Butternut Squash and Corn Risotto Recipe

As the crisp autumn air wraps around us, there’s nothing quite like gathering family and friends for a warm, comforting meal. This Butternut Squash and Corn Risotto embodies everything we love about fall: the vibrant colors, the rich flavors, and the sense of togetherness. Every bite blends creamy risotto with sweet corn kernels and roasted butternut squash, evoking the coziness of a rustic, autumnal table. It’s a dish that brings everyone to the heart of the home – the kitchen – and fills the air with aromatic delight.

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cups arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, and cook until translucent and fragrant, about 5 minutes.
3. Add the arborio rice to the pan, stirring to coat each grain with oil. Toast the rice for about 2 minutes, until slightly golden.
4. Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.
5. Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through, about 20-25 minutes.
6. Stir in the roasted butternut squash and corn kernels, cooking for an additional 5 minutes to heat through.
7. Remove from heat and stir in the butter and Parmesan cheese until melted and thoroughly combined. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with fresh parsley.

Helpful Tips

• For a vegan version, substitute the butter and Parmesan cheese with vegan alternatives.
• To save time, you can roast the butternut squash a day in advance and store it in the refrigerator.
• If you prefer a bit of extra crunch, top the risotto with toasted pumpkin seeds.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to regain the creamy consistency.

Pairings

This Butternut Squash and Corn Risotto pairs beautifully with a crisp green salad and a glass of Chardonnay. For a heartier meal, serve alongside roasted chicken or a plate of grilled vegetables.

We’d love to see your take on this cozy autumn recipe! Share your creations using #ZynahzRecipes or tag Zynahz on Instagram. Let us know how it turned out by leaving a comment on our website here. Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for more delicious inspirations!