Description
A creamy and comforting butternut squash risotto bursting with cozy autumn flavors. This easy-to-make recipe combines tender butternut squash, aromatic herbs, and creamy Arborio rice to create a perfect fall dinner dish that’s ideal for parties or intimate date nights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups cubed butternut squash (¼-inch cubes)
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 cups warmed vegetable broth
- Chopped parsley or small sage leaves (optional, for garnish)
- ½ cup grated pecorino or Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics and Squash: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook for 2 to 3 minutes, until the onion becomes translucent. Then add the cubed butternut squash and continue cooking for 6 to 8 minutes until the squash starts to soften.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the Arborio rice and stir to coat the grains well. Cook for about 1 minute to toast the rice lightly.
- Deglaze with Wine: Pour in the dry white wine and stir continuously. Cook for 1 to 3 minutes until the wine mostly evaporates, concentrating the flavors.
- Cook Risotto with Broth: Begin adding the warmed vegetable broth, ¾ cup at a time, stirring continuously. Allow each addition of broth to be completely absorbed before adding the next. Continue this process until the risotto becomes soft, creamy, and the butternut squash is tender, approximately 25 to 30 minutes total.
- Season and Garnish: Taste and adjust seasoning with sea salt and black pepper as needed. Garnish with chopped parsley or small sage leaves and serve with grated pecorino or Parmesan cheese on the side if desired.
Notes
- This creamy butternut squash risotto is perfect for cozy fall evenings and dinner parties.
- Use fresh herbs like rosemary or sage to add an aromatic depth to the dish.
- For a richer risotto, finish with a pat of butter or extra grated cheese if desired.
- Keep the broth warm to help the risotto cook evenly and maintain a creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
