Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish perfect for autumn. Featuring tender butternut squash, aromatic herbs, and a creamy texture from Arborio rice, it makes a hearty dinner that’s ideal for cozy nights and special occasions alike.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper, to taste
- 2 cups cubed butternut squash (¼-inch cubes)
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 cups warmed vegetable broth
- Chopped parsley or small sage leaves (optional, for garnish)
- ½ cup grated pecorino or Parmesan cheese (optional, for serving)
Instructions
- Heat the Oil and Sauté Onions: In a large skillet, warm the extra-virgin olive oil over medium heat. Add the chopped onion along with ½ teaspoon sea salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until the onions turn translucent and fragrant.
- Add Butternut Squash: Incorporate the cubed butternut squash into the skillet. Continue cooking for 6 to 8 minutes, stirring occasionally, until the squash begins to soften and develop slight caramelization.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic and minced rosemary or sage, cooking for about 1 minute until aromatic. Add the Arborio rice and stir to coat the grains in the oil and flavors. Let the rice cook for about 1 minute.
- Deglaze with Wine: Pour in the dry white wine and stir continuously. Allow it to cook down for 1 to 3 minutes until most of the liquid has evaporated and the rice has absorbed the wine.
- Gradually Add Broth: Begin adding the warmed vegetable broth in ¾ cup increments. Stir the risotto constantly, waiting until each addition is mostly absorbed before adding the next. Continue this process until the rice is tender, creamy, and the butternut squash is fully cooked—about 30 to 35 minutes.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley or sage leaves. Serve the risotto warm, topped with grated pecorino or Parmesan cheese if desired.
Notes
- This butternut squash risotto is creamy, comforting, and delicious—perfect for a cozy fall dinner or a date night.
- Using warmed vegetable broth helps maintain the cooking temperature and ensures even cooking of the rice.
- For a richer flavor, substitute pecorino or Parmesan cheese as desired or leave cheese out for a vegetarian version.
- Stirring continuously is crucial to develop the creamy texture characteristic of risotto.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
