This creamy butternut squash risotto is warm and cozy, perfect for chilly days. It combines sweet squash with rich Arborio rice, giving it a nice, creamy texture.
Cooking this risotto is like giving your taste buds a warm hug! I enjoy adding a sprinkle of cheese on top—oh, that cheesy goodness makes it even better!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you can’t find it, sweet potatoes or pumpkin make great alternatives, giving a similar sweetness.
Arborio Rice: This rice is essential for its creamy texture. If Arborio isn’t available, you can use Carnaroli or Vialone Nano, which also work well for risotto.
Broth: I prefer vegetable broth for a lighter taste, but chicken broth adds richness. Homemade broth is fantastic if you have it!
Parmesan Cheese: Grated Parmesan adds flavor and creaminess. Pecorino Romano is a great substitute for a stronger taste, or nutritional yeast for a dairy-free option.
How Do I Achieve Creamy Risotto?
The key to creamy risotto is patience and stirring! Adding broth gradually allows the rice to release its starch, creating that rich, creamy texture.
- Start with a warm broth to keep the cooking process steady.
- Stir often! This helps release the starches and keeps the rice from sticking.
- Watch the texture—your risotto should be creamy but still have a slight bite (al dente).
- Finish with cheese and butter for extra creaminess and flavor.
Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 small butternut squash (about 1 to 1.5 pounds), peeled and cut into 1/2-inch cubes
- 4 cups vegetable or chicken broth, kept warm
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh sage leaves, for garnish
- Fresh thyme leaves, for garnish
- Additional butter (1 tablespoon) for finishing (optional)
How Much Time Will You Need?
This butternut squash risotto will take about 40-50 minutes in total. You’ll spend about 10-15 minutes preparing the squash and other ingredients, and around 30 minutes to cook while stirring and adding broth. The result is a delicious, creamy dish that’s worth the wait!
Step-by-Step Instructions:
1. Roast the Squash:
First, preheat your oven to 400°F (200°C). Take the butternut squash cubes and toss them in a bowl with a splash of olive oil, salt, and pepper. Spread the cubes out on a baking sheet in a single layer and roast them for about 20-25 minutes, until they’re tender and have a nice caramelized color. Once done, remove them from the oven and set them aside.
2. Sauté the Onion and Garlic:
In a large pan or skillet, add the olive oil or butter over medium heat. Once it’s hot, toss in the finely chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. Now, add the minced garlic and cook for another minute, just until fragrant. This will create a wonderful base for your risotto.
3. Toast the Rice:
Add the Arborio rice into the pan and stir well to coat the grains with the oil or butter. Toast the rice for about 2-3 minutes. You’ll know it’s ready when the edges of the grains start to look translucent. This step enhances the nutty flavor of the rice.
4. Add the White Wine:
If you’re using white wine, pour it in now and stir constantly until the wine is mostly absorbed by the rice. This adds a nice depth of flavor to your risotto.
5. Incorporate the Broth:
Now it’s time to add the warm broth! Begin with one ladle at a time, stirring often. Make sure to let each addition of broth be mostly absorbed before you add the next ladle. This should take about 18-20 minutes and you’ll see the rice become creamy as it cooks. The key here is to be patient and keep stirring!
6. Fold in the Roasted Squash:
In the final 5 minutes of cooking, gently fold in the roasted butternut squash cubes. Stir to combine and allow the squash to warm through. They’ll add sweetness and texture to the risotto.
7. Finish and Serve:
Remove the risotto from heat and stir in the grated Parmesan cheese and the tablespoon of extra butter, if you like. Season to taste with salt and freshly ground black pepper. This gives your risotto that final touch of creaminess and flavor.
8. Garnish and Enjoy:
Serve the risotto hot on plates or in bowls. Top with fresh sage and thyme leaves for a fragrant and herby finish. Enjoy your comforting, creamy butternut squash risotto!
Can I Use Different Types of Squash?
Absolutely! If butternut squash isn’t available, you can substitute with sweet potatoes or pumpkin for a similar sweet flavor and texture. Just adjust roasting time if needed!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water when warming it up to help restore the creamy texture.
Can I Make This Risotto Vegan?
Yes, you can make this risotto vegan! Simply use vegetable broth, omit the cheese or replace it with a vegan alternative, and use olive oil instead of butter. It will still be delicious!
What’s the Best Way to Freeze Risotto?
If you want to freeze risotto, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and reheat slowly on the stove, adding a little broth to revive the creaminess.
