Description
This comforting Butternut Squash Risotto combines creamy Arborio rice with tender cubes of butternut squash, aromatic rosemary, and garlic for a flavorful and satisfying vegetarian meal. Finished with a touch of Parmesan cheese and fresh herbs, this risotto is perfect for a cozy dinner or entertaining guests.
Ingredients
Scale
Risotto Base
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 cups warmed vegetable broth
For Serving (Optional)
- Chopped parsley or small sage leaves, for garnish
- ½ cup grated pecorino or Parmesan cheese
Instructions
- Heat the oil and sauté onion: In a large skillet over medium heat, warm the olive oil. Add the chopped onion along with ½ teaspoon sea salt and several grinds of freshly ground black pepper. Cook for 2 to 3 minutes until the onion becomes soft and translucent.
- Cook the butternut squash: Add the cubed butternut squash to the skillet. Continue cooking and stirring occasionally for 6 to 8 minutes, until the squash starts to soften.
- Add garlic, herbs, and rice: Stir in the finely chopped garlic and minced rosemary or sage. Then add the Arborio rice, stirring well to coat the grains in the oil and flavors. Let the rice cook for about 1 minute to slightly toast it.
- Deglaze with white wine: Pour in the dry white wine. Stir continuously and allow it to cook down over 1 to 3 minutes until mostly absorbed by the rice.
- Incorporate vegetable broth gradually: Add the warmed vegetable broth in increments of ¾ cup at a time. Stir continuously, letting each addition of broth be fully absorbed before adding the next. Continue cooking and stirring until the butternut squash is tender and the risotto is creamy and soft, about 25 to 30 minutes in total.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley or sage leaves if desired. Serve warm with grated pecorino or Parmesan cheese on the side for sprinkling.
Notes
- Use warm vegetable broth to help the risotto cook evenly and quickly.
- Stirring continuously helps to release the rice’s starch and create the creamy texture characteristic of risotto.
- Feel free to substitute rosemary with sage or thyme according to preference.
- For a richer flavor, you can add a small knob of butter at the end and stir through the risotto before serving.
- To make it vegan, omit the cheese or use a plant-based Parmesan alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
