Creamy and comforting, this butternut squash risotto tastes unbelievable. A fall favourite recipe that’s good for cold fall nights.
I like how creamy and silky this butternut squash risotto is. In contrast to different butternut squash risotto recipes, this one makes use of a pureed squash broth that’s used to spoon over the arborio rice.
Doing it this manner permits for the squash in each chunk and provides extra taste to the rice.
This risotto is fancy sufficient for date-night in, for Thanksgiving, for Christmas or different holidays or for a easy Fall weeknight dinner.
See beneath for suggestions, step-by-step pictures and ingredient notes or scroll right down to the total recipe beneath.
Ingredient Notes
- Arborio Rice: Arborio rice is conventional in risotto, however you should utilize sushi rice in a pinch or one other quick grain rice.
- Butternut Squash: I examined this recipe utilizing each butternut squash and honeynut squash and each work nice. If yow will discover honeynut squash, it’s completely value in search of out for this recipe! I additionally use it in my roasted honeynut squash salad and miso roasted honeynut squash. To interrupt down the squash, I exploit a vegetable peeler to simply take away the pores and skin, then dice.
- Nutmeg: I do know that nutmeg sounds odd in risotto, however it provides a pleasant heat and depth to the risotto and extremely suggest including it, particularly because it helps to steadiness the richness of the risotto.
- Parmesan Cheese: If you wish to preserve this risotto vegan, then you should utilize a dairy-free cheese or omit.
- Onion: I like to recommend finely chopping the onion so it melts into the arborio rice when cooked.
- Sage: The fried sage leaves on high are completely optionally available however a pleasant addition, particularly in case you are on the lookout for a fancyish meal.
Find out how to Make
Prepare dinner the Squash
Add the squash to a big saute pan together with the onion and garlic and prepare dinner till greens are softened, stirring typically to stop burning. Add the pink pepper flakes, nutmeg, salt and pepper.
Add the Broth
Add the vegetable broth to the butternut squash combination and convey the combination to a boil, then cut back to low and prepare dinner till the squash may be very tender, about 10 minute minutes.
Place the squash combination in a blender (or use an immersion blender) and puree till very creamy, then add again to the identical saucepan together with the water to skinny. It needs to be a really skinny broth, any thicker and it will likely be tougher for the risotto to prepare dinner by.
Toast the Rice
In a separate sauce pan, warmth the remaining olive oil and add the arborio rice and prepare dinner till golden and toasted. Add a ladle of the squash combination to the rice and prepare dinner till the broth is totally absorbed.
Add one other ladle and repeat, cooking the rice till the broth is absorbed. If utilizing parmesan cheese, then I prefer to sprinkle in slightly every time I add within the broth till the cheese is absorbed. This helps to layer the cheese taste into the broth.
Fry the Sage
Warmth a teaspoon of olive oil to a small skillet and add the sage. Prepare dinner till fried and crispy, then take away the sage rigorously and let sit on a paper-lined plate.
Butternut Squash Risotto Serving Ideas
This risotto is fancy sufficient to be served for a vacation meal, like my Butternut Squash and Kale Lasagna or Sausage and Farro Stuffed Squash.
You may get pleasure from it on it’s personal, or serve it alongside a facet salad, like my kale caesar salad or squash and apple salad. If you would like a vegetable however not a salad, then I like to recommend my broccoli with garlic or roasted asparagus.
Chef Suggestions for Success
- Puree the Squash: In contrast to different squash recipes, this one makes use of a pureed squash broth for the creamiest, silkiest risotto. If you happen to don’t wish to puree the squash, then I like to recommend finely dicing the squash earlier than sautéing.
- Use Heat Broth: Maintain your broth gently simmering on the range whilst you prepare dinner. If the broth is chilly, then it’ll have an effect on the feel of the risotto.
- Toast the Rice First: Stir the dry rice within the olive oil for 1–2 minutes earlier than including the squash liquid. This helps the grains keep distinct and provides extra taste.
- Layer within the cheese: If utilizing parmesan cheese, slowly add slightly of the parmesan cheese after the rice absorbs all of the broth. This helps to layer the cheese into the risotto as an alternative of simply including it on the finish.
- Relaxation earlier than serving: Let the risotto sit for 1–2 minutes. It ought to slowly unfold on the plate—not maintain its form or run like soup.
- Add the Sage: Flippantly fry the sage leaves and high the completed risotto with the fried sage leaves. You may depart them complete or crumble on high.
Extra Winter Squash Recipes
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Creamy and comforting, this butternut squash risotto tastes unbelievable. A fall favourite recipe that is good for cold fall nights.
- 1/4 cup olive oil, divided
- 3 cups peeled and cubed butternut squash
- 1 medium white or yellow onion, chopped
- 2 garlic cloves, chopped
- ¼ teaspoon pink pepper flakes
- scant 1/8 teaspoon nutmeg (only a pinch)*
- 2 cups vegetable broth
- 1 teaspoon olive oil
- 8 sage leaves
- 1 ½-2 cups water
- 1 cup Arborio rice**
- 1/2 cup freshly grated parmesan cheese, divided***
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Warmth a big saucepan over medium warmth. Add 3 tablespoons of olive oil, then add the butternut squash, onion, garlic, nutmeg, pink pepper flakes, and 1/2 teaspoon every salt and pepper. Prepare dinner, stirring often, till the onion is translucent, about 10 minutes.
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Add the vegetable broth to the skillet and convey combination to a boil, then cut back warmth to low and simmer till squash is tender, about quarter-hour.
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Whereas the squash is cooking, make the fried sage. Warmth a teaspoon of olive oil over medium warmth and add the sage leaves. Prepare dinner till calmly fried, crispy, however not burnt. Take away and put aside.
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Place the squash combination in a high-powered blender (or use an immersion blender) and puree till very easy and creamy. Will probably be considerably thick.
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Add the squash combination to a medium saucepan together with the reserved water to skinny. It needs to be the consistency of vegetable broth.
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In a separate saucepan, warmth the remaining olive oil over medium warmth. Add the rice and prepare dinner for 1-2 minutes till toasted and golden brown. Subsequent, add a ladle (about ½ cup) at a time of the butternut broth and prepare dinner, stirring typically, till the broth is absorbed. Proceed, ½ cup at a time till the rice is creamy and cooked by. Alternate with including in slightly of the parmesan cheese, stirring till the cheese is solely melted earlier than including in additional broth; I often do a few tablespoon at a time. If you happen to do not stir as you add it, it’ll clump!
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The whole course of ought to take roughly 25-Half-hour though it’s possible you’ll not use the entire broth. Stir in additional parmesan cheese as desired and style– including extra salt/cheese as desired. Serve instantly and garnish with the fried sage.
**Arborio rice is conventional in risotto, I discover it on-line or in well-stocked grocery shops. Sushi rice will work in a pinch.
****For a dairy-free model, use dairy-free parm.
Serving: 1servingEnergy: 423kcalCarbohydrates: 57gProtein: 9gFats: 18gSaturated Fats: 4gPolyunsaturated Fats: 2gMonounsaturated Fats: 12gLdl cholesterol: 9mgSodium: 682mgPotassium: 468mgFiber: 4gSugar: 5gVitamin A: 11547IUVitamin C: 25mgCalcium: 212mgIron: 3mg
