Description
This creamy Butternut Squash Risotto is a comforting and flavorful dish that combines tender roasted butternut squash with classic arborio rice risotto. Infused with Parmesan cheese, garlic, and a hint of nutmeg, it offers a smooth, rich texture perfect for a hearty vegetarian meal.
Ingredients
Scale
Butternut Squash Purée
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
Instructions
- Cook Butternut Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil, then reduce heat to medium and simmer until the squash is fork-tender, approximately 20 minutes.
- Heat Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot on the stove.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until softened. Add the remaining 2 cloves of minced garlic and sauté another 1-2 minutes until fragrant.
- Toast Rice: Add the arborio rice to the skillet with onions and garlic, toasting it for 2-3 minutes while stirring to coat the grains in butter and to slightly toast them.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir constantly and wait for each cup to be absorbed before adding the next. Continue this process until all broth is absorbed and the risotto is creamy.
- Incorporate Parmesan: Stir grated Parmesan cheese into the creamy risotto, mixing thoroughly to melt and incorporate the cheese evenly.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and pepper to the pot with the squash, milk, vegetable broth, and garlic mixture. Transfer everything to a blender or food processor and puree until smooth.
- Combine Squash with Risotto: Add the pureed butternut squash to the risotto in the skillet. Stir well to combine.
- Simmer and Finish: Reduce the heat to low and let the risotto simmer gently for 5-10 minutes, allowing the pureed squash to fully absorb and meld with the rice.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- For a richer flavor, use homemade vegetable broth if possible.
- Stir constantly when adding broth to prevent the risotto from sticking and ensure a creamy texture.
- Adjust seasoning with additional salt and pepper to taste before serving.
- You can substitute Parmesan with a vegan cheese alternative to make this dish dairy-free.
- Use a high-powered blender or food processor for smooth puree consistency.
