Introduction
There are few dishes that encapsulate the essence of autumn quite like Butternut Squash Risotto. The rich, golden hue of roasted butternut squash brings warmth to your table, while the creamy risotto offers a comforting embrace with each bite. This dish is perfect for family gatherings, creating moments of togetherness and shared joy. Its versatility and elegance make it an ideal choice for seasonal occasions, blending creativity with a hearty tradition.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 4 cups chicken or vegetable broth, warmed
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes or until tender and caramelized.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the Arborio rice to the pan, stirring continuously until the rice is translucent around the edges, approximately 2 minutes.
- Pour in the white wine, stirring frequently until the wine has been absorbed by the rice.
- Gradually add the warmed broth one ladle at a time, stirring often. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Gently fold in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh thyme and an extra sprinkle of Parmesan cheese.
Helpful Tips
For a smoother texture, purée half of the roasted butternut squash before folding it into the risotto. To make this dish vegetarian, simply use vegetable broth instead of chicken broth. Additionally, feel free to substitute the white wine with extra broth if you prefer a non-alcoholic version.
Storage Instructions
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore its creamy consistency.
Pairings
This Butternut Squash Risotto pairs beautifully with a crisp white wine like Pinot Grigio. For a complete meal, consider serving it alongside a fresh green salad and crusty garlic bread.
Conclusion
We hope this Butternut Squash Risotto becomes a cherished recipe in your family’s culinary repertoire. Share your creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your inspired dishes! Don’t forget to leave your feedback on our website and subscribe to our newsletter for the latest updates. Follow Zynahz on social media for more recipes and kitchen inspiration. Happy cooking!
