Butternut Squash Creamy Risotto (Print Version)
Creamy risotto featuring roasted butternut squash, Parmesan, and a touch of white wine.
# What You'll Need:
→ Grains
01 - 1 1/2 cups Arborio rice
→ Vegetables
02 - 2 cups roasted butternut squash, cut into 1-inch cubes
03 - 1 onion, finely diced
04 - 3 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - 1/2 cup dry white wine (optional)
→ Dairy
07 - 1/2 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Melt butter in a large saucepan over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3 minutes.
02 - Stir in Arborio rice and toast, stirring constantly, for approximately 2 minutes until the grains are glossy and edges appear translucent.
03 - Pour in white wine if using, stirring until the liquid is fully absorbed by the rice.
04 - Add warm vegetable broth in 1/2-cup increments, stirring frequently and waiting until each addition is absorbed before adding more, until the rice is creamy and al dente, about 18–20 minutes.
05 - Add roasted butternut squash and grated Parmesan. Stir gently to combine and heat through.
06 - Taste and adjust with salt and pepper. Serve immediately for best texture.
# Additional Tips::
01 -
- Uses everyday ingredients you can find at any store
- Simple steps anyone can master with a single pot
- Naturally vegetarian so it fits many diets
- Perfect for cozy fall nights or impressing dinner guests
02 -
- Risotto is naturally gluten free when made with traditional grains
- You can roast the squash up to two days ahead to save time
03 -
- Always use warm broth to keep the risotto cooking evenly
- Do not rush adding the liquid. Go slow for the creamiest results