As the crisp autumn air starts to embrace us, there’s nothing quite as comforting as a warm, hearty dish to bring the family together. Our Butternut Squash and Pea Risotto is a celebration of seasonal flavors, combining the creamy richness of risotto with the vibrant hues of butternut squash and garden peas. Perfect for a cozy dinner, this delightful recipe infuses your home with enticing scents of roasted squash and freshly cooked rice, creating the kind of meal memories are made of. Gather your loved ones around the table and enjoy this wholesome, colorful feast that epitomizes the essence of family bonding and creative cooking.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth, warmed
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the arborio rice to the skillet and stir to coat the grains with oil. Toast the rice for about 2 minutes, then pour in the white wine, stirring until the wine is absorbed.
- Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the broth to be absorbed before adding more. This process will take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted butternut squash, thawed peas, butter, and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with freshly chopped parsley if desired.
Helpful Tips
- If you’re new to making risotto, be patient and stir frequently. This helps release the starches from the rice, creating that creamy texture everyone loves.
- For a vegan version, substitute the butter and Parmesan with your favorite plant-based options.
- Leftover risotto 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 its creamy consistency.
Pairings and Complementary Dishes
This Butternut Squash and Pea Risotto pairs beautifully with a crisp green salad dressed in a tangy vinaigrette. For a beverage, consider a light white wine like a Pinot Grigio or a refreshing sparkling water with a twist of lemon.
We hope this Butternut Squash and Pea Risotto brings warmth and joy to your table as it does to ours. We’d love to see your creations, so please share them on social media using #ZynahzRecipes or tag us at Zynahz on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com. Subscribe to our newsletter for more delicious recipes and follow Zynahz for daily culinary inspiration.
