Description
A creamy and comforting Italian-inspired Butternut Squash Risotto made with tender diced squash, Arborio rice, vegetable broth, and finished with Parmesan cheese, butter, and fresh herbs for a flavorful fall or winter main course dish.
Ingredients
Scale
Main Ingredients
- 1 small butternut squash (about 1 to 1.5 pounds), peeled and diced
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
- fresh sage leaves, chopped (optional)
- zest of 1 lemon (optional)
Instructions
- Warm the Broth: Begin by warming the vegetable broth in a saucepan over low heat and keep it simmering gently to ensure it’s hot when added to the rice.
- Sauté Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
- Cook Butternut Squash: Add the diced butternut squash to the pan and cook for 5-7 minutes until the squash begins to soften, stirring occasionally to prevent sticking and ensure even cooking.
- Toast the Rice: Stir in the Arborio rice and toast it for 1-2 minutes until the edges look translucent and slightly opaque, which helps develop its nutty flavor.
- Add White Wine: Pour in the white wine if using and cook while stirring until most of it has absorbed into the rice, enhancing the depth of flavor.
- Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow each addition to be mostly absorbed before adding the next. Continue this gradual cooking for 18-20 minutes until the rice is creamy, tender, yet slightly al dente, and the butternut squash is fully cooked.
- Finish and Season: Stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, lemon zest, and chopped fresh sage if desired. Season with salt and freshly ground black pepper to taste, ensuring a balanced and flavorful finish.
- Serve Warm: Serve the risotto immediately while warm for a comforting main dish that’s perfect for fall and winter occasions.
Notes
- For richer flavor, roast the butternut squash cubes with olive oil, salt, and pepper before adding them to the risotto.
- Substitute Parmesan cheese with Pecorino Romano for a sharper taste.
- Add toasted pine nuts for extra texture and crunch.
- To make this dish vegan, omit butter and cheese; use nutritional yeast or vegan cheese alternatives instead.
- Pairs wonderfully with a crisp white wine to complement the creamy texture and seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
