Butternut Squash Risotto

It’s funny how some dishes just become instant family favorites. This Butternut Squash Risotto is definitely one of those in our house. From the moment the creamy, vibrant orange risotto hits the table, everyone’s faces light up. The sweet, nutty flavor of the butternut squash, combined with the comforting creaminess of perfectly cooked risotto rice, is simply irresistible. Even my picky eaters, who usually turn their noses up at anything remotely “vegetable-ish,” devour this bowl with gusto. It’s become a staple autumn meal, bringing warmth and cozy vibes to our dinner table, and I’m so excited to share this recipe with you so you can experience the same joy in your own home. It’s surprisingly easy to make, yet feels incredibly special and comforting, perfect for a weeknight treat or a sophisticated dinner party appetizer. Get ready to fall in love with this seasonal delight!

Ingredients

• Butternut Squash: 1 medium-sized squash, peeled, seeded, and cubed. The star of the dish, providing sweetness, creaminess, and vibrant color. Choose a firm squash for best results.
• Arborio Rice: 1 ½ cups. Essential for risotto, this short-grain rice is high in starch, releasing it during cooking to create the signature creamy texture. Do not substitute with other types of rice.
• Vegetable Broth: 6-8 cups, hot. The liquid base of the risotto, adding flavor and moisture. Use low-sodium broth to control salt levels and keep it hot to maintain cooking temperature.
• Yellow Onion: 1 medium, finely chopped. Aromatic base for the risotto, adding savory depth and flavor. Dice finely for even cooking.
• Garlic: 2-3 cloves, minced. Enhances the savory notes and adds a pungent aroma. Freshly minced garlic is recommended for the best flavor.
• Dry White Wine: ½ cup. Adds acidity and complexity to the risotto. Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. Can be omitted and substituted with more broth if preferred.
• Parmesan Cheese: ½ cup, grated, plus extra for serving. Adds saltiness, umami, and richness, contributing to the creamy texture and flavor. Use freshly grated Parmesan for the best melt and taste.
• Butter: 4 tablespoons, unsalted. Adds richness, flavor, and helps create a luscious, creamy texture. Unsalted butter allows for better control of the overall saltiness.
• Olive Oil: 2 tablespoons, extra virgin. Used for sautéing the onion and garlic, adding a fruity base note and preventing sticking. Extra virgin olive oil provides the best flavor.
• Fresh Sage Leaves: 6-8 leaves, finely chopped (or 1 teaspoon dried sage). Earthy and aromatic herb that complements butternut squash beautifully. Fresh sage is preferred, but dried can be used in a pinch.
• Fresh Thyme Leaves: 1 tablespoon, chopped (or ½ teaspoon dried thyme). Adds a subtle, lemony, and earthy flavor that enhances the overall dish. Fresh thyme is ideal, but dried works as well.
• Salt: To taste. Essential for seasoning and balancing flavors. Start with a moderate amount and adjust as needed throughout the cooking process.
• Black Pepper: Freshly ground, to taste. Adds a subtle spice and enhances the overall flavors. Freshly ground pepper provides the best aroma and taste.
• Optional Garnish: Toasted pumpkin seeds, chopped parsley, extra grated Parmesan, drizzle of balsamic glaze. Adds visual appeal, texture, and extra flavor dimensions when serving.

Instructions

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Roasting the squash intensifies its sweetness and adds a depth of flavor that is crucial for a truly delicious risotto. Once roasted, set aside about half of the squash cubes for garnishing later and roughly mash the remaining roasted squash with a fork. This mashed squash will melt into the risotto, creating its signature creamy texture and vibrant color.
2. Heat the Broth: In a saucepan, heat the vegetable broth over low heat and keep it simmering gently throughout the risotto cooking process. Warm broth is essential for maintaining the cooking temperature of the risotto, which is crucial for proper rice starch release and creamy texture. Keeping it hot ensures that adding broth doesn’t cool down the risotto and interrupt the cooking process.
3. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning and ensure even cooking. Softening the onions properly is key to building a flavorful base for the risotto.
4. Add Garlic and Herbs: Add the minced garlic, chopped sage, and chopped thyme to the pot with the softened onions. Sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic and herbs in butter and olive oil releases their aromatic oils, infusing the base of the risotto with rich flavor.
5. Toast the Rice: Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. The rice should become translucent around the edges and slightly warm to the touch. Toasting the rice is a critical step in risotto making. It warms the grains, opens them up, and allows them to absorb liquid more effectively, resulting in a creamier risotto. It also adds a subtle nutty flavor.
6. Deglaze with White Wine: Pour in the dry white wine and stir continuously until it is fully absorbed by the rice, about 1-2 minutes. The wine adds acidity and depth of flavor to the risotto. Allowing it to fully absorb into the rice before adding broth ensures that the alcohol evaporates and only the flavor remains.
7. Add Broth Gradually: Begin adding the hot vegetable broth, one ladleful at a time (about ½ cup), to the rice. Stir constantly after each addition until the broth is almost completely absorbed before adding the next ladleful. This constant stirring and gradual addition of broth are crucial for developing the creamy texture of risotto. As you stir, you are agitating the rice grains, causing them to release starch, which thickens the liquid and creates the signature creamy consistency. Continue this process for about 20-25 minutes, or until the rice is creamy but still slightly al dente – meaning it should have a slight bite in the center.
8. Stir in Butternut Squash and Parmesan: Once the rice is cooked to al dente perfection, stir in the mashed roasted butternut squash and half of the grated Parmesan cheese. Stir vigorously to incorporate the squash and cheese evenly into the risotto. The heat of the risotto will melt the cheese, further enhancing the creaminess and flavor.
9. Finish with Butter and Seasoning: Remove the pot from the heat and stir in the remaining 2 tablespoons of butter. This final addition of butter, known as “mantecare” in Italian, is essential for achieving a rich, glossy, and incredibly creamy risotto. Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed to ensure the flavors are well-balanced and vibrant.
10. Serve Immediately: Risotto is best served immediately while it is still warm, creamy, and slightly loose. Spoon the butternut squash risotto into bowls. Garnish with the reserved roasted butternut squash cubes, remaining grated Parmesan cheese, and optional toppings like toasted pumpkin seeds, chopped parsley, or a drizzle of balsamic glaze. Serve and enjoy the delightful flavors and textures of your homemade butternut squash risotto!

Nutrition Facts

(Per serving, approximate and may vary based on specific ingredients and portion size)

• Serving Size: Approximately 1 ½ cups
• Calories: 350-400 kcal. Provides energy for daily activities, balanced with carbohydrates and fats.
• Protein: 12-15g. Contributes to muscle building and satiety. From Parmesan cheese and vegetable broth.
• Carbohydrates: 50-60g. Main source of energy, primarily from Arborio rice and butternut squash. Includes complex carbohydrates and fiber.
• Dietary Fiber: 5-7g. Promotes digestive health and helps regulate blood sugar levels. Primarily from butternut squash and vegetables.
• Vitamin A: Rich source. Important for vision, immune function, and cell growth. Abundant in butternut squash.

Preparation Time

• Prep Time: 25 minutes (Includes peeling, chopping squash and vegetables, grating cheese, and measuring ingredients). Efficient preparation streamlines the cooking process and ensures all ingredients are ready to use.
• Cook Time: 30-35 minutes (Includes roasting squash and cooking the risotto). The risotto requires attentive cooking and stirring to achieve the perfect creamy texture.
• Total Time: 55-60 minutes. A relatively quick and rewarding meal for a homemade risotto, perfect for a satisfying weeknight dinner or special occasion.

How to Serve

Butternut Squash Risotto is a versatile dish that can be served in various ways. Here are some serving suggestions:

• As a Starter: Serve smaller portions (about ½ cup) as an elegant and flavorful appetizer for a dinner party. Garnish with a delicate sprig of thyme and a sprinkle of Parmesan.
• As a Main Course: Serve a generous portion (about 1 ½ cups) as a satisfying and comforting vegetarian main course. Pair it with a light side salad for a complete meal.
• With Roasted Vegetables: Enhance the vegetable-forward nature of the dish by serving it alongside other roasted vegetables like Brussels sprouts, broccoli, or carrots. The roasted vegetables add texture and complementary flavors.
• With Grilled Protein: For a heartier meal, serve butternut squash risotto with grilled chicken, shrimp, or scallops. The richness of the risotto pairs beautifully with lean protein.
• With a Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the creamy risotto and balances the richness. Arugula or spinach salad works particularly well.
• Garnishes: Elevate the presentation and flavor with various garnishes:
  • Toasted Pumpkin Seeds: Add a delightful crunch and nutty flavor.
  • Fresh Parsley or Chives: Provide freshness and a pop of color.
  • Extra Grated Parmesan Cheese: Enhances the cheesy flavor and adds visual appeal.
  • Drizzle of Balsamic Glaze: Adds a touch of sweetness and acidity, creating a beautiful contrast with the savory risotto.
  • Crispy Sage Leaves: Fry a few sage leaves in butter until crispy for a beautiful and flavorful garnish.

Additional Tips for Perfect Butternut Squash Risotto

1. Use Quality Ingredients: Start with fresh, high-quality ingredients. Good quality Arborio rice, fresh butternut squash, and flavorful broth will significantly impact the final taste of your risotto. Don’t skimp on Parmesan cheese – freshly grated is always best.
2. Warm the Broth: Always use hot broth when making risotto. Adding cold broth will lower the temperature of the rice and slow down the cooking process, potentially resulting in unevenly cooked risotto. Keep the broth simmering gently on the stovetop while you cook.
3. Don’t Rinse the Rice: Arborio rice is starchy, and this starch is essential for creating the creamy texture of risotto. Rinsing the rice will remove the starch, hindering the creamy consistency.
4. Stir Constantly (Almost): While constant stirring isn’t absolutely necessary, frequent stirring is crucial for releasing the starch from the rice and achieving a creamy texture. Stir gently but consistently throughout the cooking process, especially after each addition of broth.
5. Add Broth Gradually: The key to creamy risotto is adding the hot broth gradually, one ladleful at a time, and allowing it to be absorbed before adding more. This slow addition and absorption process allows the rice to cook evenly and release its starch.
6. Cook to Al Dente: Risotto should be cooked al dente, meaning it should be tender but still have a slight bite in the center. Avoid overcooking, as it will become mushy. Taste the rice frequently towards the end of the cooking time to check for doneness.
7. Mantecare (The Final Butter and Cheese): The final step of stirring in butter and Parmesan cheese off the heat is crucial for achieving a luxuriously creamy and glossy risotto. Don’t skip this step! It emulsifies the risotto and brings it together beautifully.
8. Serve Immediately: Risotto is best enjoyed immediately after cooking. As it sits, it will continue to absorb liquid and become thicker and less creamy. Prepare it right before serving for the best texture and flavor. If you must hold it, keep it slightly looser than desired as it will thicken upon standing, and add a splash of warm broth to loosen it up before serving.

FAQ – Frequently Asked Questions about Butternut Squash Risotto

1. Can I use a different type of squash?
   Yes, while butternut squash is classic, you can use other winter squashes like acorn squash, kabocha squash, or even pumpkin. Each will impart a slightly different flavor profile, but all will work well in risotto. Adjust seasoning accordingly as sweetness levels may vary.
2. Can I make risotto without white wine?
   Absolutely. If you prefer not to use wine, simply omit it and replace it with an equal amount of vegetable broth. The wine adds acidity and complexity, but the risotto will still be delicious without it. You might consider adding a squeeze of lemon juice at the end to mimic the acidity.
3. Can I make this risotto vegan?
   Yes, with a few substitutions. Replace the butter with olive oil or vegan butter, and substitute the Parmesan cheese with nutritional yeast for a cheesy flavor, or a good quality vegan Parmesan alternative. Ensure your vegetable broth is also vegan.
4. Can I add other vegetables to this risotto?
   Definitely! Butternut squash risotto is a great base for adding other vegetables. Roasted vegetables like mushrooms, spinach, kale, or peas can be added towards the end of cooking. Consider the cooking time of the additional vegetables and add them accordingly so they are cooked perfectly when the risotto is ready.
5. How do I store leftover butternut squash risotto?
   Leftover risotto is best stored in an airtight container in the refrigerator for up to 2 days. However, be aware that the texture will change as the rice continues to absorb liquid.
6. How do I reheat leftover risotto?
   Reheating risotto can be tricky as it tends to become dry. The best way to reheat it is in a saucepan over low heat with a little bit of vegetable broth or water to loosen it up. Stir frequently until heated through and creamy again. You can also microwave it in short intervals, adding liquid as needed and stirring between intervals.
7. Can I freeze butternut squash risotto?
   Freezing risotto is not ideal as the texture can become grainy and mushy upon thawing. However, if you must freeze it, spread it in a thin layer on a baking sheet to cool quickly, then transfer to a freezer-safe container. Thaw in the refrigerator overnight and reheat as described above, adding extra liquid to restore creaminess.
8. What if my risotto is too thick or too thin?
   If your risotto is too thick, add a little more hot vegetable broth, a tablespoon at a time, while stirring, until it reaches your desired consistency. If it’s too thin, continue cooking and stirring over low heat to allow more liquid to absorb and the rice to release more starch, thickening the risotto. Be patient and it will thicken as it cools slightly as well.

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