Creamy Butternut Squash Risotto Recipe – Cozy Comfort Food

Butternut squash risotto is not just a dish; it’s an experience that wraps you in warmth like your favorite blanket on a chilly evening. Imagine creamy, dreamy rice infused with the sweetness of roasted butternut squash, melding together with the savory notes of garlic and parmesan. You can almost smell the aroma wafting through your kitchen as you stir away, creating a comforting bowl of happiness that feels like a hug from your grandma. For more inspiration, check out this Irresistible Garlic Shrimp recipe.

This risotto is perfect for those cozy nights in, special gatherings, or when you simply want to impress someone with your culinary prowess without breaking a sweat. As you prepare this dish, memories of family dinners and laughter will dance around you, making each bite even more delightful. Get ready to embark on a flavor journey that promises to be unforgettable!

Ingredients for Butternut Squash Risotto

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice has high starch content, perfect for creating that creamy risotto texture.
• Butternut Squash: Look for firm squash with smooth skin; it adds sweetness and an earthy flavor.
• Vegetable Broth: Homemade or store-bought, this will infuse the risotto with depth and character.
• Onion: A finely chopped onion provides a subtle sweetness and aromatic base for the dish.
• Garlic: Fresh minced garlic elevates the flavor profile and adds aromatic goodness.
• Parmesan Cheese: Grate fresh cheese for an indulgent finish that enhances creaminess and umami.
• Butter: A dollop of butter enriches the overall flavor, making every spoonful delectable.
• Olive Oil: Use extra virgin olive oil for sautéing; it complements the dish beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Butternut Squash Risotto

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Butternut Squash

Start by preheating your oven to 400°F (200°C). Peel and dice your butternut squash into small cubes. Toss them in olive oil, salt, and pepper before spreading them out on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes or until they are tender and caramelized.

Step 2: Sauté Onions and Garlic

In a large skillet over medium heat, add a drizzle of olive oil and a tablespoon of butter. Once melted, toss in your finely chopped onion. Sauté until translucent, then add minced garlic. Stir occasionally until fragrant—about one minute should do!

Step 3: Toast Arborio Rice

Add one cup of Arborio rice to the skillet with onions and garlic. Stir constantly for about two minutes until the rice grains become slightly translucent around the edges. This step is crucial as it helps develop flavors.

Step 4: Gradually Add Broth

Pour in half a cup of vegetable broth while stirring continuously. Allow the rice to absorb the liquid before adding another half cup. Keep repeating this process until you’ve used up about four cups of broth—this should take around 18-20 minutes.

Step 5: Incorporate Roasted Butternut Squash

When your rice is creamy yet al dente (a little bite), gently fold in your roasted butternut squash cubes along with another tablespoon of butter and grated Parmesan cheese. Stir until everything is well combined—a few moments of stirring magic!

Step 6: Serve with Style

Transfer your luscious butternut squash risotto onto plates or into bowls. Top each serving with extra Parmesan cheese if desired or garnish with fresh herbs for that restaurant-worthy look!

Now go ahead and enjoy every single spoonful! It’s comfort food at its finest—perfectly satisfying yet impressively gourmet!

Perfecting the Cooking Process

Start by roasting the butternut squash to bring out its natural sweetness, then sauté onions and garlic in a pan. Gradually add arborio rice, slowly incorporating broth while stirring until creamy perfection is reached.

Add Your Touch

Feel free to swap out butternut squash for pumpkin or sweet potatoes. Add fresh herbs like sage or thyme for an aromatic touch, or toss in some spinach for extra color and nutrients. For more inspiration, check out this Spicy Chorizo Sweet Potato Chili recipe.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water and stir over low heat until warmed through and creamy again.

Sometimes I whip up this butternut squash risotto when friends visit, and I swear I can hear their taste buds singing praise after the first bite!

FAQs:

What is Butternut Squash Risotto?

Butternut squash risotto is a creamy Italian dish made with Arborio rice, butternut squash, vegetable broth, and Parmesan cheese. The key to this dish is the slow cooking method, which allows the rice to absorb flavors and achieve a creamy texture. It’s a comforting meal that highlights the natural sweetness of butternut squash, making it perfect for fall or winter dining.

How do you make Butternut Squash Risotto vegan?

To make butternut squash risotto vegan, simply replace the Parmesan cheese with a plant-based alternative or nutritional yeast for a cheesy flavor. Additionally, use vegetable broth instead of chicken broth. You can enhance the creaminess by adding coconut milk or cashew cream. This way, you can enjoy a delicious vegan version of this classic dish without sacrificing taste.

Can I prepare Butternut Squash Risotto ahead of time?

Yes, you can prepare butternut squash risotto ahead of time! However, risotto is best served fresh since it can lose its creamy texture when stored. If you want to prep in advance, cook the risotto until it’s almost done, then cool it quickly and refrigerate. When ready to serve, reheat gently on the stove while adding a bit of broth or water for moisture.

What dishes pair well with Butternut Squash Risotto?

Butternut squash risotto pairs beautifully with various dishes. You can serve it alongside roasted vegetables, grilled chicken, or a fresh salad for a complete meal. Alternatively, it goes well with sautéed greens like spinach or kale, providing a balance of flavors and textures that enhances your dining experience.

Conclusion for Butternut Squash Risotto:

Butternut squash risotto is an exquisite dish that combines rich flavors and creamy textures for comfort food lovers. Its versatility allows adaptations for dietary preferences such as vegan options without losing taste. stuffed peppers recipe Enjoying this dish alongside complementary sides can elevate your meal experience. spooktacular Halloween recipes Whether it’s autumn or any season, butternut squash risotto remains a delightful choice that satisfies both the palate and the soul.

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Butternut Squash Risotto

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• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Butternut squash risotto is a creamy, comforting dish that unites the sweet, earthy flavors of roasted butternut squash with rich Arborio rice, garlic, and Parmesan cheese. Perfect for cozy evenings or impressing guests, this easy yet elegant recipe captures the essence of autumn in every bite. Enjoy this delightful bowl of risotto that not only warms the heart but also serves as a gourmet meal made simple.

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Ingredients

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• 1 cup Arborio rice
• 2 cups butternut squash, diced (about 1 medium squash)
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large skillet over medium heat, melt butter with olive oil. Sauté onion until translucent; add garlic and cook until fragrant (about one minute).
3. Stir in Arborio rice and toast for about 2 minutes until slightly translucent around the edges.
4. Gradually add vegetable broth (about half a cup at a time), stirring continuously until each addition is absorbed (approximately 18-20 minutes).
5. Fold in roasted butternut squash, remaining butter, and Parmesan cheese until well combined.
6. Serve hot with additional Parmesan or fresh herbs as garnish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking/Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (210g)
• Calories: 370
• Sugar: 3g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg