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Butternut Squash Risotto

Butternut Squash Risotto
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Butternut Squash Risotto is a creamy and comforting Italian-inspired fall dish that combines sweet roasted butternut squash with velvety Arborio rice. This luscious risotto delivers a perfect balance of flavors and textures, offering warmth and indulgence in every bite. Easy to prepare and highly customizable, it’s ideal for cozy family dinners or elegant dinner parties.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 ½ cups Arborio rice
  • 4 to 5 cups vegetable or chicken broth, warmed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh herbs (such as sage or thyme), chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes or until tender and caramelized, turning once halfway through.
  2. Sauté Aromatics: In a large, heavy-bottomed pan or skillet, heat butter and remaining olive oil over medium heat. Add minced shallots and garlic, cooking gently until translucent and fragrant, about 3-4 minutes.
  3. Toast the Rice: Add Arborio rice to the pan and stir continuously for 2-3 minutes until the grains are lightly toasted and well-coated with butter and oil. This enhances flavor and texture.
  4. Deglaze with Wine: Pour in the white wine and cook, stirring occasionally, until most of the liquid has evaporated. This step adds acidity and depth of flavor.
  5. Gradually Add Broth: Begin adding the warm broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 20 minutes until the rice is tender and creamy but still has a slight bite.
  6. Incorporate Roasted Squash and Finish: Gently fold in the roasted butternut squash, freshly grated Parmesan, and chopped herbs. Season with salt and pepper to taste. Remove from heat and let the risotto rest for a few minutes to meld the flavors.

Notes

  • Use warm broth to maintain consistent cooking temperature and achieve creamy risotto.
  • Stir frequently but avoid constant stirring to prevent breaking the rice grains.
  • Choose Arborio rice or similar short-grain rice for best creaminess; avoid long-grain varieties.
  • Taste and adjust seasoning throughout cooking to balance sweetness and saltiness.
  • Slowly add broth and be patient to allow the risotto to develop its signature texture.
  • To make vegan, substitute dairy butter and Parmesan with plant-based margarine and nutritional yeast or vegan cheese alternatives.
  • Try topping with toasted pine nuts or walnuts for a crunchy texture contrast.

Nutrition

Keywords: Butternut Squash Risotto, Fall Recipes, Creamy Risotto, Italian Cuisine, Gluten-Free, Vegetarian, Comfort Food

Find it online: https://sophiemelody.com/butternut-squash-risotto/