Butternut Squash Risotto
Butternut squash risotto is a creamy, comforting dish that beautifully combines the earthy sweetness of roasted butternut squash with the rich, creamy texture of Arborio rice.
This classic Italian dish is perfect for cozy evenings and festive gatherings alike, offering a warm and hearty meal that is both delicious and visually stunning.
The slow cooking process allows the flavors to meld together, creating a dish that is rich in taste and texture. The addition of Parmesan cheese adds a savory note, while fresh herbs and spices brighten the dish.
Whether you’re preparing it for a special occasion or a weeknight dinner, butternut squash risotto is sure to impress with its luxurious flavor and comforting aroma.
Ingredients
For the Risotto:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups vegetable broth (or chicken broth)
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Fresh parsley or sage, chopped (for garnish)
How to Make
Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer and roast for 25-30 minutes or until tender and caramelized, turning halfway through. Once done, remove from the oven and set aside.
Prepare the Broth:
In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process. This will help the risotto cook evenly.
Sauté the Aromatics:
In a large, heavy-bottomed pot or skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Toast the Rice:
Add the Arborio rice to the pot and stir for about 2-3 minutes, allowing the rice to toast slightly and absorb the flavors from the onions and garlic.
Deglaze with Wine:
If using, pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice. This step adds depth and acidity to the dish.
Add the Broth Gradually:
Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and al dente when done.
Incorporate the Butternut Squash:
Once the risotto is cooked to your liking, gently fold in the roasted butternut squash, grated Parmesan cheese, butter, and fresh thyme. Stir until everything is well combined and the risotto is creamy. Taste and adjust the seasoning with salt and pepper as needed.
Serve:
Spoon the butternut squash risotto into bowls, garnishing with additional Parmesan cheese and fresh parsley or sage. Serve hot and enjoy the comforting flavors!
Chef’s Note
Butternut squash risotto is versatile and can be customized to your taste. For added richness, consider stirring in a splash of heavy cream or using vegan alternatives for a plant-based option. You can also experiment with different herbs like rosemary or sage to complement the sweetness of the squash. Leftover risotto can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of broth to regain its creamy texture.
Nutritional Information (per serving, serves 4)
- Calories: 350
- Protein: 10g
- Fat: 12g
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 3g
- Sodium: 450mg (varies based on broth and added salt)
Butternut squash risotto is not just a beautiful dish; it’s also a wholesome and satisfying meal packed with nutrients. The creamy texture, sweet flavor of roasted squash, and aromatic herbs make it a delightful choice for any occasion. Enjoy this luxurious risotto and savor every creamy, comforting bite!
Thanks for visiting Vegetables Recipe