Description
This creamy Butternut Squash Risotto combines tender butternut squash, aromatic herbs, and Arborio rice cooked to perfection in a savory vegetable broth. Enhanced with garlic, white wine, and optionally topped with grated pecorino or Parmesan cheese, this comforting dish makes an elegant yet approachable meal perfect for cozy dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 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 Garnish (Optional)
- Chopped parsley or small sage leaves
- ½ cup grated pecorino or Parmesan cheese
Instructions
- Sauté the Aromatics and Squash: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook the onion until softened, about 2 to 3 minutes. Then add the cubed butternut squash and cook for 6 to 8 minutes until the squash begins to soften.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the Arborio rice and stir to coat and toast the grains for about 1 minute. Pour in the dry white wine and cook, stirring frequently, for 1 to 3 minutes until the wine has mostly evaporated.
- Cook the Risotto: Begin adding the warmed vegetable broth, ¾ cup at a time. Stir continuously to allow each addition to be fully absorbed before adding the next. Continue this process until the butternut squash is tender and the rice is soft and creamy. This will take approximately 25 to 30 minutes in total. Season with additional salt and pepper to taste.
- Finish and Serve: Garnish the risotto with chopped parsley or small sage leaves. Serve warm, optionally topped with grated pecorino or Parmesan cheese for added richness and flavor.
Notes
- Warming the broth before adding it to the rice helps maintain a steady cooking temperature and promotes creamy texture.
- Stirring the risotto continuously encourages the rice to release its starch, creating a smooth, creamy consistency.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- For a vegan version, omit the cheese garnish or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg
