Imagine a dish that transforms humble ingredients into a symphony of flavors, where golden butternut squash meets creamy Arborio rice in a culinary dance that will transport your taste buds straight to the heart of Italy. This Squash Risotto isn't just a meal—it's an experience that promises to elevate your home cooking from ordinary to extraordinary, with each velvety spoonful telling a story of tradition, comfort, and pure gastronomic pleasure.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into small 1/2-inch cubes. Set aside.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add finely chopped onions and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
- Add the diced butternut squash to the pan and cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the Arborio rice and stir to coat the grains with oil, toasting them lightly for 1-2 minutes.
- Deglaze the pan with white wine, stirring continuously until the wine is almost completely absorbed.
- Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next.
- Continue this process for about 18-20 minutes, gradually adding broth and stirring, until the rice is creamy and al dente.
- When rice is nearly done, stir in grated Parmesan cheese, salt, and pepper to taste.
- Remove from heat and let the risotto rest for 2-3 minutes to achieve a creamy consistency.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Use high-quality Arborio rice and ensure it's toasted lightly before adding liquid to develop a rich, nutty flavor.
- Keep your broth warm throughout cooking—cold liquid can shock the rice and disrupt the creamy texture.
- Stir consistently but not obsessively; allow the rice moments to absorb liquid while preventing sticking.
- The key to perfect risotto is patience: add broth gradually and allow each addition to be mostly absorbed before the next.
- Remove the risotto from heat while it's still slightly al dente, as it will continue to cook and thicken during resting.
- Use freshly grated Parmesan for the best melting and flavor integration.
- Serve immediately after resting to enjoy the optimal creamy consistency—risotto waits for no one!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
