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Butternut Squash Risotto

Butternut Squash Risotto
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Butternut Squash Risotto is a rich and comforting autumn-inspired dish that combines naturally sweet butternut squash with creamy Arborio rice cooked to perfection. This recipe balances sweetness, savory depth, and earthy flavors, delivering a luscious, velvety texture without heavy cream. Perfect for cozy dinners or special gatherings, it’s easy to customize to suit vegetarian, vegan, or gluten-free diets, making it a versatile and impressive meal for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups butternut squash, peeled and diced into small cubes
  • 1 ½ cups Arborio rice
  • 4 to 5 cups vegetable or chicken broth, warmed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons fresh herbs (sage or thyme), chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Peel and dice the butternut squash into small, even cubes for quick and uniform cooking. Roast or sauté the cubes until they’re tender and caramelized, which intensifies their natural sweetness and adds a rich depth of flavor.
  2. Sauté Aromatics: In a heavy-bottomed pan, heat olive oil and butter over medium heat. Add the finely chopped onion and minced garlic, cooking gently until translucent and fragrant to create a savory aromatic base for the risotto.
  3. Toast the Arborio Rice: Add the Arborio rice to the pan and stir constantly for 2 to 3 minutes, coating each grain with the fats and lightly toasting them. This develops the rice’s nutty flavor and helps maintain a firm texture.
  4. Deglaze with White Wine: Pour in the white wine and stir until the liquid is almost fully absorbed. This introduces subtle acidity, brightening the dish and balancing the squash’s sweetness.
  5. Gradually Add Broth: Warm the broth separately and add it one ladle at a time to the rice, stirring frequently. Allow each addition to be mostly absorbed before adding more. This slow process releases the rice’s starch, creating a creamy texture signature to risotto.
  6. Incorporate Squash and Finish: When the rice is tender with a slight bite, gently fold in the cooked butternut squash and grated Parmesan cheese. Stir in a final knob of butter for added richness and season with salt and pepper to taste. Garnish with fresh herbs if desired.

Notes

  • Always keep broth warm during cooking to ensure even temperature and consistent cooking.
  • Use fresh herbs and high-quality Parmesan cheese for the best flavor.
  • Be patient when adding broth slowly to coax out the creamy risotto texture.
  • Stir frequently but gently to release starch without breaking the rice grains.
  • Start tasting the rice a few minutes before it’s done to ensure perfect texture and seasoning.

Nutrition

Keywords: butternut squash risotto, autumn recipe, creamy risotto, gluten free risotto, vegetarian risotto, comforting dinner

Find it online: https://dailydishez.com/butternut-squash-risotto/