Description
A creamy and comforting risotto made with tender butternut squash, Arborio rice, and Parmesan cheese. This dish is perfect for fall or whenever you crave a warm, savory meal.
Ingredients
- ? 2 cups butternut squash, peeled and diced
- ? 2 tablespoons unsalted butter
- ? 1 onion, chopped
- ? 2 cloves garlic, minced
- ? 1 1/2 cups Arborio rice
- ? 4 cups vegetable or chicken broth, warmed
- ? 1 cup grated Parmesan cheese
- ? 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- ? Salt and pepper to taste
- ? Fresh parsley for garnish (optional)
Instructions
1️⃣ Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized. Set aside. ?✨
2️⃣ Sauté Aromatics:
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. ??
3️⃣ Add Rice:
Add the Arborio rice to the saucepan, stirring to coat the rice with the butter and onions. Cook for about 2-3 minutes until the rice is lightly toasted.
4️⃣ Incorporate Broth:
Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. ??
5️⃣ Add Roasted Squash:
Gently fold in the roasted butternut squash, grated Parmesan cheese, and thyme. Season with salt and pepper to taste.
6️⃣ Serve:
Plate the risotto and garnish with fresh parsley if desired. Enjoy your delicious butternut squash risotto! ?️?
Notes
◻️ This risotto pairs wonderfully with a light salad or roasted vegetables!
◻️ Feel free to add more herbs or spices to customize the flavor! ?✨
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian