Butternut Squash and Caramelized Onion Risotto Recipe

Introduction

There’s something truly magical about fall—a time when cozy sweaters come out of storage, and we gather with loved ones around the dinner table. Today’s recipe, Butternut Squash and Caramelized Onion Risotto, perfectly embodies this season of warmth and togetherness. This dish combines the natural sweetness of butternut squash with the rich, gooey texture of caramelized onions, brought together in a creamy risotto that is sure to be a family favorite. Featuring layers of flavors and a touch of creativity, it’s an irresistible addition to your autumn menu and a fantastic way to enjoy time with family in the kitchen.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Skill Level: Intermediate

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 3 medium onions, thinly sliced
• 1 tablespoon butter
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh sage or parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Meanwhile, heat the remaining olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20 minutes, or until deeply caramelized. Remove from heat and set aside.
3. In a large, heavy-bottomed pot, add the Arborio rice and toast it for 2-3 minutes over medium heat. Add the white wine and stir until absorbed.
4. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently and allowing each batch to be absorbed before adding the next. This process should take about 20 minutes.
5. Once the rice is creamy and cooked to al dente, fold in the roasted butternut squash and caramelized onions. Stir in the Parmesan cheese until well combined. Season with salt and pepper to taste.
6. Garnish with fresh sage or parsley and serve immediately.

Helpful Tips

• For a smoother risotto: Use a blender to puree half of the roasted butternut squash before adding it to the dish.
• Vegetarian-friendly: Ensure your vegetable broth is vegetarian. You can also substitute the Parmesan with a plant-based cheese.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth to regain the creamy texture.
• Ingredient substitutions: Use shallots instead of onions for a milder flavor, or replace Arborio rice with farro for a delightful twist.

Conclusion

This Butternut Squash and Caramelized Onion Risotto is more than just a meal; it’s a reason to gather, laugh, and create lasting memories. Pair this dish with a crisp green salad and a glass of chilled white wine for a complete dining experience. I’d love to see your creations—don’t forget to share them using the hashtag #ZynahzRecipes or tag us on Instagram for a chance to be featured! Visit us at Zynahz to leave feedback, and be sure to subscribe to our newsletter for the latest recipes and updates. Follow us on social media for more inspiration, tips, and delicious ideas. Happy cooking!