This creamy butternut squash risotto is like a warm hug on a plate! It’s made with sweet squash, rich cheese, and rice that gets nice and creamy. Perfect for a cozy dinner!
Making risotto is a fun mix of stirring and waiting, and the smell will make your home feel so inviting. I love enjoying it with a sprinkle of parsley on top—makes it look fancy, right? 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star! Its sweetness adds depth. If you can’t find it, pumpkin or sweet potatoes work great too. Cut them into similar-sized cubes for even cooking.
Arborio Rice: It’s essential for that creamy texture. If unavailable, you can use Carnaroli or Vialone Nano. In a pinch, short-grain white rice might suffice but won’t be quite as creamy.
Parmesan Cheese: Freshly grated makes a big difference in flavor. For a dairy-free version, try nutritional yeast or vegan cheese. Pecorino Romano can also be used for a slightly different taste.
White Wine: It adds great flavor, but if you want to skip it, use extra broth or a splash of lemon juice instead. I like using a dry white wine, which balances nicely with the sweetness of the squash.
What’s the Secret to Creamy Risotto?
The key to a perfectly creamy risotto lies in the cooking technique. Stirring and adding broth gradually helps the rice release its starches, creating that rich texture.
- Start by toasting the rice to bring out its flavor before adding any liquids.
- Add the broth one ladleful at a time and stir continuously. This keeps the rice cooking evenly.
- Wait until most of the broth is absorbed before adding more. This is where the magic happens!
- Finish with butter and cheese for extra creaminess and flavor.
Enjoy the rewarding process of making risotto—it’s all about patience and that lovely creamy finish!
Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable or chicken broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
For the Garnish:
- Fresh sage leaves
- Fresh thyme
- Extra Parmesan cheese for topping
How Much Time Will You Need?
This delicious butternut squash risotto will take about 15 minutes to prep and around 30-40 minutes to cook. So, you’re looking at about an hour from start to finish, perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Roast the Squash:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for about 25-30 minutes until they are tender and just a little caramelized. Make sure to stir them halfway through! Once done, take them out and set aside.
2. Prepare the Broth:
In a large saucepan, keep your broth warm over low heat. This is important because adding cold broth can cool down the cooking process and affect the texture of your risotto.
3. Cook the Base:
In a heavy-bottomed pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and sauté for just another minute to get that lovely aroma.
4. Toast the Rice:
Add the Arborio rice to the pan, stirring to coat it in the oil and onion mixture. Toast the rice for 2-3 minutes until the edges become somewhat translucent. This step adds depth to the flavor!
5. Add the Wine:
If you’re using white wine, pour it in now and stir continuously until most of the wine is absorbed. This will add a wonderful flavor to your risotto.
6. Gradually Add the Broth:
Begin adding the warmed broth, one ladleful at a time, stirring frequently. Make sure most of the liquid is absorbed before adding the next ladleful. Keep this up for about 18-20 minutes, until the rice is creamy and just cooked through, with a slight firmness at the center.
7. Mix in the Squash:
Gently fold in the roasted butternut squash cubes. Then stir in the butter and Parmesan cheese, mixing until everything is melted and combined beautifully. Taste and adjust with salt and pepper as necessary.
8. Add Fresh Herbs:
Mix in some finely chopped sage and thyme leaves. This adds a pop of freshness to your creamy risotto.
9. Serve and Garnish:
Scoop the risotto into bowls and garnish with the remaining roasted squash, whole sage leaves, fresh thyme sprigs, and an extra sprinkle of Parmesan for that perfect finishing touch.
10. Enjoy!
Serve hot and dig into the warm, comforting flavors of this creamy butternut squash risotto. Enjoy every delightful bite!
Can I Use Other Types of Squash?
Absolutely! While butternut squash is the star here, you can use pumpkin, acorn squash, or even kabocha squash as a delicious alternative. Just ensure they are cut into similar-sized cubes for even cooking.
Can I Make This Risotto Vegan?
Yes! To make the risotto vegan, simply replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast, and use a plant-based butter or omit it altogether. Use vegetable broth and skip the white wine if you prefer.
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. The rice will thicken as it cools, so when you reheat it, add a splash of broth or water to bring back its creamy texture.
Can I Freeze Risotto?
Yes, but keep in mind that the texture may change a bit once thawed. Allow the risotto to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove with a little broth added.
