following day
Joe
Made it earlier in the morning and transferred the risotto to a crock pot set to warm. After an hour added a little lite cream and mixed. This recipe was delicious even sitting in the crock pot for a few hours.
Kate
Sure! It’s best served immediately but you can also serve it as leftovers. Reheat portions as needed. Or, in the stove.
Julie
Just made this for Thanksgiving for a nephew who is vegetarian. It looks great, tastes great, although I think I will skip the wine next time–the parmesan is such a great taste that’s altered a bit by the wine. But the big thing is that I doubled the recipe for 8, and I could feed 15 with this amount! Can’t wait to see what the reaction is tomorrow. Happy Thanksgiving!
★★★★
Joe
If you made it today. Are you reheating for tomorrow (Thanksgiving day)? If so how are you reheating. I’m thinking of a crock pot on warn.
Kate
Thanks, Julie!
Sarah
This risotto is my Thankgiving go-to. It is a show-stopper every year! Thank you so much for helping us make our table delicious. :)
★★★★★
Kate
You’re welcome, Sarah!
Courtney
Hi Kate! This recipe was really good even though I messed it up :) – maybe you can put the warning about white rice at the top, I read it after I’d already cooked it for too long. I also agree with the person who made a comment about the wine – I used cheap cooking wine and probably should have used something nicer since it didn’t have the chance to cook off. Thanks!
★★★★★
Kate
Oh no! I’m sorry that happened with your rice. It is really nice with wine, but you can also make without and it’s still delicious. Thanks for sharing your experience, Courtney!
Lori
Hi, big fan here. I know Kate advises against regular brown rice, but has anyone tried it?
Thanks!!
Kate
Hi Lori! Your risotto won’t be as creamy like mine because short grain rice has a special starch that contributes to creaminess. So, I’m afraid you might be disappointed.
Eric
I made this for Thanksgiving because I was looking for something hearty to take home to my meat-eating family – I turned vegetarian about 5 months before. It was an instant classic, and practically every female in attendance asked for the recipe!
I am making it again for an office pot luck tomorrow and I have full confidence that it will be amazing yet again. This recipe is printed and in my recipe book for life. Thank you!
★★★★★
Kate
I love that! Thank you, Eric. I really appreciate the review.
T Brown
Excellent, relatively easy and worth what effort it does take.
★★★★★
Kate
I’m glad you loved it!
Leslie
This risotto was the star of our vegetarian Christmas dinner. I made it exactly according to recipe and it was fantastic! (Not to mention easy on the cook!)
★★★★★
Kate
Hooray! I’m happy to hear that. Thanks for the review, Leslie.
Laura Green
Hello, Kate–I was looking for a brown rice risotto recipe + way to use CSA winter squash, and this totally delivered! Not a vegetarian so used chicken stock that I had, and crumbled dried rather than fried sage leaves, but in any case, a total winner!
★★★★★
Kate
I’m glad you loved it! You should try my mushroom risotto recipe too. It’s so good!
Maureen Shriver
This was really tasty! I used one chopped leek instead of the onion & added 8oz. sliced Cremini mushrooms (sauteed) into the finished product. I added the sage in at the end also, didn’t garnish with it. So happy I didn’t omit that ingredient! Also added a squeeze of fresh lemon before serving. I thought I had blown it when I took the Dutch oven out of the oven. It looked so dry & stuck to the bottom of the pan. Not burned, but some areas were “crunchy.” After adding the cup of broth, Parmesan, wine & butter, it rehydrated really well & was smooth as silk. I did need to add a little more water at this point. Home run!! Thanks for a great recipe & awesome cooking method.
★★★★★
Kate
You’re welcome, Maureen!
Julie
I’m making this tonight for the fifth time (at least). Always a hit !
★★★★★
Kate
I love it, Julie!
Christina
Hey! I was wondering if I can make this with a slow cooker instead?
Kate
I wouldn’t recommend making risotto in the slow cooker, but you could see if others have by checking the comments.
Andrea Frank
I wonder if some toasted bread crumbs seasoned with garlic or miso or toasted nuts like pepitas and sliced almonds could satisfy vegetarians avoiding cheese. I’m looking forward to making this tonight AND you have saved me from having to grocery shop today. Yay!
★★★★
Kate
You could try it, but the cheese really brings this together. Did you try it, what did you think?
Andrea Frank
I wonder if some toasted bread crumbs seasoned with garlic or miso or toasted nuts like pepitas and sliced almonds could satisfy vegetarians avoiding cheese. I’m looking forward to making this tonight AND you have saved me from having to grocery shop today. Yay!
FYI- came out beautifully. I took my own advice andtopped with some toasted walnuts which I had on hand AND the cheese, because cheese is awesome. IT was delicious and easy (great method). Thanks!
★★★★
Cara
I’ve made this recipe a few times – it’s so creamy and comforting! The most recent time I didn’t have stock on-hand so I just used water and doubled the onion and garlic to make sure the flavour didn’t suffer. It worked great!
★★★★★
Kate
Thanks for your review, Cara!
Daina
I have to tell you, this recipe is stellar! I added goat cheese and a little maple syrup to mine. A local high end restaurant serves a butternut squash risotto and everyone who tastes this says it’s identical. Boy has this saved me some money! Way to go. I’ve passed this recipe on to everyone I know.
★★★★★
peter prescottano
Very tasty! Easy to make and the results were great.
★★★★★
Kate
I’m happy you liked it, Petter!
Anna
This is UNREAL. The best risotto I’ve ever had. I made it vegan with vegan butter and nutritional yeast. Forgot to buy sage to fry but can’t wait to try it that way next time. THANK YOU!
Kate
Hooray!! The sage sends it over the top! Let me know what you think when you try it with sage next time, Anna.
Eva
This was SO amazingly delicious. I didn’t have an oven-safe pot, but the dish with foil worked perfectly. Kiddos had seconds and the fried sage was the perfect topping (don’t skip this step if you can help it)
My 8 year old said the ONLY thing that could make this better is if we had it when it was cold out, rather than the dead of summer haha. But I didn’t mind. I may add some sauteed mushrooms at the end next time, since my great grandmother always put mushrooms in her risotto and I think they’d go well with the flavors.
Thank you for another fantastic recipe!
★★★★★
Kate
I’m happy you loved it! Thank you for sharing, Eva.
Sonia
This is absolutely my favorite recipe. it’s so delicious and comforting, and healthy too. All of my friends and family LOVE it and ask me to make it constantly :)
★★★★★
Kate
Great to hear, Sonia! Thank you for your review.
Naomi Peterson
Can I double this recipe in one pot using the same cooking time? I’ll need to put the oven rack on the lowest position in order for the pot to fit.
Kate
You may need to increase time some, but start with the recommended and adjust from there. Let me know how it goes!
Julia
Absolutely amazing! I used short grain brown rice and some dry vermouth since I had a bottle open, and a butternut squash from the farmers market. I have not stopped thinking about how delicious it was since :)
★★★★★
Kate
Thank you for your review, Julia!
Maddie
Delicious!
★★★★★
Megan Lund
I made this recipe the other week and it was insane how tasty this risotto was! So creamy and cooked perfectly, the fried sage put it over the top! In fact my husband has requested that I make it again this weekend!
I live in Germany and had to make a few changes to the recipe:
-white arborio instead of brown because we couldn’t find it here. (The note you added about timing was a lifesaver)
– I roasted my butternut first and then cooked my risotto after it was out of the oven because my oven here is much smaller than the ones in the US and wouldn’t have fit both.
This will 100% be on repeat this winter!
Kate
Thanks for sharing what you did, Megan!
Mara
What a beautiful serving bowl!! Could you share details? The recipe looks wonderful too, I am super intimidated by risotto but so many of your recipes have been a hit for me and my carnivore husband, I think I will buck-up and give this one a try.
Lisa Martocci
Can I make this in the Instant Pot?? Looks sooo good.
Kate
I haven’t tried it, sorry! The key to risotto is time to get it extra delicious!
Barbara
How can you adapt the recipe and cook the rice on the stovetop and not in the oven? I don’t have oven proof pots. Thanks!
Kate
Sorry Barbara, this is an oven version. Other risottos require a lot of stirring on the stove top. Usually takes 25-30 minutes.
Nancy
This recipe looks amazing, would like to add it to Thanksgiving for vegetarian guest. My problem is an already packed oven, would this work in a standard crockpot, or crockpot with stovetop settings (Ninja)?
Kate
I’m not sure this would work well in a crockpot, sorry!
Shawn
Came out perfect and just as good (if not better) than the traditional squash risotto I usually make! Def will be making again… like really soon.
★★★★★
Kate
I love it! Thanks for your review, Shawn.
Natalie
I always love Cookie and Kate’s recipes and this is an especially good one! Leaves plenty of time to prep cook without rushing around!
Amy Uhlig
I made this for Sunday Supper tonight and it was delicious and quite simple. I love your recipes so much and they’ve made cooking for vegetarians so much fun!
★★★★★
Kate
I’m excite you love them and find them fun!
Chris
I will never cook risotto on the stovetop again!! Outstanding recipe, wonderful flavor. My wife and I loved it. I used white rice and took it out after 40 minutes; creamy and so delicious.
★★★★★
Kate
Hooray! Thanks for sharing, Chris.
Melissa
Hey made this tonight.. and it was super yummy. Creamy like risotto should be without the crazy stirring. It makes a very large batch to be sure to enjoy with friends:)
Excellent easy to follow recipe.
★★★★★
Sally
I am vegan. What can I replace the Parmesan cheese with?
Kate
Hi! This is really best with cheese. I haven’t tried it without, sorry!
Janelle
To Kate – I wonder if you don’t have a dutch oven if you could use your crock pot insert with foil over it? I think most are safe to use in oven up to 400 degrees.
To others – Has anyone ever experimented with this? I’m too reluctant, but would entertain doing it if I knew it were a safe option that has been successful for others.
Kate
I would not recommend a foil insert. Do you have another larger pot that is oven safe?
Janelle
No, I meant use crock insert and put foil over it, not inside. Regardless, I have found a friend who will let me borrow their oven safe pan. Looking forward to making this recipe
Sandy
What is the best way to reheat?
Kate
Microwave or stovetop works, depending on your time constraints.
Cindy
Have tried several of your recipes and they are delicious.
Do you think I can use sprouted short grain brown rice in the Roasted Butternut Squash Risotto?
Can it be made a day ahead of when I will be serving it?
Can’t wait to try it!
Kate
I don’t typically use sprouted, so I’m not sure. You can make this ahead of time, if needed. It’s best served right away. I would suggest waiting to stir in the butternut squash until ready to serve and gently reheat on the stove.
Michelle Bradford
I just made this for Thanksgiving tomorrow as a vegetarian option and happy to say it’s delicious! Thank you Kate! I even had to leave out the wine and wouldn’t guess that it’s missing anything. It’s so tasty with the sage and butternut squash and I love that you used brown rice.
How would you recommend reheating it?
I love your recipes- thank you!!!
★★★★★
Emily
This stuff is seriously to die for. Me and my husband make it for special occasions and always end up eating the leftovers for breakfast. I sometimes use a little bit of truffle oil as a substitute for regular olive oil and it is sooooo good.
★★★★★
Noelle m Diciglio
I’ve made this many many times . It’s become my signature dish. Its exceptional. Thank you cookie and Kate!
★★★★★
Kate
Love to hear that, Noelle! Thank you for sharing.
Melinda
Hi! Made this yesterday to be part of our family’s Thanksgiving meal. We loved it! I just reheated to have after a cool fall walk in the woods. So yummy and comforting!
★★★★★
Monica
I have brown basmati long grain rice. Will that work?
Kate
You really want short grain for risotto. Sorry!
Marisa
I made this recipe today. It was delicious and so easy… an eye opener for me on how easy it is to make risotto in the oven. No more stirring for 30 minutes on the stove. I used regular arborio rice (no brown rice) because that’s what I had on hand, and it took less than 35 minutes to cook and be perfectly creamy. I noticed the rice was getting dry, so I added about 1/2 cup of warm broth to it + the wine and put back in the over for about 5 more minutes. I did make the sage, but I didn’t love it. I think I can live without it.
What can I say… it was delicious! I will definitely make this again, and will use the oven method for all risotto recipes from now on. Thank you!!!
★★★★★
Emma
This was the second recipe we have tried from Kate and it was another hit! Tasty and easy to make, everyone thoroughly enjoyed this hearty, filling and flavorful dish. Perfect for this cold winter evening! Thank you!
★★★★★
Kate
You’re welcome, Emma! Thanks for your review.
Patria
Can I use long grain brown rice?
Kate
You could try it, although I’m not sure how it will turnout. Risotto is really best with short grain.
Jen
Thank you! This was so tasty and easy to prepare! So great for a cold evening.
★★★★★
Kate
A great recipe on a cold evening! Thanks for sharing, Jen.
joan
how long do you keep the risotto in oven
Kate
Hi Joan! See step 3, it ranges 65-70 minutes. I hope this helps!
Helen
Hi, I made this a few weeks ago and it was delicious. I plan to make it tonight for a dinner party of 8. Can I double the recipe or should I make two batches?
Thanks!
★★★★★
Kevin Daniels
Dinner tonight was a special treat thanks to your recipe. The sweetness of the squash blended beautifully with the creaminess of the risotto (almost a combination of entree and dessert). Truly the very best vegetarian dish my wife and I have ever eaten.
★★★★★
Kate
That’s fantastic, Kevin! Thank you for sharing.
Heidi Mellin
Hello,
Can I make this earlier in the day and hold it in the oven for Christmas Eve?
Kate
Hi Heidi! This is best served immediately, but you can gently reheat it as needed. You might want to hold off adding your squash until you start to reheat it.
Margaret Reed
I just made this and it is beyond delicious. I love your recipes, I always follow the recipe as closely as I can and they never disappoint. By the way, they also always look like your picture. I’m planning to bring this next time I’m invited to a party and asked to bring a dish!
★★★★★
Kate
I’m glad you loved it, Margaret! Thank you for your review.
Jessica
I HAVE to rate this 5-stars again!! This is our favorite dinner! Even my kids (6&8 years old) agree! Rather than the sage, I add chopped kale at the end when I’m mixing everything together, there’s plenty of heat to steam the kale just enough so it’s not soggy (trust me, don’t add it with the rice before baking)! Sometimes I’ll add frozen green peas with the broth and rice, my kids dont love it but tha adults do! Thanks Cookie and Kate for keeping us well fed with this and many other delicious recipes!!
★★★★★
Kate
Thank you, Jessica! I love that you enjoy this recipe so much.
Garrison
Made mostly as written, but skipped the wine, added a up of frozen peas, and stirred in the crisped sage. Probably the best risotto I’ve made in some time, and I like the fact that it’s based on brown rice. Lovely.
★★★★★
Lin Patty
This was great! Easy to make and delicious… Did not make Fried Sage, ddi use Nutritional Yeast and wine.
★★★★★
Joan Fitzhenry
Made it today and it was easy and delicious!!!!
★★★★★
Reda
I’m not sure when “vegetarian” and “vegan” became the same thing, but I need everyone to stop it! There is a difference. If you’re “vegan”, you don’t eat animal products. If you’re a “vegetarian” who doesn’t eat meat, you may LOVE parmesan cheese and other dairy products. So, yes, this recipe IS vegetarian. It is NOT vegan!
★★★★★
Mumsie H
Loved this!! Doubled it for us. We all eat dairy free and mostly gluten free. Worked awesome..even without cheese and with a little chopped rosemary instead of sage. The kids were actually asking if I could do risotto with brown rice
★★★★
Carol
Can l use mozzarella i stead of Parmesan
Zin the risotto
★★★★★
Lauren
Hi Kate!
Just made this recipe for my parents! I looked like a total pro! :)
★★★★★
Lauren
Every time I make this (which has now been around 15 times over the past year or two) I am shocked with how easy it is to make. It is so creamy and delicious! I will say – she has a version in her cookbook with roasted cherry tomatoes instead of the sage and sweet potato and I like the tomato version slightly more. I never have white wine on hand so I aways just do a little bit more broth and it works out great. This served with a little side salad is one of my favorite dinner. Soooo good!!
★★★★★
Kristina Whitlow
Risotto is one of my favorite foods and I make it frequently. I have never baked risotto until now. I made this recipe for a dinner party and it was hands down the best risotto I have made yet. My friend’s loved it. This is the only risotto recipe I will be using from here on out.
★★★★★
Jennifer
Love, love, love this recipe for years! Have a random squash sitting around, so planned to make it tomorrow. The mad run on grocery stores this week prevented me from buying more of my usual Lundberg short grain brown rice, and I don’t have quite enough on hand, so trying it with Massa Organics brown rice (medium grain), which I always have on hand. Fingers crossed!
★★★★★
Manisha Shah
Butternut squash keeps well for a while so I got one before we were locked down 2+ weeks ago. I didn’t have parm so I made without and it was still really, really delicious. FYI if you cut the recipe down in half reduce the cooking time for rice significantly (mine was bone dry in 30 minutes). I will make it again, hopefully one day for friends!
★★★★★
Kate
Thanks so much for your feedback, Manisha! I’m happy you enjoyed the risotto, and let’s hope dinner with friends isn’t too far away!
Susan
I made this recipe for my husband and I after some debate about whether to do it in the oven…..what a wonderful scrumptious surprise it was! I only had white arborio rice and it worked out perfect anyway.
I have your book and I noticed the risotto with grape tomatoes in it which I am making this week as I bought too many grape tomatoes and I need to find something to use them for! That recipe looks amazing as well! I follow your recipes frequently and I must say they are usually perfect! Today I am about to try your Black Bean Soup! Keep up the great work! Thank you so much!
★★★★★
Kate
Hooray! I’m glad you tried it in the oven, Susan! The risotto in my book is perfect for that. Let me know what you think.
Caitlin Hochwender
I made this for my mom when she came to visit a while back and it was heavenly. It stole the show at dinner and I still dream about eating this savory, creamy concoction daily. I’m making it again tonight because it is so comforting and delicious. Thanks for making an intimidating dish so simple and straightforward. I’ll use this recipe for years to come.
★★★★★
Kate
Thank you, Caitlin! I’m so glad to hear this dish brought some comfort. You might enjoy my other risotto variations, too, if you ever tire of this one! Stay well. :)
Tara
This is delicious. I used white arborio and a casserole dish as suggested in the notes. I used a can of pureed squash and mixed in fried mushrooms and roasted cauliflower. I used dried sage too since I didn’t have fresh. Still delicious.
★★★★★
Joel Lutterman
Good morning: I made a version of your Roasted Butternut Squash Risotto last night. I was looking for a way to use up some leftover squash and some stock so this seemed like a natural. As it happened, I needed to start from scratch anyway. I didn’t have any sage but I don’t think we missed it (although I love fried sage). I made the following 2 modifications that, I think, were important. I took about a good ladle’s worth of the roasted squash and mushed it up in a mortar and pestle; I added a touch of kosher salt and a little stock to make the job easier. I added back the smushed squash and the whole, cubed squash during the last 5 minutes of stirring. I think this added a depth of flavour while also keeping the texture of the whole squash cubes. The second mod was squeezing in a tablespoon or so of lemon juice right before serving the risotto. I think it added a nice brightness. Really, the combination of the creamy risotto, the roasted squash, the cheese and brightness of the lemon combined to create a great dish. Thanks! Already looking forward to leftovers.
★★★★★