Creamy Butternut Risotto
Indulge in the cozy, velvety goodness of Creamy Butternut Risotto—an elegant yet comforting dish perfect for a fall-inspired meal or special occasion. This recipe showcases the natural sweetness of roasted butternut squash, which is blended into a creamy arborio rice base enriched with parmesan cheese and a touch of heavy cream. Infused with the earthy aroma of fresh sage and thyme, every spoonful delivers a luxurious balance of flavors. The traditional risotto technique ensures a perfectly creamy texture, while the roasted squash adds caramelized notes that elevate this dish to gourmet status. Serve this rich and satisfying risotto as a show-stopping vegetarian entrée or a sophisticated side for your favorite protein.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock
- 0.75 cups, freshly grated parmesan cheese
- 0.25 cups heavy cream
- 6 leaves, finely chopped fresh sage leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a pinch of pepper. Spread evenly on a baking sheet and roast for 25 minutes, or until tender and caramelized. Set aside.
While the squash is roasting, heat the chicken or vegetable stock in a saucepan over low heat to keep it warm.
In a large, heavy-bottomed skillet or saucepan, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and sauté for another 1 minute.
Add the arborio rice to the pan and stir well, coating the rice grains with the oil and butter. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
Using a ladle, add the warm stock to the rice, one ladleful at a time, stirring frequently. Allow each addition of stock to be mostly absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and cooked al dente.
Once the risotto is cooked, stir in the roasted butternut squash, grated parmesan cheese, heavy cream, chopped sage, and thyme. Mix gently to combine.
Turn off the heat and stir in the remaining tablespoon of butter for extra creaminess. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the risotto warm, garnished with extra parmesan cheese and fresh sage leaves, if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 7.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 831 mg | 18% | |
*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.
