What goes well with butternut squash risotto?

Since butternut squash risotto is so rich and creamy, it tastes great with a refreshing green salad, roasted meats, and a glass of wine. Try pairing the creamy texture of risotto with roasted chicken or pork, maple-glazed salmon, or hearty salads with fall greens, apples, and nuts. A tangy vinaigrette will cut through the creaminess of the risotto and balance the meal perfectly.

What is the best tool to peel butternut squash?

Since the peel is so thick, it's best to use a heavy-duty vegetable peeler. There are some with a serrated edge that can grab onto the squash skin easier than others. We don't recommend using a knife as you'll likely remove more squash than you need, and you'll be more likely to injure yourself.

Why is risotto so creamy?

A good risotto starts with the right type of rice: arborio rice. This is an essential ingredient because it's so starchy. Don't rinse it or soak it first. Let the rice release the starch gradually as you add spoonfuls of broth every few minutes. To make your risotto even creamier, stir in grated parmesan cheese or even a dollop of butter for a perfect dining experience.

Butternut Squash Risotto

Description

This Butternut Squash Risotto recipe is the most perfect dinner for fall. It's made by slowly cooking aromatic ingredients with fresh butternut squash and real arborio rice, then gradually hydrating the rice with a splash of white wine and lots of broth until each grain is creamy and plump. It's warm, satisfying, and naturally vegetarian — ideal for a quiet fall dinner or a show-stopping entree at your next fall party.

Ingredients

1 tablespoon avocado oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
2 cups butternut squash, cut into ¼-inch cubes
1/2 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1 ½ cups arborio rice
1/2 cup dry white wine
6 cups vegetable stock, divided
¾ cup Parmesan cheese, grated
1/2 tablespoon fresh sage, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large skillet over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
Add butternut squash and cook until it starts to turn golden brown, about 5-8 minutes.
Season with Italian seasoning, salt, and pepper. Mix well to incorporate.
Stir in arborio rice, mixing well to incorporate. Cook for 1 minute.
Add wine and stir constantly until almost all the liquid has absorbed, about 3-4 minutes.
Add vegetable stock, one cup at a time. Stir constantly so that the rice doesn't stick to the pan. Cook until the liquid is completely absorbed before adding more broth. Repeat until all the broth has been added and absorbed, about 22-25 minutes. The rice should be soft and the butternut squash should be tender. Repeat with more broth if needed.
Turn off the heat and stir in parmesan cheese.
Garnish with sage and serve immediately.

Notes

How to store: Store any leftover risotto in the fridge in an airtight container. It will stay fresh for 3-4 days.

How to reheat: To reheat, add the leftover risotto to a small saucepan and stir in a little extra stock. Let it warm up over medium heat for several minutes until fully warmed through.

Freezing risotto? Although you can freeze leftover risotto recipes, the texture of the rice may change after thawing. It's best to eat risotto fresh or reheated from the fridge.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Rice
Method: Stovetop
Cuisine: Italian