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Amazing 1-Pot Butternut Squash Risotto Joy

Butternut Squash Risotto
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Make a comforting, creamy Butternut Squash Risotto. This recipe brings the warmth of seasonal squash into a classic Italian dish. You will enjoy preparing this simple yet satisfying meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups warm chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions

  1. Peel, seed, and dice the butternut squash into small, uniform pieces.
  2. In a large saucepan, heat the olive oil over medium heat. Add the diced squash and cook until slightly softened, about 5-7 minutes. Remove the squash and set aside.
  3. Add the chopped onion to the same pan and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the Arborio rice to the pan. Toast the rice, stirring constantly, for 2 minutes until the edges look translucent.
  5. Pour in the white wine. Stir until the wine is completely absorbed.
  6. Add one ladleful of the warm broth to the rice. Stir continuously until the liquid is absorbed before adding the next ladleful. Continue this process, adding broth one ladleful at a time, stirring frequently. This should take about 20-25 minutes.
  7. When the rice is creamy and al dente, stir in the reserved cooked butternut squash.
  8. Remove the pan from the heat. Stir in the Parmesan cheese and butter until melted and creamy.
  9. Season with salt and pepper to your liking. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your broth warm in a separate pot throughout the cooking process. Adding cold broth slows down the cooking time.
  • Stirring constantly develops the starch in the rice, giving you that signature creamy texture without needing heavy cream.
  • If you prefer a smoother texture, reserve half the cooked squash and mash it before stirring it back into the risotto at the end.

Nutrition

Find it online: https://whiskdaily.com/butternut-squash-risotto-recipe/