Welcome to another delightful recipe from the heart of my kitchen! Today, I’m thrilled to share the magic of creating a Butternut Squash and Red Pepper Risotto. This dish beautifully captures the essence of fall with its vibrant colors and comforting flavors, making it perfect for family gatherings or a cozy night in. Imagine gathering around a modern table adorned with colorful decor, a chilled glass of white wine at your side, and the warm, inviting aroma of this homemade risotto filling the air. It’s not just a meal; it’s an experience that brings loved ones together, inspired by creativity and the joy of cooking.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients:
- 1 butternut squash, peeled and diced
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Toss the butternut squash with a tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot or deep skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and starts to toast, about 2 minutes.
- Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process for about 20 minutes until the rice is creamy and cooked through, but still al dente.
- Stir in the roasted butternut squash and diced red pepper. Allow the flavors to meld together for an additional 5 minutes.
- Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Helpful Tips:
- For a vegan version, substitute the Parmesan cheese with nutritional yeast.
- If you’re short on time, use pre-cut squash and peppers available at most grocery stores.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth.
Pairings:
This Butternut Squash and Red Pepper Risotto pairs beautifully with a fresh green salad and a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio. For a heartier meal, serve alongside roasted chicken or grilled salmon. And for dessert, a simple apple tart will perfectly complement the autumnal flavors of this dish.
I’m so excited to see how your Butternut Squash and Red Pepper Risotto turns out! Don’t forget to share your creations using #ZynahzRecipes or tag Zynahz on Instagram. I love reading your feedback, so please leave your comments on the recipe page at Zynahz. For more delicious inspirations and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking, and enjoy your cozy, vibrant meal!
