Description
This creamy and comforting Butternut Squash Risotto combines tender arborio rice with a smooth, flavorful puree of butternut squash, garlic, and aromatic spices. The risotto is cooked slowly on the stovetop, resulting in a rich, hearty dish perfect for a cozy dinner or special occasion.
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 mixture: In a large pot on the stove over high heat, combine the peeled cubed butternut squash, ½ cup vegetable broth, milk, and 2 cloves peeled garlic. Bring to a boil, then reduce heat to medium and cook until the squash is fork tender, about 20 minutes.
- Prepare the broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté onions and garlic: In a large skillet over medium heat, melt the butter. Add the diced onions and sauté for 3-5 minutes until translucent, then add the remaining 2 cloves of minced garlic, and sauté for an additional 1-2 minutes.
- Toast the rice: Add the arborio rice to the skillet with the onions and garlic. Toast the rice by stirring it for 2-3 minutes to lightly brown and enhance flavor.
- Cook the risotto: Begin adding the boiling vegetable broth to the rice 1 cup at a time. Stir continuously and wait until each cup of broth is fully absorbed before adding the next. Continue until all the broth has been incorporated and the risotto is creamy.
- Add parmesan cheese: Stir the grated parmesan cheese into the risotto to add richness and depth of flavor.
- Puree the cooked squash: When the butternut squash is tender, add the nutmeg, salt, and pepper to the squash mixture. Transfer the squash, milk, broth, and garlic mixture to a blender or food processor and puree until smooth.
- Combine squash puree with risotto: Pour the pureed squash into the skillet with the risotto and stir to combine thoroughly.
- Simmer and finish: Reduce the heat to low and simmer the combined risotto and squash puree for 5-10 minutes, allowing the flavors to meld and the puree to absorb into the rice.
- Serve: Serve the butternut squash risotto immediately while hot and creamy for best texture and flavor.
Notes
- Use fresh, peeled butternut squash for the best flavor and texture.
- Stirring the risotto continuously helps release the rice’s starch for a creamy result.
- You can substitute vegetable broth with chicken broth if preferred.
- Adjust seasoning (salt, pepper, nutmeg) to taste before pureeing the squash.
- This risotto is best served fresh but can be gently reheated with a splash of broth or milk.
