Picture this: a chilly evening, leaves crunching underfoot, and the comforting aroma of a simmering pot of risotto filling your kitchen with warmth. This Creamy Butternut Squash Risotto is like a hug in a bowl—a velvety, rich dish that somehow feels both indulgent and just the right amount of wholesome. It’s the kind of meal that makes you want to grab a blanket, settle in, and savor each spoonful while maybe catching up on the latest episode of your favorite series.
Steps
- Start by heating olive oil in a large skillet over medium heat, then add the chopped onion, salt, and a few grinds of black pepper. Cook for 2 to 3 minutes until the onion begins to soften.
- Add the cubed butternut squash to the skillet, cooking for an additional 6 to 8 minutes until it starts to soften. Stir in garlic, rosemary or sage, and Arborio rice, cooking for about 1 minute.
- Pour in the white wine, stirring continuously, and cook for 1 to 3 minutes until the wine is mostly absorbed. Begin adding the warmed vegetable broth, ¾ cup at a time, stirring constantly.
- Allow each addition of broth to be absorbed by the rice before pouring in more. Continue this process until the squash is tender and the risotto is creamy, adjusting seasoning with salt and pepper to taste.
- Serve the risotto immediately, garnishing with chopped parsley or small sage leaves. Optionally, top with grated pecorino or Parmesan cheese for added flavor.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt, plus additional for taste
- Freshly ground black pepper
- 2 cups butternut squash, diced into 1/4-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary or sage
- 1 cup Arborio rice, uncooked
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- Chopped parsley or small sage leaves, optional, for garnish
- 1/2 cup grated Pecorino or Parmesan cheese, optional, for serving
FAQ
- Can I use a different type of rice for this risotto?
- While Arborio rice is recommended for its creamy texture, you can try other short-grain rice varieties. Just keep in mind that the consistency might differ slightly.
- Is there a non-alcoholic substitute for white wine in this recipe?
- If you’d prefer to skip the wine, you can replace it with an equal amount of extra vegetable broth or a splash of white grape juice for some tanginess.
- How can I store and reheat leftover risotto?
- You can store leftover risotto in the fridge for up to three days. It will thicken over time, so when reheating, add a little water or stock and warm it on the stove until it reaches your desired consistency.
- What can I serve alongside butternut squash risotto?
- This risotto pairs well with crusty bread or homemade focaccia. Consider adding a fresh salad, such as a pear or Brussels sprouts salad, or roasted vegetables like cauliflower or broccoli for a complete meal.
- Can this risotto be made vegan?
- Yes, simply omit the cheese garnish to make the risotto vegan. The dish is still delicious and creamy without it.
Tips
- Cut Squash Uniformly: Ensure the butternut squash is diced into small, consistent 1/4-inch cubes so that it cooks evenly with the risotto. This will help achieve a uniform creamy texture throughout the dish.
- Use Arborio Rice: For the best creamy texture, use Arborio rice, which is a short-grain rice perfect for risottos due to its high starch content.
- Stir Constantly: As you gradually add the broth, make sure to stir continuously. This releases the rice’s starches, resulting in the signature creamy consistency of risotto.
- Reheat with Care: If you have leftovers, reheat the risotto on the stove with a bit of water or stock to restore its creamy texture, as it tends to thicken when stored in the fridge.
Equipment
- Large Skillet or Risotto Pan – A wide, heavy-bottomed pan is ideal for making risotto, as it allows for even cooking and stirring.
- Chef’s Knife – A high-quality chef’s knife is essential for chopping vegetables like butternut squash and onions efficiently.
- Wooden Spoon or Silicone Spatula – Useful for stirring the risotto continuously without scratching the pan.
- Ladle – Helpful for adding broth gradually to the risotto.
