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Butternut Squash Risotto

Butternut Squash Risotto
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This Butternut Squash Risotto is a creamy and comforting dish combining roasted butternut squash with tender Arborio rice cooked slowly in vegetable broth and white wine. Enhanced with classic aromatics, Parmesan cheese, and fresh herbs, it offers a warm and velvety meal perfect for cozy dinners throughout the year, suitable for vegetarians and easily adaptable to vegan preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups butternut squash, peeled and cubed
  • 4 cups vegetable broth, warmed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme or sage, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Variations and Garnishes

  • 1 cup sautéed wild mushrooms (for mushroom medley)
  • Vegan margarine and nutritional yeast (for vegan version)
  • Pinch of nutmeg or smoked paprika (for spice kick)
  • Toasted pumpkin seeds or walnuts (for crunch factor)
  • 1/2 cup crispy pancetta or cooked chicken (for protein boost)
  • Fresh parsley or sage, finely chopped (for garnish)
  • Drizzle of high-quality olive oil (for serving)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Roast in the oven at 400°F (200°C) for 25-30 minutes until tender and caramelized or sauté in a pan with a bit of oil until soft. This enhances the natural sweetness.
  2. Sauté Aromatics: In a large pan, melt the butter over medium heat. Add finely chopped onion and minced garlic, cooking gently until translucent and fragrant to build the flavorful base.
  3. Toast the Rice: Add Arborio rice to the pan, stirring to coat each grain in butter. Toast for 1-2 minutes without browning to help the rice release starch slowly for creamy texture.
  4. Deglaze with White Wine: Pour in the white wine or a splash of vegetable broth if not using wine. Stir until the liquid is mostly absorbed to add subtle acidity and balance the sweetness.
  5. Gradually Add Broth: Warm the vegetable broth and add it one ladle at a time to the rice. Stir frequently and allow each addition to absorb before adding more. Continue this slow process for about 18-20 minutes until rice is tender and creamy.
  6. Stir in Roasted Squash and Cheese: Gently fold the roasted butternut squash and freshly grated Parmesan cheese into the risotto. Season with salt, pepper, and fresh herbs like thyme or sage to finish with bright flavor.

Notes

  • Warm the broth before adding it to maintain steady cooking temperature.
  • Stir the risotto often to prevent sticking and encourage a creamy consistency.
  • Cook patiently to ensure the rice is perfectly tender but not mushy.
  • Use fresh Parmesan cheese for the best flavor and creaminess.
  • Adjust seasoning with salt and pepper at the end to avoid over-salting.

Nutrition

Keywords: Butternut Squash Risotto, creamy risotto, vegetarian risotto, fall recipe, comfort food, Arborio rice, roasted butternut squash

Find it online: https://eazyum.com/butternut-squash-risotto/