Description
This creamy and comforting Butternut Squash Risotto combines tender roasted squash with rich Parmesan and Arborio rice, creating a velvety dish perfect for a cozy dinner. The risotto is infused with garlic and nutmeg for warmth and depth of flavor, making it a delightful vegetarian entrée that’s both hearty and elegant.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- 8 ½ cups vegetable broth, divided
- ¾ cup milk
- 4 garlic cloves, divided
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto Base
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups Arborio rice
- ½ cup Parmesan cheese, grated
Instructions
- Cook Butternut Squash: Add the peeled and cubed butternut squash, ½ cup of vegetable broth, milk, and 2 cloves of peeled garlic to a large pot over high heat. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork-tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Prepare Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent.
- Add Garlic and Rice: Add the remaining 2 cloves of minced garlic to the skillet, sauté for 1-2 minutes, then add the Arborio rice.
- Toast Rice: Toast the rice in the skillet for 2-3 minutes, stirring constantly to coat the grains with butter and aromatics.
- Cook Risotto with Broth: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously; once a cup of broth is absorbed, add the next.
- Continue Adding Broth: Keep adding broth and stirring until all broth is absorbed and the risotto becomes creamy and tender.
- Incorporate Cheese: Stir grated Parmesan cheese into the risotto, enhancing flavor and creaminess.
- Puree Squash: The cooked squash should now be tender. Add nutmeg, salt, and black pepper to the squash mixture, then transfer everything to a blender or food processor and puree until smooth.
- Combine Squash and Risotto: Add pureed squash back into the skillet with the risotto and stir well to combine.
- Simmer Combined Dish: Reduce the heat to low and simmer the risotto with the pureed squash for 5-10 minutes until the flavors are melded and the mixture is smooth and creamy.
- Serve: Serve the Butternut Squash Risotto immediately while hot and creamy.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Stirring continuously while adding broth ensures the risotto develops its creamy texture.
- Add a splash of white wine before the broth for added depth, if desired.
- For a vegan version, substitute butter and Parmesan with plant-based alternatives.
- The risotto is best served fresh but can be gently reheated with additional broth if needed.
