Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish that combines tender roasted butternut squash with classic arborio rice cooked slowly to a luscious, creamy texture. Enhanced with garlic, parmesan, and a touch of nutmeg, this recipe is perfect for a cozy dinner and serves 4 people in about 40 minutes.
Ingredients
Scale
Squash Puree Ingredients
- 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 Ingredients
- 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 over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil, then reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
- Boil Broth: Meanwhile, in a separate large pot, bring the remaining 8 cups of vegetable broth to a boil.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the 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 the arborio rice to the skillet and toast for 2-3 minutes, stirring constantly to coat the grains in butter and onion mixture.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice, one cup at a time. Stir continuously and allow the broth to be absorbed fully before adding the next cup. Continue this process until all the broth has been absorbed and the risotto is creamy.
- Add Parmesan: Stir the grated parmesan cheese into the creamy risotto until melted and thoroughly combined.
- Puree Squash: Once the butternut squash is cooked, add the nutmeg, salt, and black pepper to the pot with the squash mixture. Transfer everything including the milk, broth, and garlic to a blender or food processor and puree until smooth.
- Combine Squash Puree and Risotto: Pour the pureed squash into the risotto and stir well to combine all flavors.
- Simmer: Reduce the stovetop heat to low and let the risotto simmer gently for 5-10 minutes to allow the flavors to meld and the puree to be fully absorbed.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- For a vegan version, substitute butter with olive oil and parmesan with a vegan cheese alternative.
- Use low-fat milk or plant-based milk to reduce fat content.
- Stir the risotto frequently to prevent sticking and ensure even cooking.
- Freshly grated parmesan gives a better flavor than pre-grated.
- To enhance the flavor, roast the butternut squash before cooking if desired.
