Description
This creamy butternut squash risotto combines tender Arborio rice with roasted or steamed butternut squash, Parmesan cheese, and warm herbs for a comforting autumnal dish. Perfect for cozy dinners or holiday side dishes, it’s rich, flavorful, and ready in just 40 minutes.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 2 cups butternut squash, peeled and cubed
- 4 cups vegetable broth, kept warm
- 1 small onion, chopped
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 tablespoon butter (optional)
- Salt and pepper to taste
Garnish
- Fresh thyme or sage (optional)
Instructions
- Prepare the squash: Roast or steam the butternut squash until tender, about 15–20 minutes. Mash half of the cooked squash and leave the rest in cubes for texture.
- Sauté the onion: Heat olive oil in a pan over medium heat and cook the chopped onion until it becomes soft and translucent.
- Toast the rice: Add the Arborio rice to the pan and stir for 1–2 minutes to lightly toast and coat with oil.
- Add broth gradually: Pour in the warm vegetable broth one ladle at a time, stirring frequently and allowing the rice to fully absorb the liquid before adding more.
- Incorporate squash: After about 15 minutes of cooking, stir in the mashed and cubed butternut squash for creaminess and sweetness.
- Continue cooking risotto: Keep adding broth ladle by ladle, stirring often, until the rice is soft, creamy, and cooked through.
- Finish with cheese and seasoning: Stir in grated Parmesan cheese, butter (if using), and season with salt and pepper to taste.
- Serve and garnish: Serve the risotto hot, garnished with fresh thyme or sage if desired.
Notes
- Roasting the squash enhances its sweetness and adds depth of flavor.
- Use warm broth to maintain consistent cooking temperature and prevent the rice from becoming gummy.
- Stir the risotto often to encourage the release of starches for a creamy texture.
- Add broth gradually, waiting for each ladle to absorb before adding more to ensure perfect cooking.
- Finishing with butter or a drizzle of olive oil enriches the risotto’s texture and flavor.
