This Butternut Squash Risotto recipe is the epitome of comfort in a bowl. Creamy and flavorful, it’s a perfect dish for those cozy evenings spent at home. The combination of rich Arborio rice, savory broth, and sweet butternut squash creates a dish that is both satisfying and elegant. The act of slow simmering and stirring the risotto helps the grains release their starches, resulting in a silky and indulgent texture that will make every bite a delight.
**Butternut Squash Risotto**
**Ingredients:**
– 1 small butternut squash, peeled, seeded, and cubed
– 5 cups vegetable or chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine (optional)
– ½ cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Prepare the Squash:** Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes, or until tender. Set aside.
2. **Warm the Broth:** In a medium saucepan, heat the broth over low heat. Keep it warm but not boiling.
3. **Start the Risotto:** In a large skillet or a Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Cook the Rice:** Stir in the Arborio rice and cook, stirring constantly, for about 2 minutes until the rice is well coated with the oil and slightly toasted.
5. **Deglaze with Wine:** If using, pour in the white wine and stir until it evaporates, adding a depth of flavor to the dish.
6. **Add Broth:** Begin adding the warm broth to the rice mixture, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. This slow process helps the rice release its starches and creates that classic creamy risotto consistency.
7. **Incorporate Squash:** After about 18-20 minutes of adding broth and stirring, the rice should be almost tender. At this point, fold in the roasted butternut squash, allowing it to heat through and infuse its sweetness into the dish.
8. **Finish with Cheese:** Stir in the Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
9. **Serve:** Remove from heat, cover the pot, and let the risotto rest for a few minutes to allow the flavors to meld. Serve warm, garnished with freshly chopped parsley.
Savor each spoonful of this Butternut Squash Risotto, rich with the essence of autumn and the heartiness that warms the soul. Whether prepared as a main course or a side dish, this recipe effortlessly combines the simple ingredients into a dish that feels both nourishing and indulgent. Enjoy the process of crafting this delightful meal as much as you’ll relish every comforting bite.
