Description
This creamy Butternut Squash Risotto combines tender roasted squash with the rich texture of traditional arborio rice, infused with aromatic garlic, Parmesan cheese, and a hint of nutmeg. A comforting and flavorful vegetarian dish perfect for a cozy dinner.
Ingredients
Scale
Butternut Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
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
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
- Boil Broth: Meanwhile, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Saute Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-5 minutes until softened. Add the minced garlic and sauté for 1-2 more minutes.
- Toast Rice: Add the arborio rice to the skillet and toast for 2-3 minutes until slightly translucent around edges.
- Add Broth Gradually: Begin adding the boiling vegetable broth one cup at a time to the rice. Stir continuously and wait until the liquid is mostly absorbed before adding the next cup.
- Continue Adding Broth: Repeat the process of adding broth and stirring until all broth is absorbed and the risotto achieves a creamy texture.
- Add Cheese: Stir the grated Parmesan cheese into the risotto until melted and well combined.
- Puree Squash: Once the butternut squash is cooked, add nutmeg, salt, and pepper to the pot. Transfer the squash mixture (milk, broth, garlic included) to a blender or food processor and puree until smooth.
- Combine Squash and Risotto: Pour the pureed squash mixture into the risotto and stir to combine evenly.
- Simmer and Finish: Reduce heat to low and simmer for 5-10 minutes to allow flavors to meld and the puree to be absorbed.
- Serve: Serve the risotto immediately while warm and creamy.
Notes
- Use low-sodium vegetable broth to better control the salt content.
- For a richer risotto, substitute milk with half-and-half or cream if desired.
- Stir the risotto gently but continuously during broth addition to develop a creamy texture.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- Leftover risotto can be stored in the refrigerator for up to 2 days; reheat with a splash of broth or milk.
