This creamy butternut squash risotto is both warm and comforting. With rich flavors and a hint of sweetness from the squash, it’s perfect for a cozy dinner!
Making risotto is actually fun! I love stirring and watching it become creamy. Serve it with some cheese on top, and you just might want to keep it all to yourself! 😋
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, adding creaminess and a hint of sweetness. If you can’t find butternut squash, try pumpkin or acorn squash as substitutes. Both will work well, though they may slightly change the flavor.
Arborio Rice: This short-grain rice is key for risotto’s creamy texture. If you can’t find it, you can use Carnaroli or even sushi rice. They offer similar starchiness and will help achieve that creamy finish.
White Wine: The wine adds depth to the flavor. If you’d rather skip it, substitute with an equal amount of more stock or a splash of lemon juice for brightness without the alcohol.
Parmesan Cheese: Freshly grated Parmesan gives a creamy and salty finish. Feel free to use Pecorino Romano or a vegetarian hard cheese as a substitute. Nutritional yeast can also add a cheesy flavor for a dairy-free option!
How Do You Get the Best Creamy Texture in Risotto?
The key to creamy risotto is to stir and add liquid slowly. Start by heating your stock and keeping it warm. Here’s how to ensure you get that perfect texture:
- When you add the stock, use a ladleful at a time. Stir well until it’s mostly absorbed before adding more.
- This method releases the starches from the rice, creating that creamy consistency. Keep a steady hand stirring to prevent sticking!
- After cooking, finish off with butter and cheese for extra creaminess.
Butternut Squash Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 medium butternut squash (about 2-3 cups peeled and cubed)
- 4 cups vegetable or chicken stock, kept warm
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh herbs for garnish (sage and rosemary recommended)
- Salt and freshly ground black pepper, to taste
Time Needed:
This delicious butternut squash risotto takes about 40-50 minutes in total. You’ll need around 15 minutes for prep—peeling and cutting the squash, chopping onions and garlic. Cooking the risotto takes about 25-30 minutes as you stir and add the broth. It’s a bit of work but so worth it!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Peel your butternut squash, then cut it into bite-sized cubes. In a mixing bowl, toss the squash pieces with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the cubes on a baking sheet and roast them for about 20-25 minutes. They should be tender and slightly caramelized. Once done, remove them from the oven and set aside.
2. Prepare the Base:
In a large skillet or heavy-bottomed pot, add 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter melts, add the finely chopped onion. Sauté the onion for about 4-5 minutes until it becomes translucent. Stir in the minced garlic and let it cook for another minute until it’s fragrant.
3. Cook the Arborio Rice:
Add the Arborio rice to the skillet, stirring to coat it with the oil and butter mixture. Toast the rice for about 2 minutes until it starts to look slightly translucent around the edges. If you’re using white wine, pour it in next and stir continuously until the liquid is mostly absorbed.
4. Stir in the Stock:
Now, it’s time to add the warm stock! Use a ladle to add stock one scoop at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding more. Keep this up for about 18-20 minutes until the rice is creamy and al dente.
5. Combine and Finish:
Carefully stir in the roasted butternut squash you set aside earlier. Once combined, take the pot off the heat and mix in the remaining 2 tablespoons of butter and the Parmesan cheese. Taste your risotto and season with salt and black pepper as needed.
6. Serve It Up:
Spoon your risotto into bowls and garnish with freshly chopped sage and rosemary. Don’t hold back on extra Parmesan cheese if you love it! Enjoy your creamy, comforting butternut squash risotto!
Bon appétit!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, frozen butternut squash is a convenient alternative! Simply thaw it before roasting or add it directly to the risotto, adjusting the cooking time slightly to ensure it heats through and combines well with the rice.
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the refrigerator 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 or in the microwave, stirring to achieve a creamy texture again.
What If I Don’t Have Arborio Rice?
If you can’t find Arborio rice, you can use Carnaroli or even sushi rice as substitutes. Both varieties will still yield a creamy risotto, so don’t worry about losing that delicious texture!
Can I Make Risotto Ahead of Time?
While risotto is best enjoyed fresh, you can prepare it a few hours ahead. Cook the risotto until it is just al dente, then cool it and store in the refrigerator. When ready to serve, reheat it on the stove, adding a little stock to bring it back to life.
