Description
A creamy and comforting Butternut Squash Risotto featuring tender squash pureed into a rich and flavorful Arborio rice base, enhanced with garlic, parmesan, and warm spices. This dish is perfect for a cozy dinner, combining the natural sweetness of butternut squash with the creamy texture of traditional risotto.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
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
Instructions
- Cook Butternut Squash: In a large pot, combine butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil over high heat, then reduce to medium and simmer until the squash is fork tender, approximately 20 minutes.
- Prepare Broth: Meanwhile, bring 8 cups of vegetable broth to a boil in a separate large pot to keep it hot for the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Toast Rice: Add Arborio rice to the skillet with onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat the grains with butter and enhance flavor.
- Add Broth Gradually: Begin adding the boiling vegetable broth one cup at a time to the rice, stirring constantly. Wait for each cup of broth to be absorbed before adding the next.
- Continue Cooking Risotto: Repeat the process of adding broth and stirring until all broth is absorbed and the rice is creamy and tender, about 18-20 minutes.
- Add Parmesan: Stir grated parmesan cheese into the risotto thoroughly for richness and flavor.
- Puree Butternut Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the pot with the squash mixture. Transfer it to a blender or food processor and puree until smooth.
- Combine Puree with Risotto: Add the pureed butternut squash to the risotto and stir to combine evenly.
- Simmer Risotto: Reduce the heat to low and let the risotto simmer for 5-10 minutes, allowing the pureed squash to fully incorporate and thicken the dish.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Keep the broth hot during the risotto cooking process to ensure even cooking.
- Stir the risotto frequently to release the rice’s starch and create creaminess.
- If you prefer a thinner risotto, add a bit more broth or milk at the end.
- Grated parmesan is best added off the heat to avoid curdling.
- Use unsalted butter to control the sodium level in the dish.
- Leftover risotto can be refrigerated and gently reheated with a splash of broth or milk.
