Flavor-Packed Butternut Squash Risotto
A creamy, comforting risotto made with tender butternut squash, fragrant herbs, and Arborio rice. This recipe is rich in flavor yet light and nourishing, making it perfect for weeknight dinners or festive occasions.
Equipment
- 1 Dutch oven or heavy-bottomed skillet
- 1 Ladle for broth
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping)
- 1 cutting board
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- ½ teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- 2 cups butternut squash cubed into ¼-inch pieces
- 2 garlic cloves finely chopped
- 1 teaspoon fresh rosemary or sage minced
- 1 cup Arborio rice uncooked
- ½ cup dry white wine
- 4 cups vegetable broth warmed
- ½ cup grated Parmesan or Pecorino cheese optional, for serving
- Fresh parsley or small sage leaves optional, for garnish
Instructions
- Prepare the Base Flavors: Begin by setting a large Dutch oven or heavy-bottomed skillet over medium heat. Pour in the olive oil and allow it to warm until it shimmers slightly. Add the chopped onion along with the ½ teaspoon of sea salt and a few twists of freshly ground black pepper. Cook slowly, stirring often, for about 2–3 minutes. The goal here is to soften the onion until it turns translucent and aromatic, without letting it brown. This forms the base flavor of your risotto.
- Cook the Butternut Squash: Next, stir in the cubed butternut squash. Toss it well so the pieces are coated with the seasoned onion mixture and the glossy oil. Let the squash cook for about 6–8 minutes, stirring occasionally to prevent sticking. The edges should begin to soften and pick up a slight golden color, which deepens the flavor and adds natural sweetness to the risotto.
- Infuse with Garlic and Herbs: Once the squash has started to soften, sprinkle in the finely chopped garlic and minced rosemary (or sage, if you prefer). Stir gently for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn—burnt garlic will give the risotto a bitter undertone. At this stage, the kitchen should already smell wonderfully cozy and herbaceous.
- Toast the Arborio Rice: Add the uncooked Arborio rice directly into the pot. Stir continuously for about 1–2 minutes, making sure every grain of rice is lightly coated in oil and mingles with the onions, squash, and herbs. Toasting the rice is a crucial step—it enhances the nutty undertones of Arborio and helps create that signature creamy risotto texture once the liquid is added.
- Deglaze with White Wine: Pour in the dry white wine and stir slowly but steadily. Allow the rice to absorb the wine while it sizzles, scraping the bottom of the pot to loosen any caramelized bits that may have stuck. Continue stirring until nearly all the wine has evaporated, leaving behind a gentle acidity that balances the sweetness of the squash. This process usually takes 1–3 minutes.
- Add the Broth Gradually: Begin adding the warmed vegetable broth in small amounts—about ¾ cup at a time. Stir the risotto gently but continuously as the rice absorbs the liquid. Do not rush this step: the gradual addition of broth is what coaxes out the creamy starch from the rice. Only when most of the broth has been absorbed should you ladle in the next portion. This slow method takes patience, but it ensures a velvety, restaurant-quality risotto.
- Check Texture and Tenderness: After repeating the broth-adding process several times (about 20–25 minutes total), the rice should be plump, tender with just a slight bite at the center, and coated in a rich, glossy sauce. At the same time, the butternut squash should be fork-tender and almost melt into the risotto. If you find the mixture too thick, you can add an extra splash of warm broth to loosen it slightly.
- Taste and Adjust Seasoning: Once the rice has reached the ideal consistency, take a moment to taste the risotto. Adjust with additional sea salt and freshly cracked black pepper as needed. If you’d like a touch of brightness, you can also stir in a squeeze of fresh lemon juice to cut through the richness.
- Finish with Garnishes: For extra indulgence, sprinkle in grated Parmesan or Pecorino cheese and stir until it melts into the risotto, adding a savory depth. Alternatively, you can keep it lighter and skip the cheese. Just before serving, top with a scattering of fresh parsley or a few small sage leaves for a fragrant finish and a pop of color.
- Serve and Enjoy: Ladle the risotto into warm bowls and serve immediately while it’s creamy and hot. Pair with a crisp salad or roasted vegetables for a balanced meal, or enjoy it on its own as a comforting centerpiece dish.
Notes
- Use warm broth only—adding cold broth can shock the rice and slow down the cooking process.
- Cut the butternut squash into small, even cubes (about ¼-inch) so it cooks quickly and blends smoothly into the risotto.
- Stirring is essential, but don’t overdo it—gentle, steady stirring releases starch without making the risotto gluey.
- White wine adds brightness, but you can substitute with extra broth plus a squeeze of lemon juice.
- For a lighter version, omit the cheese and finish with just herbs.
- Fresh herbs like rosemary or sage provide earthy depth, but thyme or even a pinch of nutmeg works beautifully.
- Risotto is best served fresh, but with a little care, leftovers can still be enjoyed.