When it comes to Italian cuisine, one often thinks of the tangy Risotto, a mouthwatering classic known for its richness and depth of flavor. Today, we’re presenting a unique risotto recipe – Butternut Squash Risotto. This dish combines the rich flavors of pumpkin with the creamy richness of risotto, delivering the warmth and full-bodied taste of fall in every bite. In Italy, risotto is a traditional homemade dish often prepared using essential kitchen tools such as a heavy-bottomed pot, a spoon for stirring, and a ladle for adding broth. It is a dish frequently enjoyed during holidays and special occasions, cherished as a comforting delight for the soul. In the Catholic tradition, Lent is a time of solemn religious observance during which believers often opt for meatless meals, making Butternut Squash Risotto a favored vegetarian option. This delectable risotto not only pleases the palate but also offers a taste of home and tradition during the holiday season
What are the Benefits of Butternut Squash Risotto?
Butternut squash risotto is a delicious and healthy traditional Italian dish that combines a wide range of nutrients and offers many health benefits. Firstly, pumpkin is rich in vitamin A, vitamin C and potassium, which help boost immunity and protect eye health. Second, the pumpkin and glutinous rice in pumpkin risotto provide a rich source of dietary fiber, which promotes a healthy digestive system, slows the rise of blood sugar, and helps with weight management. Additionally, pumpkin risotto is a low-fat, low-calorie gourmet option, but due to its high fiber content, it provides a prolonged feeling of fullness, which aids in controlling your diet and reducing your calorie intake. Finally, Butternut Squash Risotto is often infused with olive oil or vegetable butter in a pan, which are healthy fats that help maintain a healthy heart and provide the body with needed fat-soluble vitamins
Welcome To My Kitchen! Let’s Make Butternut Squash Risotto!
Step 1: Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Cook the Risotto
Add the arborio rice to the pot and stir to coat the rice with the oil, toasting it lightly for about 2 minutes. Pour in the white wine (if using) and cook, stirring constantly, until the liquid is absorbed. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. This process should take about 20 minutes, or until the rice is creamy and cooked al dente.
Step 4: Combine and Finish
Stir in the roasted butternut squash, butter, and Parmesan cheese (if using) into the risotto. Mix well to combine and heat through. Season with salt and pepper to taste. Garnish with fresh sage or parsley before serving.
The simple and common kitchenware needed to make Butternut Squash Risotto, such as a saucepan, stirring spoon and rice cooker, make this delicious dish an easy-to-make option in the home kitchen. In addition, Butternut Squash Risotto is also an ideal vegetarian option, especially suitable for enjoying during Lent (Catholic Lent) or any other vegan dietary needs. It is not only rich in flavor, but also rich in nutrients and provides a wealth of nutritional value to the body. The perfect combination of flavors and nutrients makes Pumpkin Stew a memorable dish to add to the table, whether it is a family meal or a festive celebration, infusing health and happiness into the meal.
Print
Butternut Squash Risotto
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
More than just a savory dish, this Butternut Squash Risotto is a nourishing feast for the palate, adding a warm and flavorful touch to the table, whether it’s served as a main course or as a side dish.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (optional)
- 5 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese (optional for non-vegan version)
- 2 tablespoons butter or vegan butter
- Salt and pepper to taste
- Fresh sage or parsley for garnish
Instructions
Step 1: Prepare the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper.
- Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Set aside.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
Step 3: Cook the Risotto
- Add the arborio rice to the pot and stir to coat the rice with the oil, toasting it lightly for about 2 minutes.
- Pour in the white wine (if using) and cook, stirring constantly, until the liquid is absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
- This process should take about 20 minutes, or until the rice is creamy and cooked al dente.
Step 4: Combine and Finish
- Stir in the roasted butternut squash, butter, and Parmesan cheese (if using) into the risotto.
- Mix well to combine and heat through.
- Season with salt and pepper to taste.
- Garnish with fresh sage or parsley before serving.
Equipment
All-Clad Essentials Hard Anodized Nonstick Fry Pan
Buy Now →
Buy Now → 
Buy Now → 
GreenPan Prime Chatham 1QT & 2QT Saucepan Pot Set with Glass Lids
Buy Now →
Le Creuset Enameled Cast Iron Signature Saucepan
Buy Now →
Buy Now → Notes
- For a vegan version, omit the Parmesan cheese and use vegan butter.
- Keep the vegetable broth warm on a low simmer while adding it to the risotto to ensure even cooking.
- Stirring the risotto constantly helps release the starches from the rice, making the dish creamy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Holidays
-
When I saute onions and garlic, why do they burn or turn bitter tasting?
This may be because your heat is too high or you are sautéing for too long. Make sure the heat is moderate and keep stirring to avoid burning the ingredients. Additionally, garlic burns easily, so it is recommended to add it to the onions shortly after adding the other ingredients to avoid over sautéing resulting in a bitter flavor.
-
How do I make sure the rice is cooked but not overcooked?
To ensure the rice is cooked but not overcooked, you can stir it frequently during cooking to ensure even heat distribution. Alternatively, you can add the stock and gradually bring it to a boil, then lower the heat and cook slowly until the rice is tender but still retains some texture
-
When I stir fry rice, why do they stick to the bottom of the pan?
This may be because the heat is too high or you are not stirring often enough. Make sure the heat is moderate and keep stirring constantly as you stir-fry the glutinous rice to prevent it from sticking to the bottom of the pan.
