Description
Warm up your fall evenings with creamy Butternut Squash Risotto, a comforting and flavorful dish that combines roasted butternut squash with silky arborio rice, infused with savory broth, white wine, aromatic herbs, and Parmesan cheese. Perfect for cozy dinners or entertaining, this risotto captures the essence of autumn in every bite.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2 to 3 lbs), peeled and diced
- 1 ½ cups arborio rice
- 4 to 5 cups vegetable or chicken broth, kept warm
- 1 medium onion, finely chopped
- 2 to 3 cloves garlic, minced
- ½ cup dry white wine (such as Pinot Grigio or Chardonnay)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon fresh thyme or sage, chopped
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized cubes. Toss the cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, enhancing the natural sweetness and flavor.
- Prepare the Aromatics: While the squash roasts, finely chop the onion and mince the garlic. In a large pan, melt butter with olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Toast the Arborio Rice: Add the arborio rice to the pan with the aromatics. Stir continuously for 2-3 minutes until the rice is lightly translucent around the edges. This toasting step helps the grains evenly absorb flavors during cooking.
- Deglaze with White Wine: Pour in the white wine and stir until it is mostly absorbed by the rice, lifting any browned bits from the pan and adding brightness to the risotto.
- Add Warm Broth Gradually: Begin adding the warm broth one ladle at a time. Stir frequently and wait for each addition to be absorbed before adding more. Continue this slow process for about 18-20 minutes until the rice is tender but still slightly firm at the center, releasing its starch for creamy texture.
- Stir in Roasted Butternut Squash and Cheese: Gently fold the roasted butternut squash into the cooked rice to maintain texture. Remove the pan from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste. For extra creaminess, finish with a small pat of butter if desired.
Notes
- Keep the broth warm during cooking to maintain an even temperature and ensure smooth cooking.
- Stir the risotto gently and frequently to release starch without breaking the rice grains.
- Use arborio rice for the best creamy consistency; other rice varieties won’t achieve the same texture.
- Be patient with slow broth additions to develop signature risotto creaminess.
- If the risotto becomes too thick, loosen it by stirring in a bit more warm broth or cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg