Butternut squash risotto is the epitome of comfort in a bowl. The natural sweetness of the butternut squash combined with the creamy texture of the risotto creates a delightful dish that is both hearty and satisfying. Even though it sounds and tastes gourmet, putting it together is straightforward and fuss-free. So let’s roll up our sleeves and dive in!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and diced
- 1 cup Arborio rice
- 4 1/2 cups vegetable or chicken broth, warmed
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
- Chopped green onions, for serving
- Basil, for garnish
Instructions
- In a large skillet or pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
- Add the diced butternut squash to the pan, cooking until it starts to soften.
- Stir in the Arborio rice, ensuring each grain is coated in the oil, then cook until the rice looks translucent around the edges.
- Mix in the tomato paste, ensuring the rice is well-coated, then pour in the white wine, stirring until it has mostly evaporated.
- Gradually add the warm broth, one cup at a time, stirring constantly and allowing each addition to absorb before adding the next. This step ensures the risotto’s creaminess.
- Once the rice is tender and the risotto has a creamy consistency, remove from heat. Stir in the butter and Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Garnish with chopped green onions and basil before serving.
Notes
The key to a lush and creamy risotto lies in the continuous stirring and gradual addition of broth. Pair this risotto with a dry white wine to accentuate its flavors. For those wanting a bit of greenery, a side of steamed asparagus or a simple arugula salad complements the rich, creaminess of the risotto. Remember, the warmth of the broth is crucial to maintaining the cooking temperature and achieving that dreamy consistency. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 13g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
