Imagine a cozy evening with your loved ones gathered around the dinner table, the aroma of a creamy, comforting Butternut Squash and Parmesan Risotto wafting through the air. This dish is a celebration of fall’s bounty and the warmth of family traditions. Perfect for a family dinner or a festive gathering, this risotto is not only a feast for the taste buds but also a delight for the soul. The butternut squash lends a subtle sweetness, beautifully complemented by the nutty, rich flavor of Parmesan cheese. It’s a dish that speaks of love, comfort, and creativity, bringing everyone together one spoonful at a time.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 cups vegetable or chicken broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- In a medium saucepan, bring the broth to a simmer. Keep it warm over low heat.
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the Arborio rice to the pot, stirring to coat the rice grains in the butter. Cook for 2-3 minutes, until the edges of the rice become translucent.
- Pour in the white wine, stirring continuously until it has been absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes, and the rice should be creamy yet slightly al dente.
- Stir in the roasted butternut squash and half of the grated Parmesan cheese. Season with salt and pepper to taste. Continue cooking for 2-3 minutes until everything is heated through.
- Remove the pot from the heat and stir in the remaining Parmesan cheese. Garnish with chopped parsley if desired.
- Serve the risotto warm, with extra Parmesan cheese on the side.
Helpful Tips
- For a variation, try adding a handful of toasted pine nuts or crumbled crispy sage leaves on top for added texture and flavor.
- If you’re new to making risotto, remember to stir often and add the broth slowly to achieve that perfect creamy consistency.
- If you don’t have Arborio rice, you can substitute with Carnaroli or Vialone Nano rice, both of which are excellent for risotto.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to restore the creamy texture.
Pairings
This Butternut Squash and Parmesan Risotto pairs beautifully with a simple green salad and a glass of crisp white wine like Sauvignon Blanc or a light Pinot Grigio. For a heartier meal, serve it alongside roasted chicken or grilled shrimp.
We hope this Butternut Squash and Parmesan Risotto recipe fills your home with warmth and brings joy to your family dinners. We would love to see your culinary creations! Share your dishes using #ZynahzRecipes or tag us on Instagram at @Zynahz. Don’t forget to leave your feedback on our website at Zynahz.com. Subscribe to our newsletter for the latest recipes and follow us on social media for daily inspiration. Happy cooking!
