Butternut Squash Risotto Recipe

Introduction

Butternut Squash Risotto is a creamy and comforting dish that combines the nutty flavors of Arborio rice with sweet, caramelized butternut squash. Enhanced with Parmesan cheese and a hint of nutmeg, this risotto is perfect for a cozy meal or an impressive side dish.

Ingredients

• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4-5 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg (optional)
• Fresh parsley, chopped, for garnish
• Extra Parmesan for serving

Directions

1. Roast the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Toss the diced butternut squash with olive oil, salt, and pepper. Spread in an even layer on a baking sheet.
   • Roast for 20-25 minutes, turning halfway through, until the squash is tender and lightly caramelized. Set aside.
2. Start the Risotto:
   • In a large skillet or heavy-bottomed pan, heat a tablespoon of olive oil (or butter) over medium heat.
   • Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Toast the Rice:
   • Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly. This step gives the risotto its nutty flavor.
   • If using, add the white wine and stir until absorbed by the rice.
4. Cook the Risotto:
   • Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding more.
   • Continue this process, stirring frequently, for about 18-20 minutes, or until the rice is creamy and tender but still al dente.
5. Add the Squash and Cheese:
   • Stir the roasted butternut squash into the risotto, along with the butter, grated Parmesan, and nutmeg (if using).
   • Taste and season with salt and pepper as needed.
6. Serve:
   • Garnish with fresh parsley and extra Parmesan. Serve immediately while the risotto is creamy and warm.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Herb Infusion: Add fresh thyme or rosemary while cooking the onions and garlic for an extra layer of flavor.
• Nutty Flavor: Substitute the Parmesan with Pecorino Romano for a sharper taste.
• Creamy Twist: Stir in a splash of heavy cream for an even creamier risotto.

Storage/Reheating

• Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan over low heat with a splash of broth or water to restore creaminess. Stir frequently to prevent sticking.

10 FAQs

1. Can I use other types of squash?
   • Yes, you can use pumpkin or acorn squash as alternatives.
2. Can I make this risotto in advance?
   • Risotto is best served fresh but can be prepared up to a day in advance and reheated with a bit of broth.
3. What if I don’t have Arborio rice?
   • Arborio rice is best for risotto due to its high starch content, but you can substitute with Carnaroli or Vialone Nano rice.
4. Can I omit the wine?
   • Yes, the wine is optional. You can use additional broth or just skip it.
5. How do I know when the risotto is done?
   • The risotto should be creamy and the rice should be tender but still have a slight bite (al dente).
6. Can I freeze risotto?
   • Freezing risotto is not recommended as it can change the texture. It’s best enjoyed fresh.
7. What can I serve with this risotto?
   • It pairs well with grilled meats, roasted vegetables, or a simple green salad.
8. Can I make this recipe without cheese?
   • You can, but the cheese adds creaminess and flavor. Consider using a dairy-free alternative if needed.
9. How can I make this recipe spicier?
   • Add a pinch of red pepper flakes or a dash of hot sauce to the risotto.
10. Can I use pre-cooked butternut squash?
    • Yes, if you have pre-cooked squash, you can skip the roasting step and add it directly to the risotto.

Conclusion

Butternut Squash Risotto is a comforting and flavorful dish that brings together creamy Arborio rice with the sweet, caramelized notes of roasted butternut squash. It’s perfect for a cozy dinner or a special occasion, and its variations allow for flexibility based on your preferences. Enjoy this delightful risotto garnished with fresh parsley and extra Parmesan for a truly satisfying meal.

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