Description
Creamy and comforting Butternut Squash Risotto combines tender roasted butternut squash puree with classic creamy risotto perfectly cooked in vegetable broth and enriched with parmesan cheese. This flavorful vegetarian dish is a delicious fall-inspired meal that is both satisfying and elegant, ready in about 40 minutes.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Vegetable Broth
- 8 cups vegetable broth
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: Combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves in a large pot over high heat and bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork-tender, about 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Prepare Risotto Base: In a large skillet over medium heat, melt the butter.
- Sauté Aromatics: Add diced onion to the butter and sauté for 3-5 minutes until translucent. Then add the minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly.
- Add Broth Gradually: Begin adding the boiling vegetable broth one cup at a time to the rice. Stir continuously and only add the next cup once the previous cup has been absorbed.
- Continue Stirring: Continue this gradual broth addition and stirring process until all broth is absorbed and the rice is creamy and cooked through.
- Add Cheese: Stir the grated parmesan cheese into the creamy risotto.
- Puree Squash: Once the butternut squash is tender, add the nutmeg, salt, and pepper to the pot containing the squash, milk, broth, and garlic. Pour everything into a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto until evenly combined.
- Simmer to Finish: Reduce heat to low and simmer the risotto for 5-10 minutes to allow the squash puree to integrate fully.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Use fresh butternut squash for the best flavor, but frozen cubed squash can be substituted.
- Stirring the risotto regularly helps release the rice’s starches to create the creamy texture.
- Vegetable broth can be homemade or store-bought; adjust salt accordingly.
- For a richer dish, substitute milk with cream or a non-dairy alternative.
- Leftover risotto can be stored for up to 3 days in the refrigerator and reheated gently with a splash of broth or water.
