Description
Make a creamy, comforting Butternut Squash Risotto perfect for a cozy fall dinner. This recipe brings warmth to your table with simple steps for that perfect texture.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 5 cups warm vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Roast the diced butternut squash until tender. Set aside.
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion until soft, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the Arborio rice to the pot. Toast the rice, stirring constantly, for 2 minutes until the edges look translucent.
- Pour in the white wine. Stir until the wine is completely absorbed.
- Add one ladleful of warm broth to the rice. Stir continuously until the liquid is absorbed before adding the next ladleful.
- Continue adding broth, one ladleful at a time, stirring constantly. This constant stirring releases the starch, creating creaminess. This process takes about 20-25 minutes.
- When the rice is creamy and al dente (cooked through but still firm to the bite), remove the pot from the heat.
- Stir in the roasted butternut squash, Parmesan cheese, and butter until smooth and creamy.
- Season with salt and pepper to your liking. Serve immediately.
Notes
- Keep your broth warm in a separate saucepan; adding cold broth cools the rice and slows the process.
- Stirring constantly is the secret to creamy risotto; do not rush this step.
- If you prefer a smoother texture, mash about half of the roasted squash before stirring it in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 450
- Sugar: Approx. 8g
- Sodium: Approx. 500mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 7g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 68g
- Fiber: Approx. 7g
- Protein: Approx. 16g
- Cholesterol: Approx. 25mg