Butternut Squash Risotto Recipe
There’s something irresistibly cozy about a creamy bowl of butternut squash risotto. It’s the perfect dish for fall, bringing warmth, flavor, and a touch of elegance to your dinner table. This recipe will guide you through making a rich, velvety risotto that’s bursting with the nutty sweetness of butternut squash.
Ingredients You’ll Need
Gather these simple yet flavorful ingredients to get started:
- 1 small butternut squash, peeled, deseeded, and diced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white (optional, replace with more broth if not using)
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional garnish: chopped parsley or crispy sage leaves
Pro Tip: Warming your broth ensures even cooking of the risotto and helps maintain the creamy texture.
Step-by-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Pro Tip: Reserve a few roasted squash cubes for garnish to make your dish look restaurant-worthy.
2. Sauté the Aromatics
In a large pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
3. Toast the Rice
Add the Arborio rice to the pan, stirring continuously for 2 minutes. This step coats the rice in oil and helps it absorb liquid evenly.
4. Deglaze the Pan
Pour in the white and let it simmer until almost fully evaporated. This step adds a depth of flavor to your risotto.
5. Cook the Risotto
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for 20-25 minutes until the rice is al dente and creamy.
Pro Tip: Frequent stirring releases starch from the rice, creating the risotto’s signature creaminess.
6. Blend in the Squash
Mash or purée half of the roasted butternut squash and stir it into the risotto. Fold in the remaining squash cubes for texture.
7. Finish with Butter and Cheese
Remove the pan from heat and stir in the butter and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Serving Suggestions
Spoon the risotto into bowls and top with reserved squash cubes, a sprinkle of Parmesan, and optional garnishes like chopped parsley or crispy sage leaves. Pair it with a crisp green salad and a glass of white for a complete meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth and warm gently on the stove, stirring to restore the creamy consistency.
Pro Tip: Risotto is best enjoyed fresh, but reheating with a bit of broth can bring it back to life!
This butternut squash risotto is a crowd-pleaser that’s both comforting and sophisticated. Perfect for a cozy family dinner or a holiday gathering, it’s sure to become a favorite in your recipe collection!
