Description
This creamy Butternut Squash Risotto is a comforting, flavorful dish perfect for fall or any time you crave a rich, hearty meal. The tender butternut squash blends beautifully with aromatic rosemary, garlic, and savory parmesan cheese, creating a luscious risotto that’s both elegant and easy to prepare on the stovetop.
Ingredients
Scale
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 2 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- Chopped parsley or small sage leaves, optional, for garnish
Liquids and Seasonings
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup dry white wine
- 4 cups warmed vegetable broth
Grains and Dairy
- 1 cup uncooked Arborio rice
- ½ cup grated pecorino or Parmesan cheese, optional, for serving
Instructions
- Sauté the onion and butternut squash: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 2 to 3 minutes until the onion softens. Then add the cubed butternut squash and continue cooking for 6 to 8 minutes until the squash begins to tenderize.
- Add garlic, herbs, and rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the Arborio rice and stir to coat it in the oil and vegetables. Cook for about 1 minute to lightly toast the rice.
- Deglaze with white wine: Pour in the dry white wine and stir continuously. Cook for 1 to 3 minutes, allowing the wine to reduce and almost completely evaporate.
- Add broth gradually: Begin adding the warmed vegetable broth, about ¾ cup at a time. Stir continuously, letting the rice absorb each addition before adding the next. Continue this process for around 25 to 30 minutes until the rice is tender and creamy and the butternut squash is fully cooked.
- Season and finish: Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with chopped parsley or sage leaves if desired, and serve the risotto with a sprinkling of grated pecorino or Parmesan cheese for a rich finish.
Notes
- Use warmed broth to help maintain a consistent cooking temperature and promote even absorption by the rice.
- If you prefer, substitute the rosemary with sage for a different herbal note.
- For a vegan version, omit the cheese or use a vegan parmesan substitute.
- Stirring continuously is key for creamy risotto; however, gentle stirring is sufficient to prevent sticking and promote creaminess.
- The risotto is best served immediately but can be gently reheated with additional broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg
