Description
This creamy Butternut Squash Risotto recipe combines tender roasted butternut squash with rich Arborio rice cooked to perfection in a flavorful broth. Enhanced with Parmesan cheese, butter, and aromatic nutmeg, this comforting dish makes a perfect fall or winter meal that is both satisfying and elegant.
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)
Garnish
- Fresh parsley, chopped, for garnish
- Extra Parmesan for serving
Instructions
- Roast the Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until the squash is tender and lightly caramelized. Set aside.
- Start the Risotto: In a large skillet or saucepan, heat a bit of olive oil or butter over medium heat. Add the finely diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Toast the Rice: Add the Arborio rice to the pan and stir to coat the grains with the onion and garlic mixture. Cook for 1-2 minutes to lightly toast the rice.
- Deglaze with Wine (Optional): Pour in the white wine and stir continuously until it is fully absorbed by the rice, which adds depth and acidity to the risotto.
- Cook the Risotto: Begin adding the warmed broth one ladle at a time, stirring frequently. Wait for each addition to be mostly absorbed before adding more broth. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite (al dente).
- Add the Squash and Cheese: Gently fold in the roasted butternut squash, grated Parmesan cheese, butter, and ground nutmeg if using. Stir until everything is well combined and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the risotto into bowls or plates, garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while warm and creamy.
Notes
- Use warm broth to ensure the rice cooks evenly and absorbs the liquid properly.
- Stirring frequently helps release the starch from the rice, giving risotto its creamy texture.
- If you prefer a vegan version, substitute Parmesan cheese with a plant-based alternative and use vegetable broth.
- The optional nutmeg adds a subtle warmth that complements the butternut squash nicely but can be omitted if preferred.
- Be patient when adding broth; adding too much at once can result in mushy risotto.
