Butternut Squash Risotto (Creamy & Comforting)
A luxuriously creamy Italian rice dish featuring tender butternut squash, aromatic herbs, and Parmesan cheese.
KEY INFO
– Prep Time: 30 minutes
– Cook Time: 40 minutes
– Total Time: 70 minutes
– Servings: 4-6
– Difficulty: Moderate
– Dietary: Vegetarian (Vegan adaptable), Gluten-free optional
EQUIPMENT NEEDED
– Large heavy-bottomed pan or Dutch oven
– Medium saucepan (for broth)
– Sharp knife and cutting board
– Wooden spoon or silicone spatula
– Ladle
– Cheese grater
INGREDIENTS
For the Base:
– 1.5 cups (300g) Arborio rice
– 1 medium butternut squash (about 2 lbs/900g), peeled and cubed
– 1 medium onion, finely diced
– 3 garlic cloves, minced
– 5-6 cups (1.2-1.4L) vegetable broth, kept warm
– 1/2 cup (120ml) dry white wine
– 2 tablespoons olive oil
– 2 tablespoons butter
For Finishing:
– 1 cup (100g) freshly grated Parmesan cheese
– 2 tablespoons fresh sage, chopped
– Salt and pepper to taste
METHOD
1. Heat broth in a separate pan until simmering. Keep warm throughout cooking.
2. In your main pan, heat olive oil over medium heat. Add onion and cook until translucent (5-7 minutes).
3. Add butternut squash cubes and cook until they begin to soften (8-10 minutes).
4. Add garlic and sage, cook for 1 minute until fragrant.
5. Add rice and toast for 2-3 minutes, stirring constantly until grains are slightly translucent at edges.
6. Pour in wine and stir until completely absorbed.
7. Begin adding warm broth, one ladle at a time. Key step: Wait for each addition to be almost fully absorbed before adding more.
8. Continue this process for 20-25 minutes, stirring frequently, until rice is creamy but still slightly firm to bite.
9. Remove from heat, stir in butter and Parmesan cheese until melted.
10. Season with salt and pepper to taste. Let rest for 2 minutes before serving.
CRUCIAL TIPS
– Never rinse Arborio rice – you need the starch
– Keep broth hot throughout cooking
– Stir frequently but not constantly
– Rice should be al dente when done – creamy but with slight resistance
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Freeze up to 1 month
– Reheat with extra broth or water
Common Mistakes:
– Adding cold broth
– Not stirring enough
– Cooking rice until too soft
Variations:
– Vegan: Use olive oil instead of butter, nutritional yeast for Parmesan
– Add roasted garlic for extra depth
– Include white wine mushrooms for earthier flavor
Make it your own by adjusting liquid ratio for preferred consistency and experimenting with different herbs!
