Description

This creamy Butternut Squash Risotto is a comforting, flavorful dish combining the natural sweetness of butternut squash with the rich, creamy texture of traditional risotto. Perfect for a cozy dinner, it features sautéed onions and garlic, perfectly toasted arborio rice slowly cooked in vegetable broth, and finished with parmesan cheese and a hint of nutmeg. The butternut squash is cooked separately, pureed, and then blended into the risotto for a smooth, velvety finish.

Ingredients

Scale

Butternut Squash Mixture

1 ½ cups butternut squash (peeled and cubed)
½ cup vegetable broth
¾ cup milk
2 garlic cloves (peeled)

Broth

8 cups vegetable broth (divided)

Risotto Base

2 tablespoons unsalted butter
1 cup onion (diced)
2 garlic cloves (minced)
1 ½ cups arborio rice
½ cup parmesan cheese (grated)
¼ teaspoon ground nutmeg
1 teaspoon black pepper
½ teaspoon salt

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Instructions

Cook Butternut Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil, then reduce 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 a separate large pot. Keep it hot for the risotto cooking process.
Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until softened. Stir in the remaining 2 minced garlic cloves and sauté for an additional 1-2 minutes.
Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently to coat the grains in butter and lightly toast them.
Cook Risotto: Start adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait until each cup of broth is almost fully absorbed before adding the next. Continue this process until all the broth has been absorbed and the risotto is creamy, about 18-20 minutes.
Add Cheese: Stir the grated parmesan cheese into the risotto, mixing well to incorporate its richness.
Puree Butternut Squash: Check that the squash is fully cooked. Add the cooked squash mixture (butternut squash, milk, broth, garlic) into a blender or food processor along with nutmeg, salt, and black pepper. Puree until smooth.
Combine and Simmer: Stir the pureed butternut squash into the risotto. Reduce the heat to low and let it simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld and the puree to fully absorb.
Serve: Serve the butternut squash risotto immediately while warm and creamy.

Notes

Use fresh vegetable broth for the best flavor; homemade or low-sodium store-bought works well.
Stirring continuously while adding broth helps create the characteristic creamy texture of risotto.
Adjust seasoning with additional salt and pepper to taste before serving.
For a richer risotto, you can substitute half-and-half for milk if desired.
The recipe is vegetarian and can be made vegan by substituting dairy butter and parmesan with plant-based alternatives.
Use a heavy-bottomed skillet or saucepan to prevent the rice from sticking and burning.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian