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- 1 medium butternut squash, peeled and diced - 1 ½ cups Arborio rice - 4 cups vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon butter - ½ cup grated Parmesan cheese (or nutritional yeast for vegan) - Salt and pepper to taste - Fresh sage leaves for garnish - Optional: ½ teaspoon nutmeg When I make butternut squash risotto, I focus on fresh, quality ingredients. First, I choose a medium butternut squash. This squash gives a sweet and nutty flavor. I peel and dice it into small cubes for even cooking. Next, I reach for Arborio rice. This short-grain rice has a high starch content. It helps create that creamy texture we all love in risotto. I also use vegetable broth. Keeping the broth warm helps the rice cook evenly. A small onion and a few cloves of garlic add depth to the dish. I chop the onion finely and mince the garlic to release their flavors. Olive oil and butter work together to sauté the onion and garlic. The fat helps to build the base of flavor. I always have grated Parmesan cheese on hand. It adds creaminess and richness. If you prefer a vegan option, nutritional yeast works well too. Finally, I season with salt and pepper. Fresh sage leaves add a lovely aroma and taste. If you want an extra kick, you can sprinkle in a bit of nutmeg. This combination of ingredients makes a comforting, creamy dish that warms the soul. For the full recipe, check out the instructions and get cooking! 1. Start by preparing the vegetable broth. Heat 4 cups of vegetable broth in a medium saucepan over low heat. This keeps it warm while you cook the risotto. 2. Next, sauté the onions and garlic. In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 small finely chopped onion and cook for 3-4 minutes until it turns translucent. Then, add 2 minced garlic cloves and sauté for one more minute. 1. Now it's time to add the butternut squash. Toss in 1 medium peeled and diced butternut squash. Cook for about 5-7 minutes until it softens a bit. 2. Incorporate the Arborio rice next. Stir in 1 ½ cups of Arborio rice, coating it in the oil. Toast the rice for about 2 minutes to enhance its flavor. 1. Stir in the warm broth one ladle at a time. Keep stirring as you add the broth. Wait until the rice absorbs most of the liquid before adding more.Continue this for 18-20 minutes until the risotto is creamy and the rice is al dente. 2. Add ½ cup of grated Parmesan cheese (or nutritional yeast for a vegan option) and season with salt and pepper. Stir in optional ½ teaspoon of nutmeg for extra warmth. 3. Let the risotto thicken for a minute before serving. Top with fresh sage leaves for a lovely touch. For the complete list of ingredients and detailed instructions, check out the Full Recipe. To pick a ripe butternut squash, look for one that is firm and heavy. The skin should be a deep tan color with few blemishes. Avoid squashes with soft spots or cuts. Store your butternut squash in a cool, dark place. It can stay fresh for weeks. Do not refrigerate it, as cold can spoil its taste and texture. Stirring your risotto constantly is key. This helps release the rice’s starch and creates a creamy texture. If you stop stirring, the rice may stick to the pan and burn. Adjust the risotto's consistency with broth. If it feels too thick, add more broth slowly. If it’s too thin, cook it a bit longer without adding more liquid. Fresh herbs can enhance your risotto’s flavor. Try using sage, thyme, or parsley. Toasted nuts or seeds can add crunch and depth. For serving, place your risotto in a bowl. Add a sprinkle of cheese on top and a few fresh herbs. This makes for a lovely presentation that looks as good as it tastes. For the full recipe, check out the Full Recipe section. {{image_2}} You can boost the flavor of your butternut squash risotto easily. - Try adding fresh herbs like thyme or rosemary. - Use spices like smoked paprika or cumin for a warm kick. - For a protein boost, mix in cooked chicken or shrimp. - This adds heartiness and makes the dish more filling. If you want a vegetarian or vegan dish, you can make simple swaps. - Use nutritional yeast instead of Parmesan cheese for a cheesy taste. - Add more veggies like spinach or peas for color and nutrition. - Other great options include mushrooms or bell peppers. Make your risotto match the seasons with simple changes. - In fall, add dried cranberries for sweetness and texture. - For spring, toss in fresh asparagus for a bright touch. - You can also try green peas in early summer for a pop of color. These variations will keep your butternut squash risotto fresh and exciting. Each change can create a new flavor profile that you will love. For the complete recipe, check the Full Recipe section. To store leftover risotto, let it cool first. Place it in an airtight container. This keeps it fresh for up to three days. Glass or plastic containers work well for storage. Make sure to seal them tightly to avoid moisture loss. You can freeze risotto, but it changes the texture. Spread it in a single layer on a baking sheet. Freeze for about an hour, then transfer to a freezer bag. This method helps you avoid clumps. Risotto can last up to three months in the freezer. To reheat, thaw in the fridge overnight. Warm it gently on the stove, adding a splash of broth for creaminess. Leftover risotto is a great base for many dishes. You can turn it into risotto cakes. Just mix in an egg and some breadcrumbs, then shape into patties. Pan-fry until golden. Another idea is to add fresh herbs, veggies, or proteins to revive the flavor. You can also use it as a filling for stuffed peppers. For more inspiration, check out the Full Recipe. You can use Carnaroli or Vialone Nano rice. These types also work well for risotto. If you need a gluten-free option, try sushi rice. It has a similar starch content. Quinoa is another choice, but it changes the dish's texture. To keep your risotto creamy, try adding pureed butternut squash. It adds natural creaminess and flavor. Use a splash of coconut milk or cashew cream for richness. Stirring in some extra vegetable broth helps maintain the creamy texture. Yes! You can try acorn squash or kabocha squash. Each type gives a unique flavor and texture. Just ensure they are cooked until soft before adding to the risotto. This way, they blend well with the rice. Butternut squash risotto can be healthy. It is packed with vitamins A and C. The fiber from the squash aids digestion too. Using less cheese or a cheese alternative makes it lighter. This way, you enjoy its creamy goodness without guilt. Your risotto is done when the rice is creamy and al dente. The grains should be tender with a slight bite. Stir occasionally to prevent sticking. Taste a grain to check for doneness. If it’s soft yet firm, you’re ready to serve. For the full recipe, check the Creamy Butternut Squash Risotto instructions above. You’ve learned how to make a tasty butternut squash risotto. We covered the key ingredients, step-by-step instructions, tips for success, and ways to mix it up. Risotto can be a beautiful dish, perfect for any season. Don't forget: keep stirring, and adjust the flavors. With the right care, you'll create a comforting meal. Enjoy experimenting with your own variations. Now, go cook and impress your friends and family!

41. Butternut Squash Risotto

Savor the flavors of fall with this creamy butternut squash risotto! This delightful dish combines tender butternut squash with rich Arborio rice, creating a dish that's creamy and comforting. Easy to make and perfect for cozy dinners, this recipe is vegan-adaptable and packed with deliciousness. Ready to elevate your cooking game? Click through to explore the full recipe and impress your family and friends!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 ½ cups Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

½ cup grated Parmesan cheese (or nutritional yeast for vegan)

Salt and pepper to taste

Fresh sage leaves for garnish

Optional: ½ teaspoon nutmeg

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep warm throughout the cooking process.

    In a separate large pan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Add the minced garlic and sauté for another minute until fragrant.

        Stir in the diced butternut squash and cook for about 5-7 minutes, until slightly softened.

          Add the Arborio rice to the mixture, stirring well to coat the rice in the oil and allow it to toast slightly, about 2 minutes.

            Begin adding the warm vegetable broth, one ladle at a time, while stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes, or until the risotto is creamy and the rice is al dente.

              Stir in the grated Parmesan cheese (or nutritional yeast), nutmeg, and season with salt and pepper to taste.

                Remove from heat and let the risotto sit for a minute to thicken slightly.

                  Serve hot, garnished with fresh sage leaves for an aromatic touch.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4