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Butternut Squash Risotto

A creamy and comforting dish made with Arborio rice and sweet butternut squash, perfect for family gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice The key to that creamy risotto texture.
  • 1 medium butternut squash, peeled and diced A fantastic source of vitamins and adds natural sweetness.
  • 1 medium onion, finely chopped Provides a flavor base for the dish.
  • 2 cloves garlic, minced Adds a robust, aromatic flavor.
  • 4 cups vegetable broth Use low-sodium for a healthier option. Keep it warm for best results.
  • 1 cup white wine (optional) Adds depth of flavor; feel free to omit if preferred.
  • 1/2 cup grated Parmesan cheese Brings creaminess and a savory finish.
  • 2 tablespoons olive oil Helps sauté the onion and garlic, contributing to overall flavor.
  • to taste salt and pepper Essential for seasoning.
  • Fresh sage or parsley for garnish Enhances both taste and presentation.

Method
 

Preparation
  1. In a pot, heat the vegetable broth over low heat.
  2. In a large pan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes.
  3. Add the diced butternut squash to the pan and cook for about 5 minutes, allowing it to soften slightly.
  4. Stir in the Arborio rice and let it toast for about 2 minutes, stirring constantly to coat it with the oil and flavor.
  5. If you're using white wine, add it now and cook until it has mostly absorbed into the rice.
  6. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until each ladle is absorbed before adding the next. Repeat this process until the rice is al dente and creamy, which should take about 18-20 minutes.
  7. Stir in the grated Parmesan cheese, season with salt and pepper, and garnish with fresh herbs before serving.

Notes

For a deeper flavor, roast the butternut squash before dicing and adding it to the risotto. Save some Parmesan to sprinkle on top right before serving for added flavor. Serve warm and store leftovers in an airtight container for up to 3 days.