Description
A creamy and comforting Butternut Squash Risotto that combines tender, pureed butternut squash with perfectly cooked Arborio rice simmered in savory vegetable broth and enriched with Parmesan cheese and a hint of nutmeg. This stovetop recipe is easy to follow and perfect for a flavorful vegetarian meal.
Ingredients
Scale
Squash Mixture
- 1 ½ cups butternut squash, peeled and cubed
- 8 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups Arborio rice
- ½ cup Parmesan cheese, grated
Instructions
- Cook Butternut Squash: In a large pot over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 cloves of peeled garlic. Bring the mixture to a boil.
- Simmer Until Tender: Reduce the heat to medium and cook until the squash becomes fork tender, approximately 20 minutes.
- Heat Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in a separate large pot.
- Melt Butter: In a large skillet over medium heat, melt the unsalted butter.
- Sauté Onion and Garlic: Add the diced onion to the melted butter and sauté for 3-5 minutes until translucent. Add the remaining 2 cloves of minced garlic and sauté for another 1-2 minutes.
- Toast Rice: Add the Arborio rice to the skillet and toast it for 2-3 minutes while stirring frequently to prevent sticking.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir constantly until each cup of broth is absorbed before adding the next.
- Cook Risotto: Continue this process until all the broth is absorbed and the rice becomes creamy and tender.
- Add Parmesan: Stir the grated Parmesan cheese into the creamy risotto until well combined.
- Puree Squash: Once the butternut squash is tender, add nutmeg, salt, and black pepper to the squash mixture in the pot. Transfer the mixture to a blender or food processor and puree until smooth.
- Combine Puree with Risotto: Stir the pureed butternut squash into the risotto, mixing well to evenly incorporate.
- Simmer to Finish: Reduce the heat to low and simmer the combined risotto and squash puree for 5-10 minutes, allowing the flavors to meld and the texture to thicken slightly.
- Serve: Serve the risotto immediately for best texture and flavor.
Notes
- Use fresh butternut squash for best flavor; alternatively, frozen cubed squash can be used but may require longer cooking.
- Stir the risotto frequently to prevent it from sticking to the pan and ensure even cooking.
- For a vegan version, substitute butter with olive oil and use a vegan cheese or nutritional yeast instead of Parmesan.
- The gradual addition of broth is essential to develop the creamy texture characteristic of risotto.
- Adjust seasoning with salt and pepper at the end to taste.
