Butternut Squash Risotto
A creamy, rich butternut squash risotto flavored with fresh thyme and Parmesan cheese. The roasted squash adds a sweet and hearty touch to this comforting dish, perfect for a cozy meal.
Ingredients
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1 ½ cups Arborio rice
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1 cup medium butternut squash
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4 cups vegetable broth (kept warm)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 cup dry white wine (optional)
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1/2 cup grated Parmesan cheese
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2 tbsp unsalted butter
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2 tbsp olive oil
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1 tbsp fresh thyme (or 1/2 tsp dried thyme)
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Salt and pepper to taste
How To Do
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1.Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, turning halfway through. Set aside.
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2.In a large skillet or heavy saucepan, heat 1 tbsp of olive oil and 1 tbsp butter over medium heat. Add the chopped onions and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another 1 minute.
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3.Add the Arborio rice to the pan and cook for 2-3 minutes, stirring frequently to lightly toast the rice. Be careful not to let it burn. If using white wine, add it to the pan and let it simmer until it’s mostly absorbed, about 2-3 minutes.
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4.Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more. This process will take about 18-20 minutes until the rice is creamy but still slightly al dente.
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5.Once the rice is nearly done, gently fold in the roasted butternut squash cubes and thyme. Stir carefully to avoid mashing the squash.
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6.Stir in the remaining 1 tbsp butter and the grated Parmesan cheese. Season with salt and pepper to taste. Adjust the consistency by adding a bit more broth if necessary to keep it creamy.
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7.Spoon the risotto into bowls and garnish with fresh parsley or thyme leaves. Serve with extra Parmesan cheese if desired.