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Butternut Squash Risotto for 4 guests

Butternut Squash Risotto
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A creamy and comforting Butternut Squash Risotto, perfect for a gourmet dinner that will make every day feel like a Sunday. This recipe brings warmth and flavor to your table, celebrating seasonal ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable broth, warm
  • 1 cup butternut squash puree
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
  4. Pour in the white wine and cook, stirring, until it has evaporated.
  5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
  6. Stir in the butternut squash puree and continue to cook for another 5 minutes, stirring, until the risotto is heated through and has a creamy consistency.
  7. Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
  8. Season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

  • For an extra touch of sweetness, you can roast a small butternut squash until tender, then puree it for the recipe.
  • If you don’t have white wine, you can substitute with an equal amount of vegetable broth.
  • Feel free to add a pinch of nutmeg or sage for an extra layer of flavor.

Nutrition

Find it online: https://sundayflavor.com/butternut-squash-risotto-creamy-gourmet-dinner/