Description
This creamy and comforting Butternut Squash Risotto is a delightful fall-inspired dish perfect for a cozy meal. Featuring tender butternut squash pureed into a velvety base combined with arborio rice cooked slowly in vegetable broth and enriched with parmesan cheese, garlic, and nutmeg, this risotto offers a perfect balance of sweet and savory flavors. Easy to make on the stovetop, it provides a delicious vegetarian option that’s both satisfying and elegant.
Ingredients
Scale
Vegetables & Broth
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- 4 garlic cloves (divided)
- 1 cup onion (diced)
Other Ingredients
- ¾ cup milk
- 2 tablespoons unsalted butter
- 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: Add the peeled and cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves of peeled garlic to a large pot on the stove over high heat. Bring the mixture to a boil, then reduce the heat to medium and cook until the squash is fork tender, about 20 minutes.
- Heat Remaining Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until softened. Then add the remaining 2 cloves of minced garlic and sauté for another 1-2 minutes until fragrant.
- Toast Rice: Add the arborio rice to the skillet with the sautéed onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat the grains with butter.
- Cook Risotto: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir constantly and wait until each cup of broth is fully absorbed before adding the next. Continue this process until all the broth is absorbed and the risotto reaches a creamy consistency.
- Add Cheese: Stir the grated parmesan cheese into the risotto until well combined and creamy.
- Puree Squash Mixture: Once the butternut squash is tender, add the nutmeg, salt, and black pepper to the pot with the squash, milk, broth, and garlic. Pour the contents into a blender or food processor and puree until smooth.
- Combine Squash Puree and Risotto: Pour the pureed butternut squash mixture into the risotto and stir to combine thoroughly.
- Simmer: Reduce the stove heat to low and let the risotto simmer for 5-10 minutes, allowing the squash puree to fully integrate and the flavors to meld.
- Serve: Serve the risotto immediately while hot and creamy.
Notes
- Use low-sodium vegetable broth to control salt levels.
- For a richer risotto, consider substituting half-and-half for milk.
- If you prefer a vegan version, omit the butter and parmesan or use vegan alternatives.
- Constant stirring while adding broth helps achieve the creamy texture that defines great risotto.
- Toast the rice carefully to bring out its nutty flavor before slowly adding broth.
- The pureed squash adds both flavor and creaminess without needing cream.
