Butternut Squash Risotto (Vegetarian)
This Butternut Squash Risotto recipe is easy, healthy, and deliciously creamy without adding tons of ingredients. Risotto is perfect for when you’re craving something warm and hearty this fall!
INGREDIENTS
- 4 ½ tablespoon butter
- 1 large brown onion, finely diced
- 3 large garlic cloves, minced
- ⅔ cup white wine
- 1 ¾ cups risotto rice, Arborio, Carnaoli
- 4 cups vegetable broth, or as needed
- 1 cup parmesan, plus more for serving, or vegan parmesan
- salt and pepper to taste
- nutmeg to taste
- 3 ½ cup diced butternut squash , or fresh sweet pumpkin
- parsley
- pumpkin seed oil for garnish, or olive oil, sesame oil
- pumpkin seeds, pine nuts, for garnish
INSTRUCTIONS
- In a wide pot or skillet, melt butter and sautee onion, garlic until onion becomes translucent and
- Garlic fragrant. Add in the rice and stir constantly for few minutes.
- Pour in the wine and take it to almost boil. Stir in the diced butternut squash, and follow with ½ chicken broth.
- Stir constantly and add the broth slowly in the pot little by little. It should take about 25 minutes for all the rice to absorb all the liquid. Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, pepper. Serve right away.
VIDEO
NOTES
- Just a quick note that this is my way of making risotto! This may not be the authentic Italian Risotto served in the restaurant, but it is fulfilling, perfectly creamy, and rich flavored.
- Don’t try to rush the process by adding too much chicken/vegetable broth at once. Ideally, you want to add the stock just enough to cover the rice (and in our case squash). Wait until the liquid is vaporized and then add again and again. This process will allow the rice to cook evenly. So make sure to add stock little by little so that your rice will not end up mushy.
- You’ll know when the risotto is ready, it needs to have a bit of firmness in it and the texture should be creamy. If you can pull the spoon through the risotto and it slowly oozes back in place then congrats, your risotto is ready.
- If you're looking for a heavier and creamier risotto, I'd recommend using heavy cream instead of ½ of the vegetable broth. Add the cream at the end.
- To Store. Risotto is best when fresh, but if you have leftovers, store it in an airtight container. It will be good for up to five days, but if you add any meat, it is safer to consume it within three days. The rice's starch will cause it to thicken, but there are ways to revive it, as discussed below.
- To Reheat. To revive leftover risotto, heat ¼ cup of the original broth (or water) for every cup of risotto, then stir until warm. Add more broth if it's too thick.
- To Freeze. It's advisable to avoid freezing risotto because freezing can make the rice turn hard and the risotto's texture may become somewhat grainy. To prevent these undesirable changes, it's best to store leftover risotto in the refrigerator instead.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 411kcalCarbohydrates: 61gProtein: 11gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 968mgPotassium: 403mgFiber: 4gSugar: 4gVitamin A: 9408IUVitamin C: 20mgCalcium: 251mgIron: 3mg
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