Butternut Squash and Walnut Risotto Recipe

Introduction

There’s something incredibly heartwarming about cozying up with a bowl of risotto on a crisp autumn evening. Our Butternut Squash and Walnut Risotto is not just a recipe; it’s an invitation to gather around the table with loved ones and create cherished memories. The creamy risotto paired with the velvety sweetness of roasted butternut squash and the crunchy nuttiness of toasted walnuts brings together textures and flavors that dance in perfect harmony. It’s a dish that embodies creativity and family bonding, making it perfect for any seasonal occasion.

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ¾ cup white wine
• 4 cups vegetable broth, warmed
• ½ cup grated Parmesan cheese
• ⅓ cup chopped toasted walnuts
• 2 tablespoons butter
• Fresh parsley, finely chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Set aside.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the Arborio rice to the skillet and stir to coat each grain with the oil. Let the rice toast for about 2 minutes, or until it becomes slightly translucent at the edges.
4. Pour in the white wine and stir continuously until the liquid is almost completely absorbed.
5. Begin adding the warmed vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
6. Once the rice is creamy and tender but still has a slight bite to it, stir in the roasted butternut squash, Parmesan cheese, toasted walnuts, and butter. Mix until well combined and the butter has melted.
7. Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Helpful Tips

• If you’re new to making risotto, remember that patience is key. Pour in the broth slowly and stir constantly to get that perfect creamy texture.
• For a nut-free version, you can substitute the walnuts with toasted pumpkin seeds for a similar crunch.
• 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 loosen it up.

Pairings

This Butternut Squash and Walnut Risotto pairs beautifully with a simple green salad dressed in lemon vinaigrette. For beverages, a crisp Sauvignon Blanc or a warm apple cider would complement the flavors exquisitely.

Conclusion

We hope this Butternut Squash and Walnut Risotto fills your home with warmth and joy. Don’t forget to share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback, so please leave a comment on our website at Zynahz. For more delicious recipes and updates, subscribe to our newsletter and follow us on social media. Happy cooking, and enjoy every bite!