This Jamie Oliver-inspired butternut squash risotto is rich, creamy, and packed with comforting flavors. Roasted butternut squash adds natural sweetness, while Arborio rice creates the signature silky texture that makes risotto so irresistible. Finished with Parmesan cheese and crispy sage, this dish is perfect for family dinners, special occasions, or cozy autumn evenings.
Total Time:1 hour
Yield:4 servings
Ingredients
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon butter
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1½ cups Arborio rice
½ cup dry white wine
5 cups warm vegetable stock
½ cup grated Parmesan cheese
8 fresh sage leaves
Extra Parmesan for serving
Instructions
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper.
Roast for 25–30 minutes until tender and lightly caramelized.
Heat the remaining olive oil and butter in a large pan.
Add onion and celery, cooking for 5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add Arborio rice and stir for 2 minutes until lightly toasted.
Pour in the white wine and cook until absorbed.
Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Continue cooking for 18–20 minutes until the rice is creamy and tender.
Stir in the roasted squash and Parmesan cheese.
Season to taste with salt and pepper.
Fry sage leaves briefly until crisp and use as a garnish.
Serve immediately with extra Parmesan.
Notes
Always use warm stock for the creamiest texture.
Stir regularly but avoid over-stirring.
Freshly grated Parmesan provides the best flavor.
Roasting the squash enhances its sweetness and depth.
