Description
This creamy Butternut Squash Risotto blends tender butternut squash puree with rich arborio rice, garlic, and Parmesan cheese for a comforting and flavorful vegetarian dish. The risotto is slowly cooked on the stovetop, creating a luscious texture perfect for a cozy meal.
Ingredients
Scale
Squash Puree
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup Parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the Butternut Squash: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil to start cooking the squash.
- Simmer the Squash: Reduce heat to medium and cook the squash mixture until the squash is fork tender, approximately 20 minutes, allowing the flavors to meld.
- Heat the Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in another large pot to keep it hot for the risotto.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3 to 5 minutes until soft and translucent. Then add the minced garlic and cook for another 1 to 2 minutes to develop aroma.
- Toast the Rice: Add the arborio rice to the skillet and toast it for 2 to 3 minutes while stirring, ensuring each grain is coated and slightly toasted.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir the risotto gently, allowing each cup of broth to be absorbed before adding the next to promote creamy texture.
- Continue Stirring and Adding Broth: Keep adding broth and stirring until all the broth has been fully absorbed by the rice and the risotto achieves a creamy consistency.
- Add Parmesan Cheese: Stir the grated Parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree the Butternut Squash: Once the squash is tender, add the nutmeg, salt, and black pepper to the squash mixture. Transfer everything to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Pour the pureed butternut squash into the risotto and stir well to integrate the flavors and create a luxurious texture.
- Simmer Combined Risotto: Reduce the heat to low and let the risotto simmer gently for 5 to 10 minutes to allow the flavors to meld and the puree to be fully absorbed.
- Serve Immediately: Remove from heat and serve the butternut squash risotto hot for the best taste and texture.
Notes
- Use fresh vegetable broth for the best flavor and keep it hot while cooking risotto for a creamier texture.
- Stir the risotto constantly to prevent it from sticking and to release the starches for creaminess.
- For a richer dish, substitute milk with cream or use half-and-half.
- Feel free to garnish with fresh herbs like thyme or parsley before serving for added color and flavor.
- This risotto is vegetarian but can be made vegan by substituting butter with olive oil and omitting Parmesan or using a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
