Butternut Squash and Vanilla Risotto
Indulge in the creamy, luxurious flavors of Butternut Squash and Vanilla Risotto, a dish that masterfully balances sweet and savory notes. This recipe pairs the natural sweetness of roasted butternut squash with the delicate floral essence of vanilla bean, creating a unique twist on classic risotto. Arborio rice is lovingly cooked to perfection, absorbing warm vegetable broth and dry white wine for a rich, velvety texture. Enhanced with grated Parmesan, fresh thyme, and a hint of buttery goodness, this risotto is both comforting and elegant. Perfect as a main course or an upscale side dish, it’s ideal for cozy weeknights or special occasions alike. Serve your creamy masterpiece fresh from the skillet, garnished with a sprinkle of cheese and thyme for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled, seeded, and diced
- 1 cup arborio rice
- 1 vanilla bean, split and seeds scraped
- 4 cups vegetable broth
- 0.5 cup dry white wine
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
In a medium-sized saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet or wide saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened and translucent.
Stir in the arborio rice, ensuring each grain is coated in butter and lightly toasted, about 1-2 minutes.
Add the dry white wine and cook, stirring constantly, until most of the liquid has been absorbed.
Reduce the heat to medium-low. Begin adding the warmed vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Repeat this process for about 20 minutes, or until the rice is tender and creamy.
When the rice is about 5 minutes away from being fully cooked, stir in the roasted butternut squash, vanilla seeds, and thyme leaves. Continue cooking, adding more broth if needed, until the rice is done and the squash is well incorporated.
Stir in the grated Parmesan cheese, the remaining 1 tablespoon of butter, and adjust the seasoning with salt and pepper to taste.
Serve immediately, garnished with extra Parmesan, a sprinkle of thyme, or a drizzle of olive oil if desired. Enjoy this luxurious and flavorful dish!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.9 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1874 mg | 40% | |
*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.
