This creamy butternut squash risotto is a cozy and comforting dish that’s perfect for any night. Made with tender rice, sweet squash, and a sprinkle of cheese, it’s simply delightful!
Cooking risotto might seem tricky, but trust me, it’s all about stirring and waiting. I love to top mine with fresh herbs for a pop of flavor. Your taste buds will thank you later! 😋
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, giving it a lovely sweetness and color. If you can’t find it, acorn squash or pumpkin can be a good substitute, but cook them until tender.
Arborio Rice: The key to creamy risotto! While Arborio is the classic choice, you could use Carnaroli or Vialone Nano rice for similar results. Long-grain rice doesn’t work as well, though!
White Wine: It adds depth to the flavor. If you prefer not to cook with wine, you can replace it with extra broth or a splash of lemon juice for acidity.
Parmesan Cheese: Freshly grated cheese gives the best flavor. If you’re looking for a substitute, you can try Pecorino Romano or a dairy-free alternative if needed.
How Do You Achieve Creamy Risotto?
Making risotto is all about patience and technique! Here’s how to get that perfect creamy texture.
- Start by toasting the rice in oil; this helps it absorb the broth better.
- Add the broth gradually, one ladle at a time. Stir often, so the rice releases its starch, creating creaminess.
- Wait until the liquid is mostly absorbed before adding more broth. This slow cooking is what makes it luscious!
- Finishing with butter and Parmesan ensures extra creaminess and flavor. Don’t skip that last step!
With these tips, your risotto will turn out beautifully creamy every time.
How to Make Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 small butternut squash (about 1 to 1.5 lbs), peeled and diced into 1/2-inch cubes
- 4 cups vegetable or chicken broth, kept warm
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- Salt and black pepper to taste
- Fresh sage leaves for garnish (optional)
How Much Time Will You Need?
This delicious risotto takes about 15 minutes of prep time and around 30 minutes of cooking time. So, in just about 45 minutes, you’ll have a creamy, dreamy dish that’s ready to enjoy!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Toss your diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes out on a baking sheet in a single layer. Roast for about 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized. Once done, take them out and set aside.
2. Sauté the Aromatics:
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent—this should take about 3-4 minutes. Then, add the minced garlic and thyme leaves, cooking for another minute until everything smells fragrant.
3. Prepare the Rice:
Now, stir in the Arborio rice and cook for 2 minutes, stirring constantly so that the rice gets well-coated and slightly toasted. This step is crucial for that creamy texture!
4. Add the Wine (If Using):
If you’re using white wine, pour it into the rice mixture now, stirring until it is mostly absorbed. This adds a nice depth of flavor!
5. Cook the Risotto:
Begin adding the warm broth, one ladleful at a time. Stir frequently and wait until each addition is mostly absorbed before adding the next. Keep this up until the rice is creamy and al dente, which will take about 18-20 minutes.
6. Finish the Risotto:
When the rice is almost done, fold in the roasted butternut squash and butter. Remove the pan from heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve the Risotto:
Serve the risotto warm in bowls and garnish with extra Parmesan, fresh thyme, and crispy sage leaves if you wish. Dive in and enjoy!
Your warm, creamy butternut squash risotto is ready to delight your taste buds! Enjoy every delicious bite!
Can I Use Frozen Butternut Squash?
Yes! You can use frozen butternut squash; just ensure it’s thawed and drain any excess moisture before adding it to the risotto. You may need to cook it a little longer to get it perfectly tender.
What If I Don’t Have Arborio Rice?
If Arborio rice isn’t available, you can substitute it with Carnaroli or Vialone Nano for similar results. However, avoid long-grain rice, as it won’t yield the same creamy texture.
Can I Make This Risotto Vegan?
Absolutely! To make the risotto vegan, simply replace the chicken broth with vegetable broth, use a dairy-free butter substitute, and leave out the Parmesan cheese or use a vegan cheese alternative.
How Do I Store Leftover Risotto?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen it up and warm it gently on the stovetop, stirring frequently.
