Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish perfect for chilly evenings. Combining the natural sweetness of pureed butternut squash with the richness of parmesan cheese and the creamy texture of arborio rice, this risotto is cooked on the stovetop using traditional techniques to create a smooth, hearty meal that serves four.
Ingredients
Scale
Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Broth
- 8 cups vegetable broth
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash Mixture: Add the cubed butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot over high heat. Bring to a boil, then reduce to medium heat and cook for about 20 minutes until the squash is fork tender.
- Heat Broth: In a separate large pot, bring the remaining 8 cups of vegetable broth to a boil to keep it hot for cooking the risotto.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until translucent. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add and Toast Rice: Add the arborio rice to the skillet and toast it by stirring continuously for 2-3 minutes until it is slightly translucent at the edges.
- Cook Risotto with Broth: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring continuously. Wait until each cup of broth is fully absorbed before adding the next. Continue this process until all broth is absorbed and the rice is creamy and tender.
- Incorporate Parmesan: Stir the grated parmesan cheese into the creamy risotto and mix well.
- Puree Squash Mixture: Once the butternut squash is tender, add the nutmeg, salt, and pepper to the pot with the squash, milk, vegetable broth, and garlic. Transfer the mixture to a blender or food processor and puree until smooth.
- Combine Pureed Squash and Risotto: Add the pureed butternut squash to the risotto. Stir to combine evenly.
- Simmer to Finish: Reduce the heat to low and simmer the combined risotto and squash mixture for 5-10 minutes, allowing the flavors to meld and the risotto to thicken slightly.
- Serve: Serve the risotto immediately while warm and creamy for the best texture and taste.
Notes
- Use fresh vegetable broth for better flavor or substitute with low-sodium broth to control salt content.
- Keep the broth hot while adding it to rice to ensure even cooking and creamy texture.
- Stirring constantly is key to achieving a creamy risotto and preventing rice from sticking.
- You can substitute milk with a dairy-free alternative like almond or oat milk for a lactose-free version.
- Feel free to garnish with additional parmesan or fresh herbs like sage or thyme for added flavor.
