Indulge in the comforting warmth and creamy texture of this delectable butternut squash risotto. This vibrant autumnal dish is surprisingly easy to make, boasting a rich, satisfying flavor that's perfect for a cozy weeknight dinner or a sophisticated special occasion. Forget the heavy cream; this recipe relies on the natural sweetness of the butternut squash and the starches released from the Arborio rice to create a luxuriously smooth consistency. The subtle sweetness of the squash is beautifully complemented by earthy notes and a hint of nutty parmesan cheese, resulting in a truly unforgettable culinary experience.
This recipe transforms humble ingredients into a masterpiece of flavor and texture. Ready to discover the secrets to creating this perfect creamy risotto? Let's dive into the simple, step-by-step process outlined below, guiding you through each stage of making this stunning and delicious dish.
Tools Needed
- Dutch oven (or high-sided pan)
Ingredients
- Garlic: 4 cloves, finely minced
- Red onion: 1/2
- Red bell pepper: 1/2
- Cherry tomatoes: 1 1/2 cups, halved
- Salt: to taste
- Arborio rice: 2 cups
- Parmesan cheese: about 1 1/2 pounds
- Butternut squash: about 1 1/2 pounds
- Black pepper: to taste
- Chicken broth: 2-3 cups
- Sliced almonds: 2-3 tablespoons
- White cooking wine: 1/2 cup
- Grass-fed butter: 3 tablespoons
- Olive oil: 1 tablespoon
Step-by-Step Instructions
Step 1. Sauté Vegetables and Rice
- Add 1 tablespoon of olive oil to a hot Dutch oven. Add minced garlic, half a red onion, and half a red bell pepper. Sauté for about 2 minutes to soften.
- Add butternut squash and cook for another 2 minutes to soften the vegetables.
- Add Arborio rice and stir to coat with oil and vegetable juices.
Step 2. Simmer with Broth
- Add cherry tomatoes and 1/2 cup of white cooking wine. Stir constantly.
- Gradually add chicken broth (about 1/2 cup at a time), stirring continuously to prevent sticking and burning, for about 25 minutes, or until rice is tender and vegetables are cooked. Maintain a simmering temperature around 275°F (medium heat).
- Stir frequently and add more broth as needed to keep the rice moist.
Step 3. Finish and Season
- Once the risotto is cooked, stir in 3 tablespoons of grass-fed butter, salt, and pepper to taste.
Step 4. Garnish and Serve
- Garnish with Parmesan cheese and sliced almonds.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Constantly stir the risotto to prevent sticking and burning. Don't leave it unattended.
- To make the process faster, preheat your chicken broth on a separate burner and add hot broth instead of cold.
Nutrition
- N/A
FAQs
1. Can I use a different type of squash?
Yes! Other winter squashes like kabocha or acorn squash can be substituted, but adjust cooking time as needed. Their cooking time might differ slightly.
2. What if my risotto is too thick or too thin?
Too thick? Add a little extra warm broth, one ladle at a time, stirring constantly until you reach your desired consistency. Too thin? Simmer it uncovered for a few minutes to reduce the liquid.
3. Can I make this risotto ahead of time?
It's best enjoyed fresh, but you can make it ahead and reheat it gently on the stovetop with a splash of broth to restore its creamy texture. Avoid reheating in the microwave.
This creamy butternut squash risotto is a testament to the fact that healthy eating doesn't have to be boring. With its simple ingredients and straightforward method, this recipe is perfect for both novice and experienced cooks. Enjoy the delicious rewards of your culinary efforts, and savor every comforting bite!