Hey there, risotto lovers! I’m so excited to share my recipe for a Butternut Squash Risotto that’s both quick and easy, perfect for a cozy night in or a Thanksgiving side dish8. This dish is all about simple flavors coming together to create something truly special6.
Quick Facts
Why You’ll Love This Risotto
- Easy to make: The process is straightforward, even for beginners1.
- Delicious flavor: The combination of butternut squash, rosemary or sage, and Parmesan cheese is simply divine21.
- Versatile: You can easily customize it to your liking with different herbs, spices, or vegetables1.
- Minimal cheese: It uses a minimal amount of cheese, letting the butternut squash flavor shine1.
Ingredients
- 1 tablespoon extra-virgin olive oil1
- 1 medium yellow onion, chopped1
- 1/2 teaspoon sea salt, plus more to taste1
- Freshly ground black pepper1
- 2 cups cubed butternut squash, ¼-inch cubes1
- 2 garlic cloves, finely chopped1
- 1 teaspoon minced rosemary or sage1
- 1 cup uncooked Arborio rice1
- ½ cup dry white wine1
- 4 cups warmed vegetable broth1
- Chopped parsley or small sage leaves, optional, for garnish1
- ½ cup grated pecorino or Parmesan cheese, optional, for serving1
Let’s Get Cooking!
- Sauté the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion, salt, and pepper, and cook for 2-3 minutes. Add the butternut squash and cook for 6-8 minutes, until it starts to soften1.
- Toast the rice: Add the garlic, rosemary or sage, and rice to the skillet. Stir and cook for about 1 minute, then add the wine. Stir and cook for 1-3 minutes, until the wine cooks down1.
- Add broth gradually: Add the warmed broth, ¾ cup at a time, stirring continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste1.
- Serve: Garnish with parsley or sage leaves and serve with grated cheese, if desired1.
Serving Suggestions
This risotto is fantastic on its own, but here are some ideas to make it a complete meal1:
- Serve it hot, garnished with fresh parsley, sage leaves, and grated pecorino or Parmesan cheese1.
- Pair it with homemade focaccia or crusty bread and a simple salad or roasted vegetables1.
Tips for Customization
- Herbs: Feel free to experiment with different herbs like thyme or oregano1.
- Vegetables: Add other vegetables like mushrooms, spinach, or kale1.
- Cheese: Try different cheeses like goat cheese or Gruyère1.
- Vegan: Skip the cheese or use a vegan Parmesan alternative1.
FAQs
Can I make this ahead of time?
- This risotto is best served fresh1.
Can I use frozen butternut squash?
- Yes, you can substitute frozen butternut squash for fresh1.
What if I don’t have white wine?
- You can skip the wine or use chicken broth instead3.
Nutritional Information (per serving, approximate)
I am unable to provide specific nutritional information, as it can vary based on specific ingredients and serving sizes.Enjoy your delicious and easy Butternut Squash Risotto!
