Embrace the cozy charm of fall with our delightful Butternut Squash and Garlic Risotto. This dish brings together the rich flavors of roasted garlic and the creamy texture of butternut squash, making it a perfect meal for family gatherings or a quiet evening by the fire. Its golden hues and comforting aroma will fill your home with warmth, inviting everyone to the table to savor each nourishing bite. Whether you’re an experienced cook or a kitchen newbie, this recipe is a wonderful way to explore your culinary creativity and bond with loved ones over a shared meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Skill Level: Intermediate
- 2 cups butternut squash, peeled and cubed
- 4 garlic cloves, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 small onion, finely chopped
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- While the squash is roasting, heat the remaining olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant.
- Stir in the Arborio rice, and cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
- Pour the white wine into the pan and stir until it is mostly absorbed by the rice.
- Begin adding the warmed vegetable broth one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Fold in the roasted butternut squash and grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Garnish with freshly chopped parsley before serving.
For added flavor, consider roasting the garlic along with the butternut squash. If you’re short on time, you can use pre-cut butternut squash from the store. To make this risotto vegan, substitute the Parmesan cheese with nutritional yeast or a vegan cheese option.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth to restore its creamy texture.
This Butternut Squash and Garlic Risotto pairs beautifully with a crisp green salad and a glass of chilled white wine or a light red wine. Complete your meal with a side of roasted vegetables or a crusty piece of garlic bread to soak up every bit of this delightful dish.
I would love to see your delectable creations! Share your Butternut Squash and Garlic Risotto using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website and subscribe to our newsletter for the latest recipes and updates. Follow us on social media to stay connected and inspired. Let’s continue to create delicious memories together!
