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Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe
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★★★★★

5.2 from 14 reviews

A creamy and comforting Butternut Squash Risotto featuring roasted squash, creamy Parmesan, and tender arborio rice, perfect as a hearty vegetarian main or side dish.

Ingredients

Scale

Vegetables

  • 1 small butternut squash, cubed
  • 1 onion, diced

Grains and Broth

  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth, warmed

Dairy and Fats

  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter

Seasonings

  • Salt and pepper to taste

Instructions

  1. Sauté the Onion: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
  2. Toast the Rice: Add the arborio rice to the pan with the sautéed onions and stir to coat the grains in oil. Toast the rice for about 2 minutes, stirring constantly to prevent burning, until the edges become slightly translucent.
  3. Gradually Add Broth: Begin adding the warmed vegetable broth one ladleful at a time to the rice. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
  4. Roast the Butternut Squash: While the risotto cooks, preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with a little olive oil, salt, and pepper, then roast for 20-25 minutes until tender and lightly caramelized.
  5. Combine and Finish: Once the rice is cooked, gently fold in the roasted butternut squash, grated Parmesan cheese, and butter. Stir well to combine and melt the cheese and butter into a creamy texture. Adjust salt and pepper to taste.
  6. Serve: Serve the risotto immediately, garnished with extra Parmesan cheese if desired. Enjoy warm for the best flavor and texture.

Notes

  • Use warm broth to ensure even cooking and a creamy risotto texture.
  • Roasting the squash enhances its natural sweetness, adding depth to the dish.
  • Stirring constantly helps release the rice’s starch for creaminess.
  • For a vegan version, substitute the butter and Parmesan with plant-based alternatives.
  • Serve immediately as risotto can thicken upon standing.

Nutrition

Keywords: Butternut Squash Risotto, vegetarian risotto, creamy risotto, roasted butternut squash, Italian comfort food

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