Butternut Squash Risotto (Printable version)
A creamy Italian risotto featuring roasted butternut squash and Parmesan for a warm, comforting meal.
# List of ingredients:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 0.4 inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 5 cups vegetable broth, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 1/2 cup freshly grated Parmesan cheese
08 - 3 tablespoons unsalted butter
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking tray and roast for 20 to 25 minutes, stirring once, until tender and lightly caramelized.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and thyme; cook for an additional minute.
03 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until edges become translucent.
04 - Pour in the dry white wine and simmer, stirring, until mostly absorbed by the rice.
05 - Add warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for 18 to 20 minutes, until rice is creamy and al dente.
06 - Set aside a handful of roasted squash cubes for garnish. Gently fold the remaining squash into the risotto.
07 - Remove the saucepan from heat. Stir in Parmesan cheese and remaining butter. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately, garnished with the reserved roasted squash and extra Parmesan if desired.
# Expert Advice:
01 -
- It's pure autumn in a bowl, but somehow feels elegant enough for any dinner table.
- The patient stirring becomes meditative, almost calming as you watch the rice transform into something luxurious.
- You can have dinner ready in under an hour, yet it tastes like you've been tending a pot all day.
02 -
- Temperature matters more than you'd think. If your broth is cold, it stops the rice from cooking properly. Keep it at a gentle simmer in a separate pot throughout the process.
- Resist the urge to rush by adding all the broth at once. This slow, patient method is what transforms ordinary rice into something creamy and luxurious.
- Don't skip roasting the squash separately. Roasting concentrates its sugars and creates caramelization that steaming alone in broth simply cannot achieve.
03 -
- If your risotto ever seems too thick before serving, stir in a small ladle of warm broth off the heat. It will loosen to the perfect consistency without overcooking the rice.
- Leftover risotto, when spread on a plate and chilled overnight, can be pan-fried into crispy risotto cakes the next day, a completely different but equally delicious dish.