Butternut Squash Risotto is a creamy, tacky, savory dish that’s simpler to make than you would possibly suppose! It’s the proper Fall dish. Easy sufficient for a weeknight meal, however feels fancy sufficient for a particular events.

What’s Risotto?

Risotto is a creamy Italian dish that’s made by cooking a starchy, quick grain rice in broth till it turns into creamy. It’s a type of dishes that simply sounds fussy. It’s often served at good eating places and feels fully unattainable (or unrealistic..) for a house prepare dinner.

However risotto is definitely very straightforward to make! It simply requires a little bit of persistence, and loads of stirring. However we promise, the top result’s completely price it!

Butternut squash risotto in a white and blue ceramic pot with cheese and a grater in the background.

How one can Make Butternut Squash Risotto

Actually, this dish couldn’t be simpler to make. For this recipe we began with uncooked butternut squash, however it’s an ideal place to make use of up leftover roasted butternut squash additionally!

  1. Saute the onions till softened, then add the squash. Cook dinner for a pair minutes to begin to soften and brown, then add your rice. You’ll wish to use a brief grain rice for risotto due to the excessive starch content material. That’s what makes it so creamy! The most typical rice in risotto is arborio rice, however you should utilize common rice in a pinch! Barley is one other various that can work for risotto!
  2. Simmer your hen broth in a separate pan and preserve heat when you prepare dinner your risotto. You’re going so as to add it to your rice, one ladleful at a time, stirring till the liquid is absorbed by the rice earlier than including extra.
  3. Stir, stir, stir! The key to creamy risotto is low warmth and fixed stirring. This is usually a nice job for older youngsters which are comfy across the range.
  4. As soon as all the liquid has been added and your rice is tender (however not mushy!) stir in your cheese and contemporary herbs. We love the flavour of contemporary sage with the butternut squash, however basil is scrumptious too! In case you are utilizing leftover roasted veggies you may stir them in at this level additionally.
butternut squash in a white and blue ceramic pot with a ladle

What goes with Butternut Squash Risotto?

We sometimes eat this as a essential dish, as a result of it’s so hearty. However it could actually additionally make a fairly spectacular facet dish when served with hen or pork! I often serve it with a contemporary salad. This Fall Harvest Salad pairs so completely with the Fall flavors of the risotto!

butternut squash in a white plate with a white pepper grinder on a marble countertop

Extra Vegetarian Dinner Concepts:

  • 7 cup hen broth, low-sodium
  • 1 tablespoon olive oil
  • 1 cup, chopped onion
  • 1 tablespoon butter
  • 2 cloves garlic
  • 4 cups butternut squash minimize into small cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, floor
  • 2 cup arborio rice
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoon contemporary sage or basil, non-obligatory
  • In a saucepan over medium warmth, deliver hen broth to a simmer. Scale back warmth to low.

  • Add olive oil to a big saucepan over medium warmth.  Add onion and prepare dinner for 3-5 minutes or till it begins to melt.

  • Add the butter, garlic and butternut squash to the saucepan and prepare dinner for 2-3 minutes extra. Season with salt and pepper. Stir within the rice and prepare dinner for an additional minute or so till the rice is translucent.

  • With a ladle, add about 1 cup of the hen broth. Cook dinner, stirring incessantly, till the liquid has been absorbed. Add remaining broth about 1 cup at a time, persevering with to permit the rice to soak up every addition of broth earlier than including extra. 

  • Stir usually and prepare dinner till squash is tender and risotto is creamy, about 25 minutes. Stir in Parmesan and contemporary herbs and serve.

Energy: 506kcal | Carbohydrates: 95g | Protein: 16g | Fats: 8g | Saturated Fats: 2g | Ldl cholesterol: 6mg | Sodium: 361mg | Fiber: 4g | Sugar: 5g

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Right here one can find plenty of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your youngsters to eat higher and change into intuitive eaters and many sources for feeding your loved ones.

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