This creamy butternut squash risotto is like a warm hug in a bowl. With sweet squash and rich parmesan, it’s comforting and delicious—perfect for a cozy night in!
I love how easy it is to stir this dish while sipping a warm drink. Plus, it makes my kitchen smell amazing! You just can’t go wrong with a bowl of risotto to brighten your day.
Key Ingredients & Substitutions
Butternut Squash: This ingredient adds a natural sweetness and creamy texture. If butternut squash is unavailable, you can use pumpkins or acorn squash as good substitutes in this recipe.
Arborio Rice: Arborio rice is the key to risotto’s creamy consistency due to its high starch content. If you can’t find it, Carnaroli or Vialone Nano rice works well too. In a pinch, you could use short-grain rice, but expect a different texture.
Broth: Using low-sodium broth allows for better control over the seasoning. Feel free to substitute veggie broth for a vegetarian option, or use chicken broth for a non-vegetarian version.
Parmesan Cheese: Parmesan adds a salty, nutty flavor. Grana Padano or Pecorino Romano can be good substitutes for a slightly different taste. For a vegan option, use nutritional yeast.
How Do I Cook the Perfect Risotto?
Cooking risotto can seem tricky, but it’s all about patience and stirring! Here’s how to get it just right:
- Start with medium heat. This ensures the onions soften without browning, creating a soft base for flavor.
- Toast the rice! This step enhances the nutty flavor. Stirring it in oil helps each grain to coat, making it creamy later.
- Adding broth gradually is key. Always wait for the liquid to mostly absorb before adding more; this helps rice release starch for that creamy texture.
- Keep stirring gently through the cooking process. This movement helps release the starches, giving risotto its signature creaminess.
- Finally, when folding in the cheese and butter, turn off the heat first! This allows the ingredients to melt smoothly without getting overly hot.
With these tips and tweaks, you’ll be on your way to making a delicious butternut squash risotto that warms your heart and tummy! Enjoy your cooking!
Butternut Squash Risotto
Ingredients:
- 1 small butternut squash (about 1.5 pounds), peeled, seeded, and diced into 1/2-inch cubes
- 4 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves, chopped, for garnish
Time Estimate:
This butternut squash risotto takes about 15 minutes of prep time and 30-35 minutes of cooking time. You’ll be enjoying a warm, creamy dish in no time!
Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the seasoned squash on a baking sheet and roast for 20-25 minutes until it’s tender and has a lovely golden color. Once done, set it aside.
2. Prepare the Broth:
In a medium saucepan, warm the broth over low heat so it stays hot but doesn’t boil. This will help the risotto cook evenly.
3. Sauté Onions and Garlic:
In a large heavy-bottomed skillet or pot, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until you can smell the delicious aroma.
4. Toast the Rice:
Add the Arborio rice to the pan with the onion and garlic. Stir well to coat each grain of rice with oil. Toast the rice for 1-2 minutes until the edges become slightly translucent. This step adds extra flavor!
5. Incorporate Wine (Optional):
If you’re using white wine, pour it in now. Stir continuously until most of the wine is absorbed, which will take only a few minutes. This will enhance the richness of your risotto.
6. Add Broth Gradually:
Start adding the hot broth to the rice, one ladle at a time. Stir frequently, and wait until most of the liquid is absorbed before adding the next ladle. This process releases the rice’s starch and makes the risotto creamy. Continue for about 18-20 minutes until the rice is al dente and creamy.
7. Mix in Butter and Cheese:
Once the risotto is ready, gently fold in the roasted butternut squash, butter, and grated Parmesan cheese. Stir until everything is well combined, the cheese is melted, and the risotto is luxuriously creamy.
8. Season and Serve:
Adjust the seasoning with salt and freshly ground black pepper to taste. Serve your warm butternut squash risotto garnished with chopped sage leaves and extra Parmesan if desired.
This dish is a delightful combination of sweet and savory flavors, giving you a tasty, cozy meal. Enjoy every creamy spoonful!
Can I Use Frozen Butternut Squash?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it first; just toss it directly into the oven with the other ingredients. You may need to increase the roasting time slightly to ensure it’s tender and caramelized.
Can I Substitute Arborio Rice?
Yes, you can substitute Arborio rice with Carnaroli or Vialone Nano for similar results. If you must use regular short-grain rice, keep in mind that the texture may differ, so the risotto might not be as creamy.
How Do I Store Leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help restore the creamy texture, and warm it gently on the stove or microwave, stirring occasionally.
What Can I Use Instead of White Wine?
If you prefer not to use wine, you can replace it with more broth or a splash of apple cider vinegar or lemon juice to add acidity. Just make sure to adjust the amount of salt accordingly since both options can influence the flavor balance.
