Description
A creamy and comforting Butternut Squash Risotto made by cooking arborio rice slowly with broth and pureed butternut squash for a rich, flavorful dish perfect for fall or anytime you crave a hearty vegetarian meal.
Ingredients
Scale
Squash Base
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided: 2 whole peeled, 2 minced)
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves of peeled garlic. Bring to a boil.
- Simmer the squash: Reduce heat to medium and cook for about 20 minutes, or until the squash is fork tender.
- Heat remaining broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Melt butter: In a large skillet over medium heat, melt the unsalted butter.
- Sauté onions and garlic: Add diced onion to the melted butter and sauté for 3-5 minutes until translucent. Add the remaining 2 minced garlic cloves and sauté for an additional 1-2 minutes.
- Toast the rice: Add arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly.
- Cook risotto in broth: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir frequently, waiting until each cup of broth is mostly absorbed before adding the next.
- Repeat broth addition: Continue this gradual process until all broth is absorbed and the risotto is creamy and tender.
- Add cheese: Stir the grated parmesan cheese into the risotto until well combined.
- Puree the squash: When the squash is cooked, add the nutmeg, salt, and pepper to the pot with the squash, milk, broth, and garlic. Transfer the mixture to a blender or food processor and puree until smooth.
- Incorporate squash puree: Add the pureed butternut squash to the risotto and stir well to combine.
- Simmer to finish: Reduce the stove heat to low and simmer the risotto for 5-10 minutes, allowing the squash puree to absorb into the rice.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Use freshly grated parmesan cheese for best flavor.
- Keep the broth hot while adding to risotto to ensure even cooking.
- If desired, garnish with extra parmesan or fresh herbs like parsley before serving.
- Stir frequently during risotto cooking to prevent sticking and achieve ideal creaminess.
- The risotto is best served immediately as it tends to thicken upon standing.
