Craving a restaurant-quality dish in the comfort of your own home? Look no further than this Butternut Squash Risotto! This isn’t just a recipe; it’s an experience. We’ve created a simple, step-by-step guide to help you achieve the perfect creamy texture and rich, savory flavor that makes risotto so irresistible. Perfect for a cozy weeknight dinner, or a special occasion, this recipe is guaranteed to impress.
What is Butternut Squash Risotto?
Butternut Squash Risotto is a creamy and comforting Italian rice dish made with Arborio rice, butternut squash puree, broth, and Parmesan cheese. This variation brings a touch of sweetness and fall flavor with the addition of roasted butternut squash.
The squash’s natural sweetness balances perfectly with the savory Parmesan and the creamy texture of the risotto. It’s a surprisingly easy dish to make at home, requiring patience and attention to detail with the slow addition of broth, but the result is well worth the effort. The creamy texture and rich, warm flavors make it a perfect centerpiece for any meal. It’s elegant enough for a dinner party but simple enough for a weeknight treat. Are you ready to try a bowl of pure deliciousness? Let’s get cooking!
Key Ingredients for Butternut Squash Risotto:
- Butternut Squash: 1 medium (about 2 pounds), peeled, seeded, and cubed. Roasting the squash concentrates its flavor and makes it easily puree-able.
- Arborio Rice: 1 1/2 cups. This short-grain rice is essential for risotto; its high starch content creates the creamy texture.
- Vegetable Broth: 6-7 cups, heated. Using warm broth ensures even cooking and helps maintain the rice’s creamy consistency.
- Onion: 1 medium, finely chopped. Provides a savory base flavor for the risotto.
- Garlic: 2 cloves, minced. Adds a pungent, aromatic element to the dish.
- Dry White Wine: 1/2 cup (optional, but recommended). Adds acidity and depth of flavor to the risotto. Pinot Grigio or Sauvignon Blanc work well.
- Parmesan Cheese: 1/2 cup, grated, plus more for serving. Essential for the creamy texture and salty, umami flavor. Use freshly grated Parmesan for the best results.
- Butter: 2 tablespoons. Use unsalted butter to control the saltiness of the dish.
- Olive Oil: 2 tablespoons. For roasting the squash and sautéing the onion and garlic.
- Fresh Sage: 2 tablespoons, chopped (or 1 teaspoon dried). Adds an earthy, aromatic element that complements the butternut squash beautifully.
- Salt and Black Pepper: To taste.
- Optional Garnishes: Toasted pumpkin seeds (pepitas), chopped parsley, a drizzle of olive oil.
How to Make Butternut Squash Risotto:
This Butternut Squash Risotto is deceptively simple. It takes about an hour from start to finish, and the active cooking time is minimal. What makes this risotto shine is the creamy texture and the sweet, nutty flavour of the roasted butternut squash. It’s easy to impress your friends with this dish, because while it tastes complex and flavourful, it’s mainly about the method of slowely letting the rice absorb the broth, which is then seasoned with the savory flavors of an Italian cuisine.
Step-by-Step Instructions:
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Once cooled slightly, puree about 1/2 cup of the roasted squash in a food processor or with an immersion blender until smooth. Reserve the remaining roasted squash for garnish.
- Sauté the Aromatics: While the squash is roasting, heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened but not browned, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the grains are lightly toasted and translucent around the edges. This step helps to release the starch and create a creamier risotto.
- Deglaze with Wine (Optional): Pour in the dry white wine (if using) and stir until it’s fully absorbed, about 1-2 minutes. The wine adds acidity and depth of flavor.
- Add Broth Gradually: Begin adding the warm vegetable broth, one cup at a time, stirring constantly. Wait until each cup of broth is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente – tender but with a slight bite.
- Incorporate the Butternut Squash Puree & Seasonings: Stir in the butternut squash puree and chopped fresh sage. Season with salt and pepper to taste.
- Add Parmesan and Butter: Remove the pot from the heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. This will create an extra creamy and rich texture.
- Adjust Consistency: If the risotto is too thick, add a little more warm broth until it reaches your desired consistency. It should be creamy and slightly loose.
- Serve Immediately: Spoon the Butternut Squash Risotto into bowls. Garnish with the remaining roasted butternut squash, extra Parmesan cheese, toasted pumpkin seeds, chopped parsley, and a drizzle of olive oil, if desired.
Why You’ll Love This Butternut Squash Risotto:
This Butternut Squash Risotto is the ultimate autumnal comfort food experience. Its creamy texture, combined with the sweet and nutty flavour of butternut squash, makes it incredibly satisfying. Making risotto at home is also a great way to save money compared to ordering it at a restaurant – you’ll be surprised how little it costs to create such a delicious and impressive dish! The fresh sage and Parmesan cheese add a savoury depth that elevates the flavors.
If you’re a fan of creamy pasta dishes, why not also try our Creamy Mushroom Pasta recipe? It’s another great way to enjoy a restaurant-quality meal at home. But for now, let’s get back to that risotto! Try this Butternut Squash Risotto tonight and transform your kitchen into your favourite Italian restaurant.
What to Serve Butternut Squash Risotto With:
This rich and creamy risotto pairs perfectly with light and refreshing sides.
- Arugula Salad: A simple arugula salad with a lemon vinaigrette provides a peppery contrast to the richness of the risotto.
- Roasted Brussels Sprouts: Roasted Brussels sprouts with balsamic glaze add a slightly bitter and caramelized flavor.
- Grilled Chicken or Shrimp: For a more substantial meal, serve the risotto with grilled chicken or shrimp.
- Dry White Wine: A crisp dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the risotto beautifully.
- Prosciutto-Wrapped Pears: A light appetizer of prosciutto-wrapped pear slices provides a sweet and savory start to the meal.
Top Tips for Perfecting Butternut Squash Risotto:
- Use Warm Broth: Always use warm broth when making risotto. Cold broth can lower the temperature of the rice and prevent it from cooking evenly.
- Stir Frequently: Stirring the rice constantly releases the starch and creates a creamy texture. Don’t skip this step!
- Don’t Overcook the Rice: The rice should be al dente – tender but with a slight bite. Overcooked risotto will be mushy.
- Adjust Consistency: If the risotto is too thick, add a little more warm broth until it reaches your desired consistency. It should be creamy and slightly loose.
- Substitute Spices: If you don’t have sage available, substitute thyme, rosemary, or marjoram for a similar earthy flavour.
5 Facts about Butternut Squash Risotto:
- Butternut Squash Risotto is a variant of the traditional Italian risotto dish where butternut squash is the star ingredient.
- Arborio rice’s high starch content is crucial for achieving the creamy texture in risotto since it releases starch as it cooks.
- Roasting brings out more sweetness from the squash, enhancing the overall flavour of the risotto.
- The dish uses a gradual addition method of broth into the rice while constantly stirring which is essential for a proper risotto texture.
- Parmesan cheese contributes greatly to the creamy thickness and the umami flavor of the risotto.
Storing and Reheating Tips:
Storing:
- Let the risotto cool completely before storing it in an airtight container.
- Refrigerate the risotto within two hours of cooking.
- Store in the refrigerator for up to 2-3 days.
Reheating:
- Reheat the risotto gently in a saucepan over low heat.
- Add a splash of broth or water to loosen it up, as it will thicken as it sits.
- Stir frequently to prevent sticking.
- You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating.
Freezing:
- While not ideal, risotto can be frozen. Let it cool completely then store in an airtight freezer-safe container.
- When ready to serve, defrost completely in the fridge (preferably overnight).
- Add extra broth/water when reheating as above as the thawing and rehearing process often breaks down the rice.
Final Thoughts:
This Butternut Squash Risotto is more than just a meal; it’s an experience. Its creamy texture, comforting flavors, and relatively simple preparation make it a perfect dish for any occasion. Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve guests, this recipe is sure to please. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece! Enjoy!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Butternut Squash Risotto FAQs:
Q: Can I use different type of rice?
A: Although possible, Arborio rice is best. Its high starch content creates the signature creamy texture. Substituting another type of rice will give a distinctly different, and less creamy result.
Q: Can I make this ahead of time?
A: Risotto is best served immediately. However, you can roast the squash in advance. If you absolutely must get ahead, cook the rice partially, and then stop before it is creaming. When ready to serve add the partially cooked rice back to a pan (with more liquid) and finish to serve.
Q: Can I make this vegetarian?
A: This recipe is already vegetarian-friendly if you use vegetable broth.
Q: Can I add protein to this dish?
A: Absolutely! Grilled chicken, shrimp, or scallops would be delicious additions.
Q: Can I use frozen butternut squash?
A: Yes, but roasting from fresh always gives a better flavor profile. Ensure it is fully thawed before use, or the residual moisture in the puree may yield a soggy result.
Q: Can I omit the wine?
A: Yes, you can omit the wine. Simply skip that step and continue with adding the broth. It does add a depth of flavor but if you don’t have any on hand or prefer not to use it, it’s perfectly fine to leave it out.