Roasted Butternut Squash Risotto

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.

	this recipe	typical
liquid	455%	453%
fat	35%	15%
protein add	26%	22%
vegetables and beans	327%	38%
aromatics	56%	6%
salt	2%	0%

Where it stands out

• #5 of 89 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

41 g	3 tablespoons olive oil, divided
150 g	1 small yellow onion, chopped
6 g	2 cloves garlic, pressed or minced
907 g	4 cups (32 ounces) vegetable broth, divided
237 g	1 cup water
278 g	1 1/2 cups brown arborio/short-grain brown rice
907 g	1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes
71 g	1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)
118 g	1/2 cup dry white wine, optional
43 g	3 tablespoons unsalted butter, diced
6 g	1 teaspoon salt, more to taste
	Freshly ground black pepper, to taste
	Pinch red pepper flakes, to taste
14 g	1 tablespoon extra-virgin olive oil
18 g	16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)

Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Fantastic recipe! I made to go with seared scallops for dinner celebrating Christmas. Loved that it could be made ahead. I prepped everything in advance to make it easier. I also roasted the squash earlier, then pureed it to add to the risotto. Since it ha” — a cook, 5.0★

“Oh, my word - this recipe is truly delicious! The nuttiness and texture of the brown rice are amazing, and that it is cooked in the oven makes it so convenient. We did not manage to use the sage, but it did not matter, it was so tasty without it. Honestly, t” — a cook, 5.0★