Description
A creamy, comforting butternut squash risotto featuring tender squash cubes, aromatic rosemary, and a rich blend of Parmesan cheese. Perfect as a satisfying vegetarian main or a hearty side dish for any meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 2 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced rosemary or sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 4 cups warmed vegetable broth
Optional Garnishes
- Chopped parsley or small sage leaves
- ½ cup grated pecorino or Parmesan cheese
Instructions
- Heat Oil and Sauté Onions: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onion, ½ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook for 2 to 3 minutes until softened and fragrant.
- Cook Butternut Squash: Add the cubed butternut squash to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the squash starts to soften but still holds its shape.
- Add Garlic, Herbs, and Rice: Stir in the finely chopped garlic and minced rosemary or sage. Add the Arborio rice and stir well. Let the rice cook for about 1 minute to lightly toast and absorb flavors.
- Deglaze with White Wine: Pour in the dry white wine. Stir continuously and cook for 1 to 3 minutes until most of the wine has evaporated and the mixture thickens slightly.
- Add Broth Gradually: Begin adding the warmed vegetable broth, about ¾ cup at a time. Stir continuously and wait until the broth is mostly absorbed before adding the next portion. Continue this process until the rice is creamy and tender, and the butternut squash is fully cooked. This should take around 20 to 25 minutes.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley or sage leaves, and sprinkle with grated pecorino or Parmesan cheese if using. Serve immediately for a warm, comforting meal.
Notes
- Use warm vegetable broth to speed up the absorption and cooking process.
- Stirring continuously while adding broth is key to a creamy risotto texture.
- You can substitute rosemary with sage for a different herbal flavor.
- For a vegan version, omit the cheese or use a vegan alternative.
- Dry white wine can be replaced by additional broth if preferred or to avoid alcohol.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
