Description
A creamy and comforting Butternut Squash Risotto that combines tender cubes of roasted squash with fragrant garlic, rosemary, and Arborio rice. Slowly cooked in vegetable broth and finished with parmesan and fresh herbs, this risotto is a perfect vegetarian dish for any season.
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 and Serving
- Chopped parsley or small sage leaves, optional
- ½ cup grated pecorino or Parmesan cheese, optional
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, ½ teaspoon sea salt, and several grinds of black pepper. Cook for 2 to 3 minutes until the onion becomes translucent and fragrant.
- Cook Butternut Squash: Add the cubed butternut squash to the skillet and continue cooking for 6 to 8 minutes, stirring occasionally, until the squash starts to soften.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic, minced rosemary or sage, and the Arborio rice. Cook for about 1 minute, stirring frequently to toast the rice lightly and release the flavors.
- Deglaze with Wine: Pour in the dry white wine and stir continuously for 1 to 3 minutes, or until the wine has mostly cooked down and absorbed into the rice mixture.
- Add Broth Gradually: Begin adding the warmed vegetable broth in increments of ¾ cup. Stir constantly and wait until each portion of broth is almost fully absorbed before adding the next. Continue this process until the rice is tender, creamy, and the butternut squash is fully cooked—this should take about 30 minutes.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley or small sage leaves if desired, and serve sprinkled with the grated pecorino or Parmesan cheese for an added depth of flavor.
Notes
- Use warmed broth to help the risotto cook evenly and maintain a creamy texture.
- Stirring continuously is important to release the rice’s starch and achieve the creamy risotto consistency.
- If unavailable, dry white wine can be replaced with extra vegetable broth or a splash of lemon juice for acidity.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Butternut squash can be pre-roasted for a richer flavor before adding to the risotto.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
