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Butternut Squash Risotto

Butternut Squash Risotto
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Butternut Squash Risotto is a creamy, comforting dish that perfectly embodies the flavors of fall. Featuring tender roasted butternut squash and rich Arborio rice slowly cooked to a velvety texture, this recipe is both elegant and approachable. Ideal for cozy weekday dinners or special autumn gatherings, it blends simple ingredients into a luxurious meal that warms the soul.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups Arborio rice
  • 1 medium butternut squash, peeled, deseeded, and cut into small cubes
  • 4 cups vegetable or chicken broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter or olive oil
  • 1–2 teaspoons fresh thyme or sage, chopped

Instructions

  1. Prepare Your Squash: Peel, deseed, and cut the butternut squash into small cubes. Roast the cubes in the oven with a drizzle of olive oil until tender and caramelized, about 25-30 minutes at 400°F (200°C). Roasting concentrates the sweetness and softens the squash perfectly for blending into the risotto.
  2. Sauté Aromatics: In a large skillet or saucepan, heat butter or olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant—about 3-5 minutes. This step creates a flavorful base to build on.
  3. Toast the Rice: Add the Arborio rice to the pan with the aromatics and stir continuously for 2-3 minutes until the grains look slightly translucent around the edges. Toasting the rice helps it absorb liquid gradually, contributing to a creamy texture.
  4. Deglaze with Wine (Optional): Pour in a splash of dry white wine and stir until it’s mostly absorbed by the rice. This adds brightness and complexity to the dish.
  5. Gradually Add Broth: Begin adding hot broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This slow cooking releases starch from the rice, creating the luscious creaminess that defines risotto.
  6. Incorporate the Butternut Squash: When the rice is nearly cooked through and creamy, gently stir in the roasted butternut squash cubes. Let the squash warm through and blend its natural sweetness with the rice.
  7. Finish with Cheese and Herbs: Remove the pan from heat and stir in grated Parmesan, a pat of butter, and fresh herbs like thyme or sage. This enhances flavor, adds richness, and gives a soft, velvety finish.

Notes

  • Use Warm Broth: Keeping your broth warm speeds up absorption and keeps cooking even.
  • Stir Often: Frequent stirring helps the rice release starch, ensuring the risotto becomes creamy instead of sticky.
  • Don’t Rush Liquid Addition: Adding broth slowly is key for perfect texture—patience pays off!
  • Customize Cheese: Try mixing Parmesan with Pecorino Romano for sharper taste.
  • Roast Squash Well: Caramelized edges on the squash add extra dimension to the dish.

Nutrition

Keywords: butternut squash risotto, fall recipe, creamy risotto, autumn dish, vegetarian, comfort food, easy dinner

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