Description
A creamy and comforting Butternut Squash Risotto recipe that blends tender pureed squash with arborio rice cooked to perfection in vegetable broth, enriched with butter, garlic, and parmesan cheese. This stovetop risotto is smooth, flavorful, and 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
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto
- 8 cups vegetable broth
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
Instructions
- Cook Butternut Squash: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil.
- Simmer Squash: Reduce the heat to medium and cook until the squash is fork-tender, about 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in another large pot.
- Prepare Risotto Base: In a separate large skillet over medium heat, melt the butter.
- Sauté Aromatics: Add diced onion to the melted butter and sauté for 3-5 minutes until translucent, then add the remaining 2 cloves minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice, one cup at a time, stirring continuously.
- Absorb Broth: Once the first cup of broth is absorbed, add the next cup and keep stirring the risotto.
- Continue Adding Broth: Repeat this process until all the broth is absorbed and the risotto becomes creamy.
- Add Parmesan: Stir the grated parmesan cheese into the risotto for richness and flavor.
- Puree Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the squash mixture. Transfer it, including the milk, vegetable broth, and garlic, to a blender or food processor, and puree until smooth.
- Combine Puree and Risotto: Pour the pureed squash into the risotto and stir to combine thoroughly.
- Simmer Risotto: Reduce the heat to low and simmer for 5-10 minutes until the puree has been absorbed and the risotto is creamy and heated through.
- Serve: Serve the butternut squash risotto immediately while warm.
Notes
- Stirring the risotto continuously while adding broth helps achieve the creamy texture characteristic of good risotto.
- Use fresh parmesan cheese for best flavor.
- You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
- Adjust seasoning by adding more salt or pepper according to taste before serving.
- Ensure the vegetable broth is kept hot to maintain cooking temperature when adding to risotto.
