Description
A creamy and comforting Butternut Squash Risotto that combines tender squash puree with classic arborio rice cooked slowly in vegetable broth, finished with parmesan cheese and aromatic spices for a rich, flavorful vegetarian dish perfect for a cozy meal.
Ingredients
Scale
Squash Puree
- 1 ½ cups butternut squash (peeled and cubed)
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves (peeled)
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion (diced)
- 2 garlic cloves (minced)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese (grated)
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the squash: Add the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves to a large pot on high heat and bring to a boil to soften the squash.
- Simmer until tender: Reduce heat to medium and cook until the squash is fork tender, about 20 minutes, ensuring it becomes soft enough to puree.
- Heat broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in another large pot on the stove to keep it hot for the risotto.
- Sauté aromatics: In a large skillet over medium heat, melt the butter, then add diced onion and sauté for 3 to 5 minutes until translucent.
- Add garlic: Add the minced remaining 2 garlic cloves to the skillet and sauté for 1 to 2 minutes to release their aroma.
- Toast the rice: Stir in the arborio rice and toast it in the skillet for 2 to 3 minutes, coating each grain with butter and allowing a slight nutty flavor to develop.
- Begin adding broth: Add 1 cup of the boiling vegetable broth to the rice, stirring constantly until fully absorbed.
- Continue adding broth gradually: Repeat adding the broth one cup at a time, stirring constantly, allowing each addition to be absorbed before adding the next, until all broth is used and the risotto is creamy.
- Add parmesan cheese: Stir the grated parmesan cheese into the creamy risotto, adding richness and depth of flavor.
- Puree the squash: Once squash is tender, add nutmeg, salt, and pepper to the pot with the squash, milk, broth, and garlic, then puree everything until smooth using a blender or food processor.
- Combine squash and risotto: Pour the pureed squash mixture into the risotto and stir well to combine all flavors uniformly.
- Simmer to finish: Reduce heat to low and simmer the mixed risotto for 5 to 10 minutes, allowing the pureed squash to fully integrate and thicken the dish.
- Serve: Serve the risotto immediately while warm and creamy for best texture and flavor.
Notes
- Use freshly grated parmesan for best flavor and texture.
- Keep the broth hot during cooking to ensure proper absorption by the rice.
- Stirring constantly during risotto cooking helps release the rice’s starch for creaminess.
- Adjust seasoning with salt and pepper to taste before serving.
- For a vegan version, substitute butter and parmesan with vegan alternatives.
