Description
This Butternut Squash Risotto is a creamy and comforting dish featuring tender butternut squash cubes cooked with Arborio rice, garlic, and fragrant rosemary. Slow-cooked on the stovetop with warm vegetable broth and finished with optional grated pecorino or Parmesan cheese, this risotto offers a perfect balance of sweet, savory, and herbaceous flavors. Ideal for a cozy meal, garnished with fresh parsley or sage leaves for an elegant touch.
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
- 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
Optional Garnishes
- Chopped parsley or small sage leaves
- ½ cup grated pecorino or Parmesan cheese
Instructions
- Heat the aromatics: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onion along with ½ teaspoon sea salt and several grinds of freshly ground black pepper. Cook for 2 to 3 minutes until the onion becomes soft and translucent.
- Cook the butternut squash: Add the ¼-inch cubed butternut squash to the skillet with the onions. Cook for 6 to 8 minutes, stirring occasionally, until the squash begins to soften but still holds its shape.
- Add garlic, herbs, and rice: Stir in the finely chopped garlic and minced rosemary or sage. Then add the Arborio rice, stirring to coat it well with the oil and aromatics. Let it cook for about 1 minute to lightly toast the rice.
- Deglaze with wine: Pour in the ½ cup dry white wine. Stir and allow it to cook down for 1 to 3 minutes until mostly evaporated and absorbed by the rice, enhancing the risotto’s flavor base.
- Add warm broth gradually: Begin adding the warmed vegetable broth in increments of ¾ cup at a time. Stir continuously, allowing each addition of broth to be fully absorbed before adding the next. Continue this process until the risotto is creamy and the butternut squash is tender, which should take about 30 minutes.
- Season and finish: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat once the texture is creamy and the rice is tender but still has a slight bite.
- Garnish and serve: Garnish with chopped parsley or small sage leaves for freshness, and serve with grated pecorino or Parmesan cheese if desired for a rich, savory finish.
Notes
- Use warmed vegetable broth to help the risotto cook evenly without slowing down the temperature of the rice.
- Stirring continuously helps release the starches from the rice, resulting in a creamy texture.
- You may substitute rosemary for sage depending on your flavor preference.
- For a richer risotto, consider finishing with a small knob of butter or a splash of cream along with the cheese.
- Dry white wine can be omitted or replaced with extra broth if avoiding alcohol.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
