Description
This creamy Butternut Squash Risotto is a comforting Italian classic perfect for fall. Featuring tender cubes of butternut squash stirred into creamy Arborio rice cooked slowly in warm vegetable broth, enriched with white wine, butter, and Parmesan cheese. It’s a satisfying, flavorful main course that balances sweet squash with savory cheese and herbs, making it an ideal vegetarian dish for cozy dinners.
Ingredients
Scale
Squash and Broth
- 1 small butternut squash (about 2 cups cubed)
- 4 cups vegetable broth
Risotto Base
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
Fats and Seasonings
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh sage leaves (optional, finely chopped for garnish)
Instructions
- Prepare the Squash: Peel, seed, and cut the butternut squash into small cubes, setting them aside for later use in the risotto.
- Heat the Broth: In a large saucepan, warm the vegetable broth over low heat, keeping it hot throughout the cooking process to ensure even cooking of the risotto.
- Sauté Aromatics: In a heavy-bottomed pot or deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pot, stirring well to coat each grain with the oil and butter. Cook for about 2 minutes until the edges of the grains become slightly translucent, which helps build flavor and texture.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the liquid mostly evaporates, infusing the rice with subtle acidity and depth.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process releases the rice’s starch, creating the creamy risotto texture. After about 10 minutes, incorporate the cubed butternut squash into the pot.
- Continue Cooking Risotto: Keep adding broth and stirring until the rice is tender yet still has a slight bite (al dente), about 18-20 minutes total cooking time, ensuring the squash becomes tender and melds with the rice.
- Finish with Butter and Cheese: Stir in the remaining butter and the grated Parmesan cheese until both melt and combine smoothly into the risotto, enriching its flavor and creaminess.
- Season and Garnish: Taste and season with salt and fresh black pepper. Optionally, sprinkle chopped fresh sage leaves on top before serving for an aromatic, herbaceous finish.
Notes
- For a richer flavor, roast the butternut squash cubes beforehand with olive oil and sage until tender and caramelized before adding to the risotto.
- Use homemade vegetable or chicken broth for the best depth of flavor.
- To make this dish vegan, substitute butter with olive oil or vegan margarine, and replace Parmesan cheese with a plant-based alternative or nutritional yeast.
- Leftovers reheat well; add a splash of broth or water to loosen the texture when warming.
