Description
This creamy Butternut Squash Risotto combines tender squash puree with perfectly cooked arborio rice for a comforting and flavorful dish. Enhanced with garlic, parmesan, and warming nutmeg, it offers a velvety texture ideal for a satisfying vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 ½ cups butternut squash (peeled and cubed)
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the Butternut 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, then reduce heat to medium and simmer until the squash is fork tender, approximately 20 minutes.
- Prepare Vegetable Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent, then add the remaining 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.
- Toast the Rice: Add the arborio rice to the skillet with the onions and garlic. Toast the rice for 2-3 minutes, stirring frequently to coat with butter and enhance flavor.
- Cook the Risotto: Begin adding the boiling vegetable broth to the rice one cup at a time, stirring constantly. Wait for each cup to be absorbed before adding the next. Continue until all broth has been incorporated and the risotto is creamy.
- Stir in Cheese: Once the risotto has reached a creamy consistency, stir in the grated parmesan cheese until melted and combined.
- Puree the Squash: Transfer the cooked butternut squash mixture—including milk, broth, nutmeg, salt, and pepper—into a blender or food processor and puree until smooth.
- Combine Squash Puree with Risotto: Pour the pureed squash into the risotto and stir to combine thoroughly.
- Simmer and Finish: Reduce stove heat to low and simmer the combined mixture for 5-10 minutes, allowing the flavors to meld and the puree to be fully absorbed.
- Serve: Serve the butternut squash risotto immediately while warm and creamy.
Notes
- Use fresh vegetable broth for the best flavor and control over sodium content.
- Ensure constant stirring while adding broth to achieve a creamy risotto texture.
- You can substitute milk with a plant-based milk to make this recipe dairy-free, but it will slightly alter the taste.
- Grated Parmesan adds richness, but can be omitted or replaced with nutritional yeast for a vegan option.
- To save time, cubed butternut squash can be roasted in advance and pureed directly without boiling.
- Serving immediately preserves the creamy texture; risotto tends to thicken upon standing.
