Introduction
When the chill of autumn sets in, there’s nothing quite like a warm bowl of Roasted Butternut Squash Risotto to wrap you in comfort. This creamy, flavorful dish melds the sweet, nutty essence of roasted butternut squash with the rich texture of Arborio rice, making it a perfect centerpiece for your cozy gatherings or a delightful weeknight treat.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 5 cups vegetable broth
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh sage leaves, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for about 25-30 minutes, or until tender and caramelized.
- In a saucepan, heat the vegetable broth over low heat.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently.
- Pour in the white wine and cook until it has mostly evaporated, about 2 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently.
- Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
- Once the risotto is cooked, stir in the roasted butternut squash, Parmesan cheese, and butter.
- Adjust seasoning with salt and pepper, if needed.
- Serve hot, garnished with fresh sage leaves.
Notes or Tips
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- Feel free to add additional herbs like thyme or rosemary for enhanced flavor.
- Leftover risotto can be stirred back into some broth to reheat or shaped into arancini for a second meal.
Cooking Techniques
Achieving the perfect risotto requires patience and a gentle touch. By gradually adding warm broth and stirring consistently, you’ll coax the rice to release its starch, creating a creamy and luxurious consistency that’s simply irresistible.
FAQ
- Can I use a different type of rice?
- While Arborio rice is best for risotto, you can substitute with Carnaroli or Vialone Nano for similar results.
- How can I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore creaminess.
- Can I freeze risotto?
- Freezing is not recommended as it alters the texture, but you can freeze the roasted squash separately.
Conclusion
Roasted Butternut Squash Risotto is more than just a dish; it’s a warm embrace on a plate. Its rich flavors and creamy texture make it a beloved favorite that’s perfect for sharing with loved ones or savoring all on your own. So gather your ingredients and let the cooking begin!