Butternut Squash and Thyme Risotto Recipe

There’s something incredibly heartwarming about the combination of butternut squash and thyme, especially as the cooler months set in. This Butternut Squash and Thyme Risotto is not just a dish; it’s a celebration of family bonding and the joy of creating something special together. Perfect for those intimate family dinners or as a standout dish for seasonal gatherings, this risotto brings a touch of sophistication and a lot of love to your table.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 tablespoon fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized. Set aside.
2. In a large skillet or risotto pan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the pan, stirring to coat the grains with the oil and onions. Toast the rice for about 2 minutes.
4. Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth one ladle at a time, making sure each addition is absorbed before adding the next. Stir continuously to create a creamy texture.
6. Once the rice is cooked to al dente (approximately 18-20 minutes), gently fold in the roasted butternut squash and fresh thyme leaves.
7. Remove the pan from heat and stir in the Parmesan cheese and butter until well combined and creamy.
8. Season to taste with salt and pepper. Garnish with fresh thyme sprigs before serving.

Helpful Tips

• If you don’t have Arborio rice, Carnaroli rice is a great substitute.
• For a vegan version, replace the Parmesan cheese and butter with nutritional yeast and your favorite plant-based butter.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to restore its creamy texture.

Pairings

This Butternut Squash and Thyme Risotto pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Chardonnay. Serve it alongside a simple green salad with a lemon vinaigrette to balance the richness of the risotto.

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