Description
This creamy and comforting Butternut Squash Risotto combines the sweet, nutty flavors of roasted butternut squash with classic Italian arborio rice cooked to perfection. Enhanced with garlic, parmesan, and a hint of nutmeg, this vegetarian dish is rich and velvety, perfect for a cozy dinner.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- 8 ½ cups vegetable broth, divided
- ¾ cup milk
- 4 garlic cloves, divided
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
Instructions
- Cook the Butternut Squash: Add the cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic into a large pot over high heat. Bring to a boil, then reduce heat to medium and simmer until the squash is fork-tender, about 20 minutes.
- Prepare Vegetable Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot on the stove.
- Sauté Aromatics: In a large skillet over medium heat, melt the unsalted butter. Add diced onion and sauté for 3-5 minutes until translucent. Add the remaining 2 cloves of minced garlic and sauté for an additional 1-2 minutes.
- Toast the Rice: Add arborio rice to the skillet and toast for 2-3 minutes, stirring frequently to coat the grains in butter and lightly toast them.
- Cook Risotto with Broth: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait until each cup of broth is absorbed before adding the next. Continue until all broth is absorbed and the risotto is creamy.
- Add Parmesan Cheese: Stir grated parmesan cheese into the cooked risotto, ensuring even distribution and a creamy texture.
- Puree the Butternut Squash: Once the squash is tender, add nutmeg, salt, and black pepper to the squash mixture. Pour the mixture into a blender or food processor and puree until smooth.
- Combine Pureed Squash with Risotto: Add the pureed butternut squash to the risotto and stir well to combine.
- Simmer and Finish: Reduce heat to low and let the risotto simmer for 5-10 minutes, allowing the squash flavor to fully incorporate and risotto to thicken.
- Serve: Serve the butternut squash risotto immediately while hot and creamy.
Notes
- Use freshly grated parmesan for best flavor.
- Stir the risotto frequently to prevent sticking and develop creaminess.
- Adjust seasoning with salt and pepper if needed before serving.
- For a vegan version, substitute butter with olive oil and parmesan with a plant-based cheese or nutritional yeast.
- Reserve some vegetable broth for adjusting risotto consistency if it becomes too thick.
