Creamy butternut squash risotto recipe
Creamy butternut squash risotto recipe Okay, so I have this thing with butternut squash. It’s like the most underrated vegetable out there. Sweet, creamy, and just begging to be turned into something cozy. And risotto? Oh man, risotto is my love language. So when you combine the two? Magic. Absolute magic. This creamy butternut squash…
Creamy butternut squash risotto recipe
Okay, so I have this thing with butternut squash. It’s like the most underrated vegetable out there. Sweet, creamy, and just begging to be turned into something cozy. And risotto? Oh man, risotto is my love language. So when you combine the two? Magic. Absolute magic.
This creamy butternut squash risotto is my go-to when I want to impress someone (or just myself) without actually trying too hard. It looks fancy, tastes like a hug, and honestly, it’s not that hard to make. Just don’t tell anyone how easy it is—let them think you slaved over the stove for hours.
Recipe Card
Recipe Title: Creamy Butternut Squash Risotto
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 small butternut squash (about 2 cups cubed)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine (optional, but why not?)
- 4 cups vegetable or chicken broth, warmed
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage or thyme (optional, but pretty)
Directions:
- Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until soft and slightly caramelized. Set aside.
- In a big pot or deep pan, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Throw in the garlic and cook for another minute—don’t let it burn!
- Add the Arborio rice and stir it around for a minute or two until it looks kinda toasted.
- Pour in the wine (if using) and stir until it’s mostly absorbed. Now’s the fun part: start adding the warm broth, one ladle at a time, stirring often. Wait until most of the liquid is absorbed before adding more. This takes patience, but it’s worth it.
- After about 20 minutes, the rice should be creamy but still a tiny bit firm. Stir in the roasted squash, mashing some of it to make it extra creamy. Add the Parmesan, salt, and pepper. Taste it—adjust as needed.
- Serve hot, maybe with extra cheese on top and some fresh herbs if you’re feeling fancy.
Okay, now that the official recipe is out of the way, let’s talk about the real stuff. Like, why does risotto have to be so high-maintenance? It’s not hard, but it does demand your attention. No walking away to binge-watch Netflix—this is a commitment. But trust me, it pays off.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| White wine | Extra broth or a splash of lemon juice |
| Parmesan | Pecorino or nutritional yeast for a vegan twist |
Tips
- Warm your broth. Cold broth = sad risotto. Just heat it in a pot or microwave before adding.
- Don’t rush the stirring. Risotto is like a needy friend—it wants your attention.
- Leftover roasted squash? Toss it in a salad or blend it into soup. Zero waste, maximum deliciousness.
FAQ
Q: Can I make this ahead of time?
A: Sort of. Risotto is best fresh, but you can prep the squash and broth ahead. Just reheat gently with a splash of broth to loosen it up.
Q: Can I freeze leftovers?
A: Risotto gets kinda weird in the freezer—the texture changes. If you must, freeze it, but expect it to be a little mushy when reheated.
Q: Do I really need Arborio rice?
A: Yes. Regular rice won’t give you that creamy, dreamy texture. Arborio is the MVP here.
And that’s it! Creamy butternut squash risotto that’s cozy, comforting, and just a little bit fancy. Perfect for a date night or a solo night when you want to treat yourself. Let me know if you try it—I’d love to hear how it turns out!
