Autumn's arrival brings with it a bounty of delicious ingredients, and few are as versatile and comforting as the butternut squash. This vibrant winter squash lends itself beautifully to a creamy, luxurious risotto, offering a warm and satisfying meal perfect for chilly evenings. Imagine the velvety texture of perfectly cooked Arborio rice, infused with the subtle sweetness of roasted butternut squash and a hint of nutty Parmesan cheese. This isn't your average risotto; it's a symphony of autumnal flavors that will elevate your dinner routine to new heights.
Forget complicated techniques and lengthy preparation times; this recipe simplifies the classic risotto process while maximizing flavor. We'll guide you through each step, from roasting the squash to achieving that signature creamy consistency. Ready to experience the magic of creamy butternut squash risotto? Let's dive into the detailed instructions below.
Tools Needed
- Knife
- Spoon
- Cutting board
- Saucepan
- Wooden spoon
Ingredients
- Butternut squash: 1 medium
- Onion: 1/2 small
- Shallot: 1 small
- Garlic: 1 large clove
- Sage leaves: 5-6
- Arborio rice: 1 cup
- White wine: 1/2 cup
- Chicken or vegetable stock: 4 cups
- Olive oil: 3 tablespoons
- Butter: 1 tablespoon
- Parmigiano-Reggiano cheese: 1/2 cup, grated
- Salt
- Black pepper
Step-by-Step Instructions
Step 1. Prepare the Butternut Squash and Aromatics
- Cut the top and bottom off, cut it in half, and remove the skin using a serrated knife. Remove the seeds with a spoon.
- Dice the butternut squash into medium-sized pieces.
- Dice the onion and shallot finely.
- Mince the garlic and slightly puree it with the side of a knife.
- Chiffonade the sage leaves.
Step 2. Sauté and Cook the Rice
- Heat olive oil and butter in a saucepan over medium heat. Sauté the onion for a couple of minutes, then add the shallot and sauté for another minute.
- Add the butternut squash and cook for 8 minutes over medium-low heat, stirring constantly to prevent burning.
- Add the garlic and cook for a short time.
- Add the Arborio rice and toast for one minute.
- Add the white wine and cook for two minutes.
- Season with salt and pepper.
- Gradually add the hot chicken or vegetable stock, a ladle or two at a time, stirring constantly until absorbed before adding more. Continue this process for about 18 minutes, until the rice is cooked al dente.
Step 3. Finish and Serve
- When about two ladles of stock remain, add the sage and the remaining stock. Stir and cook for one minute.
- Remove from heat, stir in the Parmigiano-Reggiano cheese until melted.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use Arborio rice for its high starch content, which creates a creamy texture.
- Ensure your stock is hot to maintain the temperature of the rice during cooking.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked butternut squash?
Yes, you can! Just make sure it's well-drained before adding it to the risotto. Roasting adds extra flavor, but pre-cooked works in a pinch.
2. What kind of wine should I use?
Dry white wine, like Sauvignon Blanc or Pinot Grigio, works best. It adds depth of flavor without overpowering the squash.
3. How do I get the risotto creamy?
The creaminess comes from the starch released by the Arborio rice as it cooks. Stirring frequently and gradually adding warm broth are key to achieving that perfect texture.
This creamy butternut squash risotto is a testament to the simple elegance of fall flavors. With minimal effort, you can create a dish that's both visually stunning and incredibly delicious, perfect for a cozy night in or a special occasion. Enjoy the warmth and comfort of this seasonal masterpiece!