Description
A creamy and comforting risotto featuring roasted butternut squash and Parmesan cheese, perfect for a hearty fall dinner packed with rich flavors and a smooth texture.
Ingredients
Main Ingredients
- 1 cup arborio rice
- 2 cups roasted butternut squash, cubed
- 4 cups warm vegetable broth
- 1 small onion, diced
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Onion: Melt the butter in a large skillet or saucepan over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 3-4 minutes.
- Toast Rice: Add the arborio rice to the pan with the sautéed onion. Stir the rice constantly for about 2 minutes to lightly toast it and coat the grains with butter.
- Add Broth Gradually: Slowly add the warm vegetable broth one ladle at a time to the rice while stirring constantly. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 25-30 minutes.
- Incorporate Squash and Cheese: Once the risotto has reached the desired consistency, gently fold in the roasted butternut squash and grated Parmesan cheese. Stir to combine evenly and melt the cheese into the risotto.
- Serve Immediately: Plate the risotto while warm to enjoy the creamy texture at its best. Optionally, garnish with extra Parmesan or herbs if desired.
Notes
- Serve immediately for best texture, as risotto can become thick and sticky upon cooling.
- Use warm broth throughout the cooking process to ensure even cooking and prevent the rice from stopping to cook.
- For added flavor, you may roast the butternut squash at 400°F (200°C) for 25-30 minutes prior to making the risotto.
- Adjust the amount of broth as needed depending on the rice’s absorption.
- Parmesan cheese can be substituted with a vegetarian-friendly cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
