Butternut Squash Risotto

Butternut Squash Risotto is a creamy, comforting dish that highlights the natural sweetness of butternut squash, combined with the rich, silky texture of risotto. This cozy, vibrant dish is perfect for autumn and winter, making it a great choice for holiday dinners or weeknight meals.

Why You’ll Love This Recipe:

Butternut Squash Risotto combines the comforting texture of creamy rice with the seasonal flavor of roasted squash. The dish is hearty yet elegant, making it suitable for casual dinners or special occasions.

Key Ingredients:

• Arborio Rice: The short-grain rice essential for making creamy risotto.
• Butternut Squash: Roasted or pureed for a sweet, earthy flavor.
• White Wine: Adds acidity and depth to the dish.
• Vegetable or Chicken Broth: Used to cook the rice and provide flavor.
• Parmesan Cheese: Adds creaminess and a savory note.
• Butter & Olive Oil: For sautéing onions and finishing the risotto with richness.

How to Make Butternut Squash Risotto:

1. Roast the Butternut Squash: Cube the squash, drizzle with olive oil, and roast until tender and caramelized.
2. Cook the Risotto Base: Sauté onions in butter and olive oil, then add Arborio rice, stirring until it’s lightly toasted. Deglaze with white wine.
3. Add Broth Gradually: Slowly ladle in warm broth, stirring continuously until the rice absorbs the liquid and becomes creamy.
4. Incorporate the Squash: Once the rice is al dente, stir in the roasted butternut squash and finish with Parmesan and a touch of butter.

Tips & Tricks:

• Use Warm Broth: Always add warm broth to maintain the cooking temperature of the rice.
• Stir Constantly: This helps release the starches from the rice, making the risotto creamy.
• Make it Vegan: Substitute vegetable broth for chicken broth and nutritional yeast for Parmesan.

Serving Suggestions:

Pair the risotto with a fresh green salad and a crisp white wine like Sauvignon Blanc. It also works beautifully as a side for roasted chicken or pork.

Frequently Asked Questions:

• Can I make risotto in advance? It’s best enjoyed fresh, but you can reheat it gently with extra broth to restore its creamy texture.
• Can I freeze butternut squash risotto? While risotto is best served fresh, leftovers can be frozen, though the texture may slightly change.

Butternut Squash Risotto is a flavorful, warming dish that’s perfect for fall and winter. Its balance of sweetness from the squash and creaminess from the rice makes it a dish that’s sure to impress! Try it and share your experience!

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Butternut Squash Risotto Recipe

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 4 servings

Calories 400 kcal

Ingredients

  

• 1 small butternut squash peeled and cubed
• 1 1/2 cups Arborio rice
• 1 small onion finely chopped
• 2 garlic cloves minced
• 4 cups vegetable or chicken broth warmed
• 1/2 cup white wine optional
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish, optional

Instructions

 

Roast the butternut squash:

• Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden brown. Set aside.

Cook the risotto:

• In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice becomes slightly translucent around the edges.

Add the liquids:

• Pour in the white wine (if using) and cook, stirring, until the liquid is absorbed. Begin adding the warmed broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes, until the rice is creamy and tender.

Finish the risotto:

• Stir in the roasted butternut squash, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste.

Serve:

• Garnish with fresh parsley and serve hot.

Notes

This Butternut Squash Risotto is a creamy, comforting dish that combines the natural sweetness of roasted squash with the rich, creamy texture of Arborio rice!