Description
A creamy and comforting Butternut Squash Risotto, featuring tender roasted squash blended into a rich, cheesy arborio rice base. This stovetop risotto blends the natural sweetness of butternut squash with savory Parmesan cheese and aromatic garlic and onion, making a perfect vegetarian main or side dish ready in just 40 minutes.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Vegetable Broth
- 8 cups vegetable broth
Risotto Base
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup Parmesan cheese, grated
Instructions
- Cook Squash Mixture: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. 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 on the stove.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until translucent. Add the minced 2 garlic cloves and sauté for an additional 1-2 minutes until fragrant.
- Toast Rice: Add the arborio rice to the skillet and toast it by stirring for 2-3 minutes until lightly translucent around the edges.
- Cook Risotto: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir continuously and wait for each cup of broth to be mostly absorbed before adding the next. Continue this process until all broth is absorbed and the risotto is creamy.
- Add Cheese: Stir the grated Parmesan cheese into the creamy risotto until fully incorporated.
- Puree Squash: Once the butternut squash is tender, add the nutmeg, salt, and black pepper to the squash mixture. Transfer everything (milk, squash, vegetable broth, garlic) into a blender or food processor and puree until smooth.
- Combine Puree with Risotto: Pour the pureed squash into the risotto and stir to combine thoroughly.
- Simmer: Reduce heat to low and simmer the combined risotto and squash puree for 5-10 minutes to allow flavors to meld and the mixture to thicken slightly.
- Serve: Serve the Butternut Squash Risotto immediately while warm and creamy.
Notes
- Use fresh butternut squash for best flavor and texture.
- Keep the broth hot while adding to the rice to help the risotto cook evenly and quickly.
- Stir risotto continuously to release the rice’s starches and achieve a creamy texture.
- For a richer taste, substitute milk with half-and-half or cream.
- This recipe is vegetarian but not vegan due to the butter and Parmesan cheese.
