This creamy butternut squash risotto is like a warm hug in a bowl! With its rich flavor and smooth texture, it brings comfort and a touch of sweetness to your dinner table.
You’ll love how the squash adds that lovely orange color and great taste. I make it on chilly nights, and it’s a cozy meal everyone enjoys. Plus, it’s easy to whip up! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! Its sweetness and creamy texture when cooked makes it perfect for risotto. If you can’t find butternut squash, pumpkin or sweet potato can work as excellent substitutes. Just keep in mind to roast them until tender for the best flavor!
Arborio Rice: This short-grain rice is crucial for creating that lovely creamy texture. If you can’t find Arborio, try Carnaroli or Vialone Nano rice. They have similar starch content. Regular long-grain rice won’t work well, as it won’t give you the creamy risotto effect.
Broth: Vegetable or chicken broth adds depth of flavor. Use homemade or low-sodium store-bought broth to control salt levels. For a heartier flavor, consider using bone broth, but skip it to keep it vegetarian.
White Wine: This ingredient helps deglaze the pan and adds acidity. If you prefer not to use wine, a splash of lemon juice or extra broth will do the trick. Some people like to use a splash of apple cider vinegar as well.
Parmesan Cheese: Freshly grated is the best option for flavor. You can substitute it with Pecorino Romano for a sharper taste. If dairy is a concern, try nutritional yeast for a cheesy flavor without the milk!
How Do You Achieve Creamy Risotto?
The key to creamy risotto lies in the cooking technique. It’s all about patience and constant stirring! Here’s how to do it right:
- Start with a heavy-bottomed pan to ensure even heat. This helps prevent burning.
- Toast the rice briefly to enhance its nuttiness; this step deserves your attention!
- Always use warm broth. Adding cold broth can shock the rice and interrupt cooking.
- Add the broth slowly, one ladle at a time, waiting until it’s absorbed before adding more. This slow addition helps release starch and develop creaminess.
- Stir continuously – I like to think of it as giving the risotto a bit of love! This helps create that lush texture.
- Don’t rush! The whole process takes about 20 minutes, and that’s what makes a great risotto. Trust the process!
By following these techniques, you’ll achieve that signature creamy risotto that everyone will love!
Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 small butternut squash (about 2 cups peeled and diced)
- 4 cups vegetable or chicken broth, kept warm
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil or unsalted butter, divided
- 1/2 cup dry white wine (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped (some whole for garnish)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This Butternut Squash Risotto takes about 40 minutes to prepare. You’ll spend about 20 minutes roasting the squash and 20 minutes cooking the risotto, making a hearty and delicious dish that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the squash on a baking sheet and roast it in the oven for about 20 minutes, or until it’s tender and lightly caramelized. Once roasted, set it aside while you prepare the risotto.
2. Sauté the Onion and Garlic:
In a large, heavy-bottomed skillet or saucepan, heat the remaining 2 tablespoons of olive oil or butter over medium heat. Once hot, add the chopped onion and sauté it until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute, just until fragrant.
3. Toast the Arborio Rice:
Stir in the Arborio rice into the skillet. Mix well to coat the rice with the oil and onion mixture. Toast the rice for about 1-2 minutes while stirring frequently; this helps to bring out its nutty flavor.
4. Add Wine (If Using):
If you’re using white wine, pour it into the skillet now, stirring it until it is mostly absorbed by the rice. This step adds depth of flavor to your risotto.
5. Stir in the Broth:
Now it’s time to add the warm broth! Begin by adding one ladle (about 1/2 cup) of broth to the rice. Stir continuously until the liquid is almost completely absorbed before adding another ladle. Repeat this process, allowing the rice to soak up the broth until it is creamy and cooked al dente, which should take about 18-20 minutes.
6. Combine the Squash and Sage:
When the rice is nearly done, gently fold in the roasted butternut squash and chopped fresh sage. Allow everything to cook together for a couple more minutes so the flavors meld beautifully.
7. Finish with Cheese and Serve:
Once done, remove the risotto from heat and stir in the freshly grated Parmesan cheese. Taste the risotto and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with a few whole sage leaves and an extra sprinkle of Parmesan cheese if desired.
Enjoy this rich, creamy, and comforting Butternut Squash Risotto warm as the perfect fall or winter meal!
Can I Use Frozen Butternut Squash?
Absolutely! If using frozen butternut squash, make sure to thaw it beforehand and drain any excess moisture. You can skip the roasting step and add it directly to the risotto when you stir in the squash.
Can I Make This Risotto Vegetarian or Vegan?
You can easily make this risotto vegetarian by using vegetable broth instead of chicken broth. For a vegan option, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative and omit the butter.
How to Store Leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen the rice and warm it over low heat, stirring occasionally to achieve a creamy consistency again.
What Can I Serve with Butternut Squash Risotto?
This risotto is delicious on its own, but it pairs wonderfully with a simple green salad, roasted vegetables, or protein like grilled chicken or sautéed shrimp to make it a complete meal.
