Butternut Risotto
Creamy, comforting, and bursting with fall flavors, this Butternut Risotto is the perfect dish to elevate any dinner table. Featuring tender roasted butternut squash, nutty Parmesan cheese, and a touch of fragrant thyme, this creamy risotto is an elegant marriage of rich flavors and velvety textures. Arborio rice is toasted and cooked to perfection with warm vegetable or chicken stock, while a splash of white wine adds a delicate depth. Finished with a hint of nutmeg and a swirl of heavy cream, this luxurious dish is as indulgent as it is irresistible. Ideal for cozy evenings or an impressive dinner party main, this recipe combines classic risotto techniques with a seasonal twist, making it an unforgettable culinary experience. Whether you're a seasoned cook or new to risotto, the step-by-step process ensures a restaurant-quality result every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups vegetable or chicken stock, warmed
- 0.75 cups Parmesan cheese, grated
- 0.25 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoons nutmeg
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the arborio rice and stir to coat the grains with the oil and butter. Toast the rice for 2-3 minutes, stirring constantly.
Pour in the white wine and cook until the liquid is absorbed, stirring frequently.
Add one ladleful of warm stock to the rice and stir frequently until the liquid is almost absorbed. Continue adding the stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next, about 20 minutes total, or until the rice is tender and creamy.
Fold in the roasted butternut squash, reserving a few pieces for garnish if desired.
Reduce the heat to low and stir in the Parmesan cheese, heavy cream, thyme, and nutmeg. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes, stirring gently, until the risotto is creamy and heated through.
Serve immediately, garnished with the reserved squash and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 7746 mg | 337% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 26.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
