Description
This creamy Butternut Squash Risotto combines the natural sweetness of roasted butternut squash with the rich creaminess of traditional risotto. Cooked slowly on the stovetop, the risotto is first toasted and then gently simmered with vegetable broth, finished with parmesan cheese and pureed squash for a comforting, velvety texture and warm autumnal flavors perfect for a hearty meal.
Ingredients
Scale
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves (peeled)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto
- 8 cups vegetable broth
- 2 garlic cloves (minced)
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
Instructions
- Cook Butternut Squash: Add the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot on the stove over high heat. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the additional 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 diced onion and sauté for 3-5 minutes until translucent. Add the remaining 2 minced garlic cloves and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast for 2-3 minutes, stirring frequently to coat the rice with butter and aromatics.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait for each cup of broth to be fully absorbed before adding the next.
- Continue Cooking: Repeat the process of adding broth and stirring until all broth has been absorbed and the risotto is creamy and tender.
- Add Cheese: Stir the grated parmesan cheese into the risotto until melted and incorporated.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and pepper to the pot with squash, milk, vegetable broth, and garlic. Transfer everything to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto until fully combined.
- Simmer: Reduce heat to low and simmer for 5-10 minutes to allow the flavors to meld and the squash to absorb into the rice.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- The risotto requires frequent stirring to achieve the creamy texture characteristic of a good risotto.
- Using freshly grated parmesan cheese will enhance the flavor and texture.
- If fresh butternut squash is unavailable, frozen or pre-cubed squash cubes can be used as a time-saving alternative.
- Adjust seasoning at the end to taste, as broth and cheese can add saltiness.
- Risotto is best served immediately but can be gently reheated with a splash of broth or milk.
