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Butternut Squash Risotto: Marco’s 1 Creamy Fall Pleasure

Butternut Squash Risotto
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Enjoy a creamy and comforting Butternut Squash Risotto, perfect for a cozy fall meal. This recipe focuses on simple techniques to create a rich and flavorful dish that celebrates seasonal ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 4 cups vegetable broth, warm
  • 1 cup butternut squash puree
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in Arborio rice and toast for 1-2 minutes until the edges are translucent.
  4. Pour in white wine and stir until absorbed.
  5. Add warm vegetable broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
  6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  7. Stir in butternut squash puree, Parmesan cheese, and butter.
  8. Season with salt and pepper to taste.
  9. Serve immediately.

Notes

  • For a smoother puree, roast the butternut squash before pureeing.
  • Adjust the amount of broth to achieve your desired creamy consistency.
  • Garnish with fresh sage or toasted pumpkin seeds for extra flavor and texture.

Nutrition

Find it online: https://eatableempress.com/butternut-squash-risotto-creamy-fall/