Butternut Squash Risotto
This creamy butternut squash risotto is perfect for fall! Imagine a perfectly creamy parmesan risotto combined with roasted butternut squash. Truly the best fall-inspired combination!
Servings: 6 people
Calories: 345kcal
Equipment
- Enameled cast iron braiser 3.6 quart
- 3-quart nonstick saute pan if not using braiser
Ingredients
- 3 cups diced butternut squash peeled and cut into ½ inch cubes
- Salt and pepper to taste
- Olive oil
- 1 small shallot, finely minced
- 3 cloves fresh garlic, finely minced
- 1 teaspoon minced fresh rosemary
- 2 tablespoons unsalted butter
- 1 ½ cups arborio rice do NOT rinse
- ½ cup dry white wine such as Sauvignon Blanc
- 4 to 5 cups chicken or vegetable broth, plus more as needed warmed up a bit, but not boiled
- 1 cup freshly grated parmesan cheese, plus more to taste do not use pre-shredded
Instructions
Make the butternut squash puree
- Preheat oven to 425 degrees F.
- Arrange the cubed butternut squash on a large sheet pan, and toss with about 2 tablespoons of olive oil, salt and pepper. Roast the butternut squash for 30-35 minutes, tossing halfway through.
- Let cool slightly, and set aside about ¼ cup for garnish later. Transfer the rest to a food processor and process for a few seconds until you get a smooth puree. Set aside.
Make the risotto
- In a 3-4 quart saute pan or pot, heat 1 tablespoon olive oil over medium heat. Saute the minced shallot and garlic for 2 minutes, and then add minced rosemary, and saute for 1 more minute until fragrant.
- Melt 2 tablespoons of unsalted butter and add the arborio rice (do not rinse rice). Stir until the rice is fragrant and smells a bit nutty, about 2 to 3 minutes. Then, stir in the white wine and cook until most of the wine has evaporated, stirring.
- To the rice, add 1 cup of broth, stirring constantly with a wooden spoon (no need to stir vigorously though). After the liquid has almost absorbed into the rice, add another cup of broth and repeat the stirring process. Do this with the remaining broth or as needed. Risotto is ready when it’s tender but has a very slight chew in the center (al dente). Note: During the last 2 instances, it will look much creamier. This process should take about 20 to 25 minutes.
- Add the butternut squash puree, grated parmesan, and salt and pepper to taste. Stir for another 1-2 minutes over low heat, until fully incorporated.
- Garnish with more cheese and some of that reserved roasted butternut squash. Enjoy!
Notes
- Do NOT rinse the rice. We need all the starch in the arborio rice to get the right texture.
- How to tell if risotto is ready: It’s ready when it’s tender but has a very slight chew in the center (al dente). Do not overcook or stir too vigorously, as this can make the rice glue-y and mushy.
- Use freshly grated parmesan cheese. Pre-shredded cheese contains extra starches that could affect the texture.
- You can use frozen cubed butternut squash, for convenience. Roast at 450 degrees F.
- Prep ahead: The butternut squash puree can be made up to 2 days in advance and refrigerated. Warm it up in the microwave oven before using.
- Make ahead? I would NOT recommend making risotto in advance. As the rice cools down, it continues to absorb the liquid, removing that creaminess. It’s best served fresh.
- Store leftovers in an airtight container. Refrigerate for up to 3 to 4 days.
- Reheat over the stovetop. Add a few splashes of broth and stir for a few minutes. This will bring back some of that creaminess. Stir in a handful of freshly grated parmesan cheese for even more creaminess.
- Arborio rice: Use other types of short-grain rice. Do not use long-grain rice, such as jasmine or basmati. However, I’d highly recommend arborio, as it contains a high amount of starch, which is perfect for achieving that creamy texture.
- Wine: Omit, if desired. Or use any type of dry white wine, such as Sauvignon Blanc, Pinot Grigio. Do NOT use red wine.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 878mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7706IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 3mg