Description
This creamy and comforting Butternut Squash Risotto combines tender roasted squash with rich Arborio rice cooked slowly in vegetable broth and finished with Parmesan cheese. The butternut squash is cooked and pureed to add natural sweetness and velvety texture, while the slow absorption of broth creates a luscious, flavorful risotto perfect for a cozy meal.
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 over high heat, combine the peeled and cubed butternut squash with ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil, then reduce heat to medium and simmer until the squash is fork tender, about 20 minutes.
- Heat Broth: While the squash is cooking, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot and keep it hot for cooking the risotto.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Toast Rice: Add the Arborio rice to the skillet with the onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat the grains with butter and lightly toast.
- Gradually Add Broth: Begin adding the boiling vegetable broth to the rice, one cup at a time. Stir continuously and allow each cup of broth to be fully absorbed before adding the next. Continue until all broth has been incorporated and the rice is creamy and tender.
- Add Parmesan Cheese: Stir the grated Parmesan cheese into the risotto to enhance creaminess and flavor.
- Puree Butternut Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the squash mixture. Transfer it all to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto until evenly combined.
- Simmer to Finish: Reduce heat to low and let the combined risotto and squash simmer for 5-10 minutes, allowing the flavors to meld and the puree to be fully absorbed.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- Use warm broth to ensure even cooking of the risotto.
- Stir continuously during broth addition to achieve a creamy texture.
- For a richer risotto, substitute the milk with cream or use half-and-half.
- Freshly grated Parmesan offers the best flavor compared to pre-grated varieties.
- Adjust seasoning to taste after combining the puree and risotto.
- Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of broth or milk.
