Description
This creamy Butternut Squash Risotto combines tender arborio rice with pureed butternut squash for a comforting and flavorful vegetarian meal. The squash is cooked and pureed separately, then stirred into the risotto along with Parmesan cheese and warming spices, creating a rich and velvety texture perfect for an autumn dinner.
Ingredients
Scale
Squash Puree
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Risotto
- 8 cups vegetable broth
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups arborio rice
- ½ cup Parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: Combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves in a large pot over high heat. Bring to a boil, then reduce heat to medium and simmer until the squash is fork tender, about 20 minutes.
- Heat Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add the minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast it for 2-3 minutes, stirring continuously to coat the grains in butter and aromatics.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring constantly. Wait until each cup of broth is absorbed before adding the next. Continue this process until all broth is absorbed and the risotto is creamy.
- Puree Squash: Once the squash is cooked, add nutmeg, salt, and pepper to the squash mixture. Transfer the squash, milk, broth, and garlic to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the pureed butternut squash into the risotto along with the grated Parmesan cheese. Mix until fully incorporated and creamy.
- Simmer: Reduce the heat to low and simmer for an additional 5-10 minutes. This allows the flavors to meld and the puree to be absorbed fully into the risotto.
- Serve: Serve the risotto immediately while hot and creamy for the best flavor and texture.
Notes
- Use fresh or frozen butternut squash cubes for convenience.
- Stir the risotto constantly to achieve a creamy texture and to prevent sticking.
- For a vegan version, substitute butter and Parmesan with dairy-free alternatives.
- This risotto is best served immediately as it can thicken upon standing.
- You can add fresh herbs like sage or thyme for extra flavor.
