Description
A creamy and comforting butternut squash risotto featuring tender squash, aromatic herbs, and Parmesan cheese, perfect for a cozy meal.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 cups cubed butternut squash, 1/4-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 4 cups warmed vegetable broth
Garnish & Serving
- Chopped parsley or small sage leaves, optional, for garnish
- 1/2 cup grated pecorino or Parmesan cheese, optional, for serving
Instructions
- Heat Olive Oil and Sweat Onion: In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the chopped onion along with 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 2 cups of cubed butternut squash to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the squash starts to soften but still holds its shape.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic and 1 teaspoon minced rosemary or sage. Then add 1 cup uncooked Arborio rice, stirring to coat the rice with oil and mix with the other ingredients. Let cook for about 1 minute to toast the rice lightly.
- Deglaze with Wine: Pour in ½ cup dry white wine. Stir the mixture continuously and cook for 1 to 3 minutes until the wine mostly evaporates and the rice absorbs the flavor.
- Incorporate Broth Gradually: Add 4 cups warmed vegetable broth a little at a time—about ¾ cup per addition. Stir continuously, waiting for each portion of broth to be absorbed before adding the next. Continue until the butternut squash is tender and the risotto is creamy and soft, about 20 to 25 minutes.
- Season and Finish: Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat.
- Garnish and Serve: Serve the risotto hot, garnished with chopped parsley or small sage leaves if desired, and sprinkle with ½ cup grated pecorino or Parmesan cheese for a rich finish.
Notes
- You can substitute rosemary with sage or thyme based on your preference.
- Use warmed broth to ensure even cooking of the rice.
- Keep stirring continuously to prevent the risotto from sticking and to get a creamy texture.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 8mg
