Autumn Butternut Squash Risotto Recipe
Imagine a creamy, golden risotto infused with the warm, comforting flavors of roasted butternut squash.
It was a chilly fall evening when I first made this risotto for my family, and we devoured it in minutes. I remember the way the butternut squash melted into the Arborio rice, releasing a rich, velvety sauce that coated our spoons.
This dish is more than just a recipe – it’s a taste of home, a reminder of the love and warmth that goes into every meal. This Butternut Squash Risotto quickly became a cherished family favorite.
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Why You’ll Love This Butternut Squash Risotto
- The creamy texture and vibrant orange color of the butternut squash make this risotto a stunning side dish or main course.
- The subtle sweetness of the squash pairs perfectly with the nutty flavor of the Arborio rice.
- This recipe is quick and easy to make, ready in just 35 minutes.
- The best part? This risotto is foolproof, even for novice cooks!
- Perfect for a cozy fall dinner party or a weeknight meal, this Butternut Squash Risotto is sure to impress.
Ingredients You’ll Need
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- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped
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The star of the show is, of course, the butternut squash – its sweet, nutty flavor elevates this risotto to new heights. I also love the way the creamy Arborio rice absorbs the flavors of the squash and Parmesan cheese.
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Expert Tips for the Best Butternut Squash Risotto
- For a perfectly cooked risotto, be sure to stir constantly and add the liquid gradually.
- Don’t overcook the butternut squash – it should still have a bit of crunch to it.
- Add a sprinkle of Parmesan cheese for an extra burst of flavor.
- When reheating, be sure to stir in some extra chicken broth to maintain the creamy texture.
- Make ahead tip: Cook the risotto up to a day in advance and refrigerate or freeze for later.
Variations and Substitutions
For a gluten-free option, swap the Arborio rice for cauliflower rice. For a protein-packed twist, add some cooked chicken or shrimp to the risotto. And for a bold flavor boost, try adding some roasted garlic or red pepper flakes.
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How to Store and Reheat
Store any leftover risotto in an airtight container in the fridge for up to 3 days. Reheat by adding some chicken broth and stirring over low heat until creamy. Freeze for up to 2 months – simply thaw and reheat as needed.
Frequently Asked Questions
What’s the best type of butternut squash to use?
For this recipe, look for a sweet, nutty butternut squash with a smooth, creamy texture. You can also use other types of winter squash, such as acorn or delicata.
Can I make this risotto ahead of time?
Yes, you can cook the risotto up to a day in advance and refrigerate or freeze for later. Simply reheat with some chicken broth and stir until creamy.
How do I store leftover risotto?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. Reheat by adding some chicken broth and stirring over low heat until creamy. Freeze for up to 2 months – simply thaw and reheat as needed.
So go ahead, give this Butternut Squash Risotto a try – I promise you won’t be disappointed!
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Squash Risotto
🧂 Ingredients
👩🍳 Instructions
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1Peel and dice the butternut squash into small cubes
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2Heat olive oil in a large saucepan over medium heat
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3Sauté the onion and garlic until softened
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4Add the Arborio rice and cook for 1-2 minutes
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5Add the white wine and cook until absorbed
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6Add the vegetable broth one cup at a time stirring continuously
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7After 20 minutes of cooking add the diced butternut squash
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8Continue cooking and stirring until the rice is tender
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9Stir in the grated Parmesan cheese
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10Season with salt and pepper to taste
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11Serve hot garnished with chopped fresh parsley
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