Butternut Squash and Leek Risotto Recipe

As the first hint of autumn’s crispness fills the air, it’s the perfect time to welcome cozy, heartwarming dishes into your kitchen. This Butternut Squash and Leek Risotto embodies everything beautiful about fall – rich, creamy textures, subtly earthy flavors, and a melody of colors that sing of changing leaves and family gatherings. Imagine the joy of bringing your loved ones together around the table, laughter mingling with the fragrant aroma of sautéed leeks and slowly simmering risotto. This recipe isn’t just a meal; it’s an embrace, a tradition in the making.

Ingredients

• 1 small butternut squash, peeled and diced
• 2 leeks, cleaned and sliced thin
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup white wine
• 5 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash, cooking until tender and beginning to caramelize, about 10 minutes. Remove and set aside.
2. In the same skillet, add another tablespoon of olive oil and butter over medium heat. Add the chopped onion and sliced leeks, cooking until soft and fragrant, about 5 minutes.
3. Stir in the minced garlic and Arborio rice, toasting the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring continuously until it’s fully absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
6. When the risotto is creamy and the rice is tender with a slight bite, stir in the cooked butternut squash and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh thyme if desired.

Helpful Tips

• Use vegetable broth instead of water for a richer flavor profile.
• If you don’t have white wine, substitute with an equal amount of additional broth and a squeeze of lemon for brightness.
• For a vegan version, replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative.

Conclusion

This Butternut Squash and Leek Risotto is more than just comfort food; it’s a celebration of fall’s bountiful harvest and the cherished moments shared over a lovingly homemade meal. As you scoop each creamy, flavorful bite, you’ll feel the warm glow of family and creativity that Zynahz champions. We’d love to see how your risotto turns out – share your beautiful creations using #ZynahzRecipes or tag us on Instagram at @Zynahz.

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