Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil; 1 medium yellow onion chopped; 1/2 tsp sea salt; Freshly ground black pepper; 2 cups butternut squash cut into 1/4-inch cubes; 2 garlic cloves finely chopped; 1 tsp minced rosemary or sage; 1 cup Arborio rice; 1/2 cup dry white wine; 4 cups warm vegetable broth; Parsley or sage optional; 1/2 cup grated Pecorino or Parmesan optional

Arborio rice stirred to creaminess with butternut squash, rosemary, and warm broth — an autumn dinner that asks for attention, not skill.

DifficultyMediumTotal time50 minServes4

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Overview

Prep15 min

Cook35 min

Total50 min

Servings4

DifficultyMedium

Equipment

Saucepan for broth
Large skillet
Ladle
Wooden spoon

Method

Warm the broth

Warm the vegetable broth in a separate saucepan.

Heat the oil

Heat olive oil in a large skillet.

Cook the onion

Add onion, salt, and pepper and cook for 2-3 minutes.

Add the squash

Add butternut squash and cook for 6-8 minutes.

Add aromatics and rice

Stir in garlic, rosemary or sage, and Arborio rice.

Toast the rice

Cook for about 1 minute.

Add the wine

Add the wine and cook until mostly absorbed.

Add broth gradually

Add warm broth about 3/4 cup at a time, stirring continuously.

Let it absorb

Wait until each addition is mostly absorbed before adding more.

Finish the rice

Continue until the rice is creamy and the squash is tender.

Season and serve

Season to taste and finish with herbs and cheese if desired.

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Tips

NoteKeep the broth warm. Adding cold broth repeatedly slows the cooking process and makes risotto much less pleasant to make.

NoteAnd don't rush the broth. This is one dinner where slowly is actually faster than trying to fix the texture later.

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Nutrition

AllergensDairy if using cheese; Alcohol is cooked into the dish

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Storage

RefrigeratorUp to 3 days; loosen with a splash of warm broth when reheating.

Frequently asked

Can I skip the wine?+

Yes — use an extra splash of broth with a squeeze of lemon at the end for brightness.

Can I make it vegan?+

Yes — simply leave off the cheese and finish with olive oil and extra herbs.

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