Description
This creamy Butternut Squash Risotto blends tender roasted butternut squash with rich Parmesan cheese and a touch of nutmeg for a comforting, flavorful dish. Perfect as a hearty side or main course, this recipe features Arborio rice gradually cooked in broth and white wine to achieve the classic risotto creaminess with a subtle sweetness from the squash.
Ingredients
Scale
Roasted Butternut Squash
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Risotto
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4-5 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Prepare and Roast Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until tender and lightly caramelized. Set aside.
- Sauté Aromatics: In a large skillet or saucepan over medium heat, add a bit of oil or butter and cook the finely diced onion for 3-4 minutes until softened. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Toast the Arborio Rice: Add the Arborio rice to the onions and garlic. Stir well to coat the rice in the fat and lightly toast for 1-2 minutes, which helps release starch for a creamy texture.
- Deglaze with White Wine: If using, pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.
- Add Warm Broth Gradually: Begin adding the warm chicken or vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. This gradual cooking process releases starch and creates the signature creamy risotto consistency.
- Cook Until Al Dente: Continue adding broth and stirring for about 18-20 minutes until the rice is creamy and tender but still has a slight bite (al dente). Stir in the ground nutmeg if using.
- Incorporate Roasted Squash and Finish: Gently fold in the roasted butternut squash, butter, and grated Parmesan cheese until melted and combined. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Spoon the risotto into bowls, garnish with fresh chopped parsley and extra Parmesan cheese for serving.
Notes
- Use vegetable broth to keep the dish vegetarian.
- For a vegan version, omit Parmesan and butter or substitute with vegan alternatives.
- Stirring frequently is key for creamy risotto texture.
- If you prefer, substitute white wine with additional broth.
- Roasting the squash enhances its natural sweetness and flavor.
