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Creamy butternut squash risotto is a dish that warms the heart and satisfies the soul. This rich and creamy Italian staple has gained popularity not only for its delicious flavor but also for its versatility in various culinary traditions. Risotto, a staple of northern Italian cuisine, is celebrated for its luxurious, creamy texture achieved through the slow cooking of Arborio rice. The addition of butternut squash brings an earthy sweetness and vibrant color, making it a perfect dish for fall and winter dining.

Velvet Butternut Squash Risotto

Discover the heartwarming taste of creamy butternut squash risotto, an Italian classic that captures the essence of comfort food. This dish combines rich flavors with a velvety texture, making it perfect for fall and winter gatherings or a cozy dinner at home. In our guide, learn about choosing quality ingredients, cooking techniques, and creative adaptations for dietary preferences. With easy steps and delicious variations, you can create a culinary masterpiece that’s sure to impress. Embrace the joy of cooking and the memories that come with every comforting bite!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

1 ½ cups Arborio rice

4 cups low-sodium vegetable broth

1 cup white wine (optional; substitute with additional broth if desired)

1 small onion, finely chopped

2 cloves garlic, minced

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons olive oil

½ teaspoon ground nutmeg

Salt and pepper, to taste

Fresh sage leaves, for garnish

Optional: more grated Parmesan for serving

Instructions
 

Prepare the Squash: In a large pot, bring salted water to a rolling boil. Carefully add the diced butternut squash and cook until fork-tender, about 8-10 minutes. Once done, drain the squash and set it aside.

    Blend the Squash: In a blender or food processor, puree the cooked butternut squash until smooth. If you encounter difficulty blending, add a splash of vegetable broth to help achieve a creamy consistency. Transfer the puree back to a bowl and set aside.

      Sauté the Aromatics: In a large skillet set over medium heat, combine the olive oil and 1 tablespoon of butter. Once hot, add the chopped onion and sauté until it becomes translucent, approximately 5 minutes. Next, stir in the minced garlic and cook for an additional minute, ensuring it becomes fragrant without burning.

        Toast the Rice: Add the Arborio rice to the skillet, stirring constantly for about 2 minutes. This will lightly toast the rice, enhancing its flavor.

          Deglaze with Wine: If using white wine, pour it into the pan now. Stir continuously until the wine has completely evaporated, allowing the rice to absorb the flavors.

            Add Broth Gradually: Begin incorporating the vegetable broth, adding one ladle at a time. Stir continuously and only add another ladle once the previous batch of liquid is mostly absorbed. This should take about 18-20 minutes, resulting in a creamy risotto with al dente rice.

              Incorporate the Squash: Once the rice reaches your desired creamy consistency, gently fold in the pureed butternut squash and the remaining tablespoon of butter. Stir until everything is well combined and creamy.

                Finish with Cheese and Seasoning: Remove the skillet from heat. Stir in the grated Parmesan cheese, nutmeg, and season with salt and pepper to taste. Adjust the seasoning as necessary to suit your flavor preferences.

                  Serve: Plate the creamy risotto and garnish it with fresh sage leaves. If desired, sprinkle additional grated Parmesan on top for an extra flavor boost and visual appeal.

                    Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4