Description
A creamy and comforting Butternut Squash Risotto that combines the natural sweetness of roasted butternut squash with the rich flavors of parmesan and garlic. This stovetop recipe simmers arborio rice in vegetable broth and pureed squash to create a velvety texture perfect for a cozy meal.
Ingredients
Scale
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
- 1 teaspoon black pepper
- ½ teaspoon salt
Broth
- 8 cups vegetable broth
Risotto
- 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 over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring the mixture to a boil, then reduce heat to medium. 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.
- Prepare Aromatics: In a large skillet over medium heat, melt the unsalted butter. Once melted, add the diced onion and sauté for 3-5 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Toast Rice: Add the arborio rice to the skillet with the aromatics and toast for 2-3 minutes, stirring frequently to coat the rice and warm it through.
- Cook Risotto: Begin adding the boiling vegetable broth one cup at a time to the rice. After each addition, stir frequently and wait until the broth is mostly absorbed before adding the next cup. Continue until all broth has been incorporated and the risotto is creamy in texture.
- Add Cheese: Stir the grated parmesan cheese into the risotto until fully melted and combined.
- Puree Squash: Once the squash is cooked, add the nutmeg, salt, and black pepper to the pot containing the squash mixture. Transfer everything—including the milk, broth, and garlic—to a blender or food processor, and puree until smooth.
- Combine Puree and Risotto: Pour the pureed squash mixture into the risotto and stir to combine thoroughly.
- Simmer to Finish: Reduce the heat to low and let the risotto simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld and the puree to be fully absorbed.
- Serve: Remove from heat and serve the risotto immediately while warm and creamy.
Notes
- Use fresh parmesan cheese for the best flavor and creaminess.
- Stir frequently during risotto cooking to prevent sticking and ensure even cooking.
- Adjust seasoning at the end based on personal taste preferences.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and omit parmesan or use a vegan cheese substitute.
- If butternut squash is not available, replace with pumpkin or sweet potato for a similar effect.
