Description
A creamy and comforting Butternut Squash Risotto that blends tender roasted squash puree with rich arborio rice cooked slowly in vegetable broth, finished with parmesan cheese and a touch of nutmeg. This vegetarian stovetop dish is perfect for a cozy dinner or special occasion.
Ingredients
Scale
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 cloves garlic (peeled)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
Instructions
- Cook the squash: In a large pot, combine butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil over high heat, then reduce heat to medium and simmer for about 20 minutes, or until the squash is fork tender.
- Prepare broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for the risotto.
- Sauté aromatics: In a large skillet over medium heat, melt unsalted butter. Add diced onion and sauté for 3-5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Toast rice: Add the arborio rice to the skillet with the onions and garlic, stirring constantly, to toast lightly for 2-3 minutes. This helps release the rice’s starch for a creamy texture.
- Add broth gradually: Begin adding the hot vegetable broth to the rice one cup at a time, stirring continuously. Wait until each cup of broth is fully absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
- Incorporate cheese: Stir grated parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree squash: Once the squash is tender, add nutmeg, salt, and pepper to the squash mixture. Pour it into a blender or food processor and puree until smooth.
- Combine and simmer: Stir the pureed butternut squash into the risotto. Reduce heat to low and simmer gently for 5-10 minutes, allowing the flavors to meld and the puree to be absorbed.
- Serve: Remove from heat and serve the risotto immediately for the best creamy texture and flavor.
Notes
- Use fresh vegetable broth for the best flavor, but low-sodium broth can be used to control saltiness.
- Stirring continuously while adding broth helps release starch from the rice, resulting in a creamy risotto.
- Feel free to substitute parmesan with a vegetarian hard cheese if desired.
- This risotto is best enjoyed fresh but can be gently reheated with additional broth or milk.
- To make this dish vegan, substitute butter with olive oil and use a dairy-free cheese alternative or omit cheese.
