Description
A creamy and comforting Butternut Squash Risotto that combines roasted butternut squash puree with classic arborio rice cooked slowly in vegetable broth. This vegetarian dish features a rich, cheesy texture with warming nutmeg and garlic flavors, perfect for a hearty meal.
Ingredients
Scale
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
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
Instructions
- Cook the Squash: Combine the cubed butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves in a large pot over high heat. Bring to a boil.
- Simmer Squash: Reduce heat to medium, then cook until the squash is fork tender, about 20 minutes.
- Heat 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 translucent.
- Add Garlic and Rice: Add the minced garlic to the onions and sauté for another 1-2 minutes. Then add the arborio rice and toast it for 2-3 minutes, stirring constantly.
- Start Adding Broth: Begin adding the boiling vegetable broth to the rice one cup at a time, allowing each cup to absorb completely before adding the next.
- Continue Cooking Risotto: Stir continuously and continue adding broth until all broth has been absorbed and the risotto becomes creamy and tender.
- Add Cheese: Stir in the grated parmesan cheese until melted and well combined.
- Puree Cooked Squash: Once the squash is tender, add the nutmeg, salt, and pepper to the squash mixture. Transfer it all to a blender or food processor and puree until smooth.
- Combine Squash Puree and Risotto: Pour the pureed squash into the risotto and stir thoroughly to combine.
- Simmer Risotto: Lower the heat to low and let the risotto simmer for 5-10 minutes to incorporate the flavors and thicken slightly.
- Serve: Remove from heat and serve immediately while hot and creamy.
Notes
- Use vegetable broth to keep the dish vegetarian and enhance flavor.
- To make it vegan, omit parmesan cheese or substitute with a vegan cheese alternative.
- Stirring frequently helps prevent the risotto from sticking and ensures creaminess.
- For a richer flavor, use unsalted butter and adjust salt at the end.
- The puree adds creaminess without needing heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
