Classic Butternut Squash Risotto Recipe

As the cool breeze of autumn sweeps in, there is nothing more comforting than a warm bowl of Classic Butternut Squash Risotto. This delightful dish is the epitome of cozy family dinners, perfect for bringing everyone together around the table. The creamy Arborio rice combined with the nutty sweetness of roasted butternut squash is a match made in culinary heaven. Let’s embark on this culinary journey that will fill your home with the aromas of fall and your hearts with love.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine
• ¼ cup grated Parmesan cheese
• 2 tbsp butter
• Fresh herbs (such as thyme or parsley) for garnish

Instructions

1. Preheat your 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 20-25 minutes until tender and slightly caramelized.
2. In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add the garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan and stir to coat the grains with the oil. Toast the rice for 2-3 minutes, stirring constantly.
4. Pour in the white wine and cook, stirring, until it is mostly absorbed.
5. Begin to add the warm vegetable broth one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. Once the risotto is done, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh herbs and a sprinkle of Parmesan.

Helpful Tips and Variations

• For a vegan version, omit the Parmesan cheese and butter, or use vegan substitutes.
• If you prefer a smoother texture, mash some of the roasted butternut squash before adding it to the risotto.
• Stirring the risotto constantly helps release the starches in the rice, creating a creamier texture.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to regain the creamy consistency.

Pairings

This Classic Butternut Squash Risotto pairs beautifully with a light green salad and a glass of dry white wine, such as Sauvignon Blanc or Chardonnay. For dessert, try a spiced apple cake or a warm pear crisp to keep the autumn vibes going.

We hope this Classic Butternut Squash Risotto brings warmth and joy to your family dinners. We would love to see your creations! Share your dishes with us using #ZynahzRecipes or tag @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 us on social media for the latest updates.