Butternut Squash Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Embrace the cozy flavors of fall with this creamy and comforting Butternut Squash Risotto. It's the perfect dish to warm your soul on a chilly evening, capturing the essence of the season in every bite. Let's dive into a delicious journey of rich flavors and satisfying textures.

Ingredients for Butternut Squash Risotto

Olive oil is the base that gently cooks the onions and garlic, infusing them with flavor. The onion adds a mild sweetness, while garlic provides a savory depth. Arborio rice is the star here — its high starch content is what makes this dish so creamy. A splash of dry white wine adds a touch of acidity and depth to balance the richness. Vegetable broth is used to cook the rice, adding flavor without overpowering the dish. Butternut squash brings a lovely sweetness and color, making it the perfect seasonal addition. Parmesan cheese and unsalted butter melt into the risotto, creating a luscious texture. Finally, a sprinkle of salt, pepper, and a dash of nutmeg enhance the overall flavor, and fresh parsley adds a pop of freshness to finish.

Tips & Tricks

  • Use warm broth: Keeping the broth warm prevents cooling down the risotto, ensuring even cooking.
  • Stirring is essential: It helps release the starch from the rice, giving the risotto its creamy texture.
  • Taste as you go: Adjust the seasoning gradually to hit the perfect balance of flavors.

Serving Suggestions

This risotto pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a special touch, top the risotto with crispy sage leaves or a drizzle of good-quality balsamic reduction. A glass of the same dry white wine used in cooking will complement the meal perfectly.

Frequently Asked Questions

Can I use another type of rice?
It's best to stick with Arborio or another short-grain rice like Carnaroli for the best texture.
What if I don't have white wine?
You can substitute with more broth and a splash of lemon juice for acidity.
Can I make this ahead of time?
Risotto is best served fresh but can be reheated gently on the stove with a bit of extra broth to loosen it up.

Butternut Squash Risotto Recipe Walkthrough

Start by heating up your pan with olive oil over medium heat. Toss in your onion and garlic, and let them sauté. You'll know they're ready when the onion turns translucent, which should take about five minutes. Now, stir in the Arborio rice until each grain is well-coated with the oil; this will take around two minutes. Your kitchen will start to smell amazing as the rice toasts lightly.

Next, pour in the white wine. Allow it to simmer, stirring frequently, until most of it has been absorbed by the rice. This deglazing step pulls up any flavorful bits stuck to the pan. Now, it’s time to start adding the warm vegetable broth one ladle at a time. Stir constantly, and be patient; wait for each ladle to be absorbed before adding more. This gradual addition is key to achieving that creamy risotto texture.

Once you've been stirring for about 10 minutes, add the butternut squash cubes. Keep on adding the broth and stirring for another 15 minutes, or until the rice is creamy and tender and the squash has softened. The squash will cook down and almost melt into the risotto, giving it a lovely golden hue.

When the rice and squash are perfectly cooked, stir in the Parmesan cheese, butter, salt, pepper, and nutmeg. Mix everything well until the cheese and butter are fully melted and incorporated into the creamy rice. Remove the pan from the heat and let the risotto sit for about five minutes. Before serving, garnish with fresh parsley for an added touch of color and flavor.

Why You'll Love This Recipe

  • Smooth and creamy texture that's pure comfort in a bowl.
  • Subtle sweetness from the butternut squash, balanced with a hint of nutmeg.
  • Perfect way to use up seasonal produce.
  • Elegant enough for a dinner party, yet simple for a weeknight meal.

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

Step-by-step 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.

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