Description
A creamy and comforting Butternut Squash Risotto that features tender butternut squash, aromatic herbs, and creamy Arborio rice cooked slowly with flavorful vegetable broth and white wine. Perfect for a cozy fall dinner, this vegetarian risotto is topped with fresh parsley or sage and optional Parmesan cheese for added richness.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups cubed butternut squash (1/4-inch cubes)
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 4 cups warmed vegetable broth
Garnish and Serving
- Chopped parsley or small sage leaves (optional, for garnish)
- 1/2 cup grated pecorino or Parmesan cheese (optional, for serving)
Instructions
- Heat the oil and sauté onions: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onion along with ½ teaspoon sea salt and freshly ground black pepper. Cook for 2 to 3 minutes until the onions soften and become translucent.
- Cook the butternut squash: Add the cubed butternut squash (¼-inch pieces) to the skillet. Cook for 6 to 8 minutes, stirring occasionally, allowing the squash to start softening but still retain some texture.
- Add garlic, herbs, and rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the uncooked Arborio rice and stir well, cooking for about 1 minute to toast the rice lightly and combine flavors.
- Deglaze with white wine: Pour in the dry white wine and stir constantly. Cook for 1 to 3 minutes, allowing the wine to reduce and absorb into the rice.
- Add broth gradually: Begin adding the warmed vegetable broth in increments of ¾ cup at a time. Stir continuously after each addition, allowing the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is tender, creamy, and the butternut squash is fully cooked, approximately 30 minutes.
- Season to taste and garnish: Adjust salt and pepper as needed. Garnish the risotto with chopped parsley or small sage leaves. Serve with grated pecorino or Parmesan cheese on the side if desired for extra creaminess and flavor.
Notes
- This butternut squash risotto is creamy, comforting, and perfect for a cozy autumn dinner or special occasion.
- Using warm broth helps maintain the cooking temperature and ensures even rice absorption.
- Stirring continuously is key to achieving the traditional creamy risotto texture.
- Choose fresh herbs like rosemary or sage to complement the sweetness of the butternut squash.
- For a vegan version, omit the cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
