Description
A creamy and comforting butternut squash risotto that combines tender roasted squash pureed into a luscious mixture with classic arborio rice cooked slowly in vegetable broth. Flavored with garlic, parmesan cheese, nutmeg, and black pepper, this vegetarian dish is perfect for a cozy dinner.
Ingredients
Squash Puree
- 1 ½ cups butternut squash, peeled and cubed
- 8 ½ cups vegetable broth, divided
- ¾ cup milk
- 4 garlic cloves, divided (2 whole peeled, 2 minced)
Risotto
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 ½ cups arborio rice
- ½ cup parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook Butternut Squash: Add the butternut squash, ½ cup vegetable broth, milk, and 2 whole peeled garlic cloves to a large pot on high heat and bring to a boil.
- Simmer Squash: Reduce heat to medium and cook until the squash is fork tender, approximately 20 minutes.
- Heat Remaining Broth: Meanwhile, bring the additional 8 cups of vegetable broth to a boil in a separate large pot.
- Sauté Onions and Garlic: In a separate large skillet over medium heat, melt the butter. Add diced onion and sauté for 3-5 minutes until translucent. Add remaining 2 minced garlic cloves and sauté for another 1-2 minutes.
- Toast Rice: Add the arborio rice to the skillet and toast, stirring frequently, for 2-3 minutes until slightly translucent around the edges.
- Add Broth Gradually: Begin adding the boiling vegetable broth, one cup at a time. Stir continuously and wait for the liquid to be absorbed before adding the next cup.
- Continue Adding Broth: Repeat the process of adding broth and stirring until all the broth has been absorbed and the rice is creamy and tender.
- Add Parmesan: Stir the grated parmesan cheese into the risotto thoroughly for richness and flavor.
- Prepare Squash Puree: Once the squash is cooked, add nutmeg, salt, and black pepper to the pot with the squash, milk, broth, and garlic. Pour the mixture into a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Stir the butternut squash puree into the risotto until fully incorporated.
- Simmer Final Mixture: Lower the heat to low and simmer the combined risotto and squash puree for 5-10 minutes to allow flavors to meld and excess moisture to evaporate.
- Serve: Serve the risotto immediately while hot and creamy for the best texture and flavor.
Notes
- Use fresh parmesan cheese for best flavor and melting quality.
- Stirring constantly while adding broth helps release the starch from the rice, creating a creamy texture.
- Adjust seasoning with salt and pepper to taste before serving.
- For a vegan version, substitute butter with olive oil and parmesan with nutritional yeast or vegan cheese.
- Serve with a side of green vegetables or a light salad to complement the richness.
