Butternut Squash Risotto
This creamy and comforting risotto is both indulgent and delicious. The sweetness of the butternut squash pairs perfectly with the creamy Arborio rice, creating a dish that's both satisfying and romantic.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine
4 cups vegetable broth, kept warm
2 cups butternut squash, peeled and cubed
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
Salt and pepper to taste
2 tbsp fresh parsley, chopped
1/2 tsp nutmeg
Instructions
1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Stir in the Arborio rice, ensuring each grain is coated with oil, and cook for 2 minutes until the rice is slightly toasted.
3. Pour in the white wine and allow it to simmer, stirring frequently, until it is mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next.
5. After about 10 minutes, add the butternut squash cubes to the rice mixture. Continue adding broth and stirring for another 15 minutes, or until the rice is creamy and tender and the squash is cooked.
6. Stir in the Parmesan cheese, butter, salt, pepper, and nutmeg. Mix well until the cheese and butter have melted into the risotto.
7. Remove from heat and let the risotto sit for 5 minutes. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a pan over low heat, adding a splash of broth or water to restore creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
