Description
This creamy and comforting Butternut Squash Risotto combines tender butternut squash puree with classic arborio rice cooked in flavorful vegetable broth. The dish is enriched with parmesan cheese, butter, and aromatic garlic and onions, making it a perfect vegetarian main or side dish. The squash is first cooked and pureed for a smooth, velvety texture that blends beautifully into the risotto, delivering a rich, savory, and slightly nutty flavor profile.
Ingredients
Scale
Main Ingredients
- 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)
- 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 Butternut Squash: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves of peeled garlic. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes until the squash is fork-tender.
- Heat Broth for Risotto: 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 the remaining 2 cloves of minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Toast Rice: Add the arborio rice to the skillet with the sautéed onions and garlic. Cook for 2-3 minutes, stirring frequently, to toast the rice evenly.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir the rice continuously and wait for each cup of broth to be fully absorbed before adding the next. Continue this process until all broth is absorbed and the risotto develops a creamy consistency.
- Add Parmesan: Stir the grated parmesan cheese into the risotto, mixing thoroughly to incorporate the cheese’s flavor and creaminess.
- Puree Butternut Squash: Once the squash is tender, add the nutmeg, salt, and black pepper to the pot containing the squash, milk, broth, and garlic. Transfer all contents to a blender or food processor and puree until smooth.
- Combine Squash Puree and Risotto: Pour the pureed butternut squash into the risotto and stir to fully combine. Reduce the heat to low and simmer for 5-10 minutes, allowing the puree to blend with the rice and thicken the dish.
- Serve: Remove from heat and serve immediately while warm and creamy.
Notes
- Keep stirring the risotto constantly to prevent it from sticking and to help release the rice’s natural starch for creaminess.
- Use warm broth to maintain an even cooking temperature during the risotto preparation.
- If you prefer a richer taste, substitute milk with cream or add extra Parmesan cheese before serving.
- Leftover risotto can be cooled and stored in the refrigerator for up to 3 days, best reheated with a splash of broth or milk.
