![- 1 medium butternut squash, peeled and diced into 1/2-inch cubes - 1 tablespoon extra-virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 1/2 cups Arborio rice - 5 cups vegetable broth, warmed - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons unsalted butter (or vegan butter for a dairy-free alternative) - Salt and fresh ground pepper, to taste - Fresh sage leaves, for garnish The main star here is the butternut squash. It brings a sweet and nutty flavor. The Arborio rice is key for the creamy texture. You can choose to use vegetable broth for a rich, flavorful base. - Nutritional yeast for a vegan substitute - Other spices like nutmeg or paprika If you're vegan, try nutritional yeast in place of cheese. It adds a cheesy flavor without dairy. You can also add spices like nutmeg for warmth or paprika for a touch of heat. - Heavy-bottomed saucepan - Baking sheet You need a heavy-bottomed saucepan for even heat. This helps cook the rice just right. A baking sheet is great for roasting the squash. It allows even cooking and caramelization, enhancing the flavor. For the full recipe, refer to the detailed cooking instructions provided. - Preheat oven and prepare squash: Set your oven to 400°F (200°C). Peel and dice the butternut squash into 1/2-inch cubes. Spread them on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 25-30 minutes. Look for tenderness and caramelization. - Sauté onions and garlic: In a large saucepan, heat olive oil over medium heat. Add the chopped onion first. Stir it for about 5 minutes until it turns soft and clear. Then, add the minced garlic. Cook for another minute, but be careful not to burn it. - Toasting Arborio rice: Add the Arborio rice to the pan. Stir it well to coat the grains with oil. Toast the rice for 2-3 minutes. You want the edges to look slightly clear. This step helps the rice gain a nutty flavor. - Gradual incorporation of broth: Start pouring in the warm vegetable broth a ladle at a time. Stir the rice often. Let it soak up the broth before adding more. This method takes about 18-20 minutes. The rice should be creamy and firm when done. - Mixing in roasted squash and cheese: Once the rice is cooked, fold in the roasted butternut squash. Add grated Parmesan cheese and butter. Stir everything together until creamy. If it feels too thick, add more broth or a splash of water. - Serving instructions: Season with salt and fresh ground pepper to your taste. Serve the risotto hot. Garnish it with fresh sage leaves. Enjoy your flavorful dish! For the complete recipe, check out the [Full Recipe]. To make your risotto creamy, you need to stir often. This helps the rice release its starch. As it cooks, the starch creates a smooth and rich sauce. Don't rush this step; patience is key. Stirring also helps cook the rice evenly. If you leave it alone, some grains may become hard. Use a wooden spoon to mix gently, ensuring every grain gets the love it deserves. To boost flavor, try adding spices like nutmeg or paprika. These spices bring warmth and depth to the dish. Fresh herbs like thyme or rosemary can add a bright taste. If you want a cheese alternative, use nutritional yeast. It gives a cheesy flavor without dairy. You can also try vegan cheese if you prefer. These options keep the dish creamy and delicious. One big mistake is overcooking the rice. Aim for al dente, where the rice is tender but still has a bite. This texture adds to the dish's charm. Another mistake is adding too much broth at once. This can make your risotto watery and lose its creamy texture. Add broth gradually, stirring as you go. This way, the rice absorbs the liquid perfectly. For the full recipe, check out the section above. {{image_4}} You can change this risotto with fresh, seasonal veggies. Try adding sautéed spinach or roasted Brussels sprouts. Each season brings new flavors to explore. Use herbs like thyme in spring or rosemary in winter. These herbs add great depth and aroma to your dish. If you want a vegan version, skip the cheese. Use nutritional yeast instead for a cheesy flavor. You can also replace butter with vegan butter. For a gluten-free option, check your broth for gluten. Risotto is naturally gluten-free when made with Arborio rice. Pair this risotto with grilled chicken or seared shrimp. The savory flavors complement each other well. For sides, serve a simple green salad or roasted vegetables. These pairings round out your meal nicely and elevate the dining experience. You can find the Full Recipe for this delicious dish to get started! - Refrigeration tips: Your Butternut Squash Risotto stays fresh for about three days in the fridge. Place it in an airtight container to keep it moist. Let it cool down before storing to avoid condensation. - Freezing recommendations: You can freeze this dish for up to a month. Portion it into freezer-safe bags. Make sure to remove as much air as possible. Label the bags with the date for easy tracking. - Methods for best consistency: To reheat, use a stovetop pan over low heat. Add a splash of broth or water to return creaminess. Stir often to heat evenly. You can also use a microwave if you're short on time. - Best practices for flavor retention: Add a sprinkle of salt and pepper after reheating. This helps bring back the flavors. If desired, mix in more cheese or herbs to enhance the taste. Butternut squash risotto can last for 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When ready to eat, check for any off smells or changes in texture. If it looks and smells good, it should be safe to enjoy. Yes, you can prepare butternut squash risotto ahead of time. Make it a day before and store it in the fridge. To reheat, add a splash of broth or water to loosen it up. Heat gently on the stove or in the microwave until warm. Stir well to get that creamy texture back. If you want a dairy-free option, try using nutritional yeast. It gives a cheesy flavor without the dairy. You can also use other cheeses like Pecorino Romano or even vegan cheese for a different taste. Just adjust the amount to your liking. To save time, use pre-cut butternut squash from the store. You can also use a pressure cooker for the risotto. Instead of stirring for 20 minutes, it cooks in about 10 minutes under pressure. This way, you still get a creamy and delicious dish without the long wait. Check out the Full Recipe for more tips! This blog post guides you in making delicious Butternut Squash Risotto. We discussed essential ingredients like squash and Arborio rice. I shared preparation steps, cooking methods, and final touches. Tips helped perfect texture and avoid common mistakes. Variations cater to dietary needs and seasonal choices. Storage tips ensure your leftovers stay tasty. Making risotto can be easy and fun. Enjoy your dish and share it with friends!](https://eataroundit.com/wp-content/uploads/2025/06/5b1a76e9-a050-48a9-9f07-27354cbbee7a-250x250.webp)
Butternut Squash Risotto
Savor the flavors of fall with this delicious butternut squash risotto! This creamy dish combines roasted butternut squash, fragrant garlic, and tangy Parmesan for a meal that warms the soul. Perfect for cozy nights, this recipe is both simple and satisfying. Discover how to make it step by step, and impress your loved ones with your culinary skills. Click through to explore the full recipe and bring a taste of autumn to your table!