Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish perfect for cozy dinners. Made with tender butternut squash, aromatic garlic and onions, and rich parmesan cheese, this risotto combines creamy textures and subtle nutmeg warmth for a satisfying vegetarian meal that’s easy to prepare on the stovetop in about 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: Add the cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic to a large pot over high heat. Bring the mixture to a boil, then reduce heat to medium and cook until the squash becomes fork tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for gradually adding to the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until translucent. Then add the remaining 2 cloves of minced garlic and sauté for an additional 1-2 minutes to develop aroma.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently. This step enhances the nutty flavor and starts the cooking process.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously, allowing each cup of broth to be fully absorbed before adding the next. Repeat this until all broth is incorporated and the rice becomes creamy and tender.
- Add Parmesan Cheese: Stir the grated parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree Squash: Once the butternut squash is cooked, transfer it along with the cooking liquid, nutmeg, salt, and pepper into a blender or food processor. Puree until smooth.
- Combine and Simmer: Add the pureed squash mixture to the risotto, stirring thoroughly to combine. Reduce heat to low and let the risotto simmer for 5-10 minutes to absorb the flavors and thicken slightly.
- Serve: Serve the risotto immediately while hot and creamy for the best texture and flavor.
Notes
- Use warm broth to ensure even cooking and creamy consistency.
- Stir frequently during broth addition to prevent sticking and promote creaminess.
- For a richer risotto, substitute milk with cream or half-and-half if desired.
- Feel free to garnish with extra parmesan or fresh herbs like sage or parsley for added flavor.
- Arborio rice is essential for proper risotto texture due to its high starch content.
