Description
This creamy and comforting Butternut Squash Risotto combines tender arborio rice with smooth, pureed butternut squash for a delightful autumn-inspired dish. Enhanced by savory parmesan cheese, garlic, and a hint of nutmeg, this stovetop-cooked risotto is perfect for a cozy dinner and serves four.
Ingredients
Scale
Vegetables & Broth
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- 4 garlic cloves (divided)
- 1 cup onion (diced)
Dairy
- ¾ cup milk
- 2 tablespoons unsalted butter
- ½ cup parmesan cheese (grated)
Grains & Spices
- 1 ½ cups arborio rice
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: In a large pot over high heat, combine the cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork tender, approximately 20 minutes.
- Prepare Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Onions and Garlic: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add the remaining 2 cloves minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add arborio rice to the skillet with onions and garlic. Toast the rice for 2-3 minutes, stirring frequently.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir often.
- Absorb Broth: Once each cup of broth is fully absorbed by the rice, add the next cup, continuing to stir to release the rice’s starches.
- Cook Risotto: Continue this process until all broth is absorbed and the risotto is creamy in texture.
- Add Cheese: Stir in the grated parmesan cheese to the risotto for richness.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and pepper to the pot with the squash mixture. Transfer everything to a blender or food processor and puree until smooth.
- Combine Pureed Squash: Pour the pureed squash into the risotto and stir to fully incorporate the flavors.
- Simmer and Finish: Reduce stovetop heat to low and let the risotto simmer for 5-10 minutes, allowing the pureed squash to meld into the risotto.
- Serve: Remove from heat and serve immediately while warm and creamy.
Notes
- Use fresh, peeled butternut squash for the best flavor and texture.
- Stirring continuously while adding broth helps achieve the creamy texture characteristic of risotto.
- For a vegan version, substitute the butter and parmesan with plant-based alternatives.
- Reserve some parmesan cheese for garnish if desired.
- The toasted rice step enhances the nutty flavor of the dish.
