This creamy butternut squash risotto is a warm hug in a bowl! Packed with sweet squash and rich flavors, it’s perfect for cozy nights. Plus, it’s vegetarian-friendly!
Making risotto may sound fancy, but it’s really just about stirring. I love how the squash adds a lovely color and taste. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Butternut Squash: The star of the dish! Ensure it’s fresh and firm for the best texture. If you can’t find butternut, pumpkin or acorn squash can work in a pinch.
Olive Oil: This adds flavor and helps cook your onions. I prefer extra-virgin for its richness, but any cooking oil like avocado or canola will do.
Arborio Rice: This rice is key for that creamy risotto texture. If you can’t find it, Carnaroli or Vialone Nano rice are good alternatives, while regular white rice won’t yield the same creaminess.
Parmesan Cheese: A must for flavor! Grated Parmigiano-Reggiano is my favorite, but pecorino romano works, too. If you’re dairy-free, nutritional yeast can add a cheesy flavor without the cheese.
How Do I Make Creamy Risotto Without Overcooking It?
The key to perfect risotto is patience and constant stirring. Here’s how to get that creamy texture without overcooking:
- Start with medium heat for sautéing and low heat when adding broth.
- Add broth gradually, one ladle at a time, and only add more once it’s mostly absorbed.
- Don’t rush! Stir continuously; it helps release the starch from the rice, creating that creamy consistency.
- After about 18-20 minutes, taste the rice. It should be al dente – cooked but with a slight bite.
Follow these tips, and you’ll have a risotto that shines!
Butternut Squash Risotto
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth, kept warm
Aromatics:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Risotto:
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional; can substitute with broth)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
For Garnish:
- Fresh sage leaves, for garnish
- Fresh thyme leaves, for garnish (optional)
How Much Time Will You Need?
This comforting dish takes about 45 minutes to prepare and cook. You’ll spend a bit of time chopping and mixing, but trust me, the creamy goodness is worth every minute!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread them out evenly on a baking sheet. Roast for about 25-30 minutes, or until they are tender and have a lovely caramel color. Once done, remove them from the oven and set aside. This will add a sweet, roasted flavor to your risotto!
2. Sauté the Aromatics:
In a large, deep skillet or pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Then, add the minced garlic and cook for another minute, stirring until fragrant.
3. Toast the Rice:
Next, add the Arborio rice to the pan, stirring well to coat the grains with the oil and onion mixture. Cook this for about 2-3 minutes, allowing the edges of the rice to turn slightly translucent—this step helps release the starch and gives risotto its creamy texture.
4. Add Wine (if using):
If you’re using white wine, pour it in now and stir continuously until it has mostly evaporated. This adds an incredible depth of flavor to your risotto.
5. Gradually Add the Broth:
Now, it’s time to add the warm vegetable broth. Use a ladle to pour in one portion at a time, stirring frequently. Allow each ladle of broth to be absorbed before you add the next. Keep this going for about 18-20 minutes, until the rice is creamy and just tender—but don’t forget to taste it along the way!
6. Mix in the Roasted Squash:
Once your rice has reached that beautiful creamy consistency, gently fold in the roasted butternut squash cubes. This adds fantastic flavor and texture!
7. Finish with Cheese and Butter:
Remove the pan from heat and stir in the grated Parmesan cheese and unsalted butter. Mix until everything is melted and combined. Taste and adjust the seasoning with salt and pepper if needed.
8. Serve and Garnish:
Finally, serve your risotto warm in bowls. Top with fresh sage leaves and a sprinkle of fresh thyme if you’d like. A little freshly cracked black pepper on top adds a delightful finishing touch!
Enjoy your comforting and luscious Butternut Squash Risotto! You’ll love every creamy bite! 🍂✨
Can I Use Other Types of Squash?
Absolutely! While butternut squash is delicious, you can substitute it with pumpkin, acorn squash, or even sweet potatoes. Each will bring a different flavor, but they all work beautifully in risotto!
What If I Don’t Have Arborio Rice?
If Arborio rice isn’t available, you can use Carnaroli or Vialone Nano rice, which are also great for risotto. Regular white rice won’t yield the same creaminess but can be used in a bind, just keep an eye on the cooking time!
Can I Make This Risotto Vegan?
Definitely! To make it vegan, simply omit the Parmesan cheese and butter, or replace them with nutritional yeast and a plant-based butter substitute. You’ll still enjoy a creamy and flavorful dish!
How Can I Store Leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen it up, and warm it gently on the stove, stirring frequently to maintain creaminess.