
Creamy Dreamy: Butternut Squash Risotto Recipe That Will Wow Your Guests
Butternut squash risotto is the ultimate comfort food – creamy, rich, and packed with autumnal flavors. This recipe elevates the classic risotto with the sweetness of butternut squash, making it a perfect dish for a cozy weeknight dinner or an elegant gathering. Whether you’re a seasoned chef or a beginner in the kitchen, this step-by-step guide will help you create a restaurant-quality butternut squash risotto that will impress your family and friends.
## Why You’ll Love This Butternut Squash Risotto
* **Creamy Texture:** The key to a great risotto is its creamy texture, achieved by slowly adding warm broth and stirring constantly. This recipe ensures a perfectly smooth and velvety risotto.
* **Sweet and Savory Flavor:** The combination of sweet butternut squash, savory Parmesan cheese, and aromatic herbs creates a balanced and delicious flavor profile.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables, herbs, or cheeses. Consider adding mushrooms, sage, or goat cheese for a unique twist.
* **Impressive and Easy:** While risotto might seem intimidating, this recipe breaks down the process into simple steps, making it achievable for home cooks of all skill levels.
* **Perfect for Fall:** Butternut squash is in season during the fall months, making this risotto a perfect dish to enjoy during the cooler months. It’s a celebration of autumn flavors in every bite.
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process smoother and more efficient.
* **Butternut Squash:** 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into ½-inch cubes. Roasting the squash brings out its sweetness and adds depth of flavor.
* **Arborio Rice:** 1 ½ cups Arborio rice. This short-grain rice is essential for risotto, as it releases starch during cooking, creating the creamy texture.
* **Vegetable Broth:** 6-8 cups warm vegetable broth. Using warm broth is crucial for maintaining the temperature of the risotto and ensuring even cooking. Chicken broth can also be used.
* **Onion:** 1 medium yellow onion, finely chopped. The onion provides a base of flavor for the risotto.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent aroma and flavor to the risotto.
* **Dry White Wine:** ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio). The wine adds acidity and depth of flavor to the risotto. Omit if preferred and substitute with additional broth.
* **Parmesan Cheese:** ½ cup grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty and savory element to the risotto.
* **Butter:** 4 tablespoons unsalted butter, divided. Butter adds richness and creaminess to the risotto.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for roasting the butternut squash and sautéing the onion and garlic.
* **Fresh Sage:** 2 tablespoons chopped fresh sage (or 1 teaspoon dried sage). Sage complements the sweetness of the butternut squash and adds an earthy aroma.
* **Salt and Black Pepper:** To taste. Season the risotto to your liking with salt and black pepper.
* **Optional Garnishes:** Toasted pumpkin seeds, chopped parsley, a drizzle of olive oil.
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect butternut squash risotto.
### 1. Prepare the Butternut Squash
* **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* **Roast the Squash:** In a large bowl, toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash in a single layer on the prepared baking sheet.
* **Roast:** Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. Remove from the oven and set aside.
### 2. Sauté the Aromatics
* **Sauté Onion:** In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
* **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
### 3. Toast the Rice
* **Add Rice:** Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the rice is toasted and slightly translucent. This step helps to release the starch and create the creamy texture of the risotto.
### 4. Deglaze with Wine
* **Pour in Wine:** Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2 minutes. The wine adds acidity and flavor to the risotto.
### 5. Add Broth Gradually
* **Add First Ladle:** Add one ladle of warm vegetable broth to the rice and stir continuously until the broth is absorbed. It’s important to stir constantly to prevent the rice from sticking to the bottom of the pot and to release the starch.
* **Continue Adding Broth:** Continue adding broth, one ladle at a time, stirring continuously and allowing each ladle of broth to be absorbed before adding the next. This process will take about 20-25 minutes. Maintain a gentle simmer throughout.
### 6. Incorporate Butternut Squash and Sage
* **Add Squash and Sage:** Once the rice is almost cooked through (it should be al dente), stir in the roasted butternut squash and chopped fresh sage. Reserve a few pieces of squash for garnish, if desired.
* **Continue Cooking:** Continue adding broth, one ladle at a time, until the rice is cooked to your liking and the risotto is creamy. It should have a slightly loose consistency.
### 7. Finish with Cheese and Butter
* **Stir in Cheese and Butter:** Remove the risotto from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Stir vigorously until the cheese and butter are melted and the risotto is creamy and smooth.
* **Season to Taste:** Season the risotto with salt and black pepper to taste.
### 8. Serve and Garnish
* **Serve Immediately:** Serve the butternut squash risotto immediately, as it will continue to thicken as it cools.
* **Garnish:** Garnish with toasted pumpkin seeds, chopped parsley, a drizzle of olive oil, and extra Parmesan cheese, if desired.
## Tips for Perfect Butternut Squash Risotto
* **Use Warm Broth:** Always use warm broth when making risotto. Cold broth will lower the temperature of the rice and slow down the cooking process.
* **Stir Constantly:** Stirring constantly is crucial for releasing the starch from the rice and creating the creamy texture of the risotto.
* **Don’t Overcook the Rice:** The rice should be cooked al dente, with a slight bite to it. Overcooked rice will result in a mushy risotto.
* **Adjust Liquid as Needed:** The amount of broth needed may vary depending on the type of rice and the heat of your stove. Adjust the amount of broth as needed to achieve the desired consistency.
* **Use High-Quality Ingredients:** Using high-quality ingredients, such as fresh butternut squash, good Parmesan cheese, and flavorful broth, will make a big difference in the taste of the risotto.
## Variations and Additions
* **Add Mushrooms:** Sauté sliced mushrooms with the onion and garlic for an earthy flavor.
* **Use Different Cheese:** Substitute Parmesan cheese with goat cheese, Pecorino Romano, or Gruyere for a different flavor profile.
* **Add Greens:** Stir in chopped spinach, kale, or arugula at the end for added nutrients and color.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Add Protein:** Stir in cooked chicken, shrimp, or sausage for a heartier meal.
* **Brown Butter Sage Risotto:** Brown the butter before adding the sage for a nutty, rich flavor.
## Serving Suggestions
Butternut squash risotto can be served as a main course or as a side dish. Here are some serving suggestions:
* **Main Course:** Serve the risotto as a main course with a side salad and crusty bread.
* **Side Dish:** Serve the risotto as a side dish with roasted chicken, grilled fish, or steak.
* **Appetizer:** Serve small portions of the risotto as an appetizer at a dinner party.
* **Wine Pairing:** Pair the risotto with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
## Make-Ahead Instructions
While risotto is best served immediately, you can prepare some components ahead of time to save time on the day you plan to serve it.
* **Roast the Butternut Squash:** Roast the butternut squash up to 2 days in advance and store it in the refrigerator.
* **Chop the Vegetables:** Chop the onion, garlic, and sage up to 1 day in advance and store them in the refrigerator.
* **Warm the Broth:** Keep the broth warm in a saucepan on the stove or in a slow cooker.
When you’re ready to make the risotto, simply follow the instructions starting from step 2.
## Storage Instructions
* **Refrigerate:** Store leftover butternut squash risotto in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to loosen it up. You can also reheat it in the microwave, stirring occasionally.
* **Freezing:** Freezing risotto is not recommended, as it can change the texture and make it mushy. However, if you must freeze it, spread the risotto in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer it to an airtight container and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
## Nutritional Information (approximate, per serving)
* Calories: 400-500
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 40-50mg
* Sodium: 500-600mg
* Carbohydrates: 60-70g
* Fiber: 5-7g
* Sugar: 10-15g
* Protein: 10-12g
## Butternut Squash Risotto Recipe
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into ½-inch cubes
* 1 ½ cups Arborio rice
* 6-8 cups warm vegetable broth
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* ½ cup grated Parmesan cheese, plus more for serving
* 4 tablespoons unsalted butter, divided
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh sage (or 1 teaspoon dried sage)
* Salt and black pepper to taste
* Optional garnishes: Toasted pumpkin seeds, chopped parsley, a drizzle of olive oil
**Instructions:**
1. **Prepare the Butternut Squash:** Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
2. **Sauté the Aromatics:** In a large pot, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute, until fragrant.
3. **Toast the Rice:** Add Arborio rice and stir constantly for 2-3 minutes, until toasted and slightly translucent.
4. **Deglaze with Wine:** Pour in white wine and stir until completely absorbed, about 2 minutes.
5. **Add Broth Gradually:** Add warm broth, one ladle at a time, stirring continuously and allowing each ladle to be absorbed before adding the next. Continue for 20-25 minutes.
6. **Incorporate Butternut Squash and Sage:** Stir in roasted butternut squash and sage. Continue adding broth until rice is cooked and risotto is creamy.
7. **Finish with Cheese and Butter:** Remove from heat. Stir in remaining butter and Parmesan cheese until melted and smooth. Season with salt and pepper.
8. **Serve and Garnish:** Serve immediately, garnished with toasted pumpkin seeds, parsley, and extra Parmesan cheese.
Enjoy this creamy and delicious butternut squash risotto!