Description
Learn how to make a creamy Butternut Squash Risotto that’s perfect for a cozy night in. Our step-by-step recipe will guide you to a delicious meal!
Ingredients
Scale
- 1 tablespoon (15 ml) vegetable oil
- 1 medium yellow onion, chopped
- 1/2 teaspoon (2.5 ml) sea salt, plus more to taste
- Freshly ground black pepper
- 2 cups (300 g) cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon (5 ml) minced rosemary or sage
- 1 cup (200 g) uncooked Arborio rice
- ½ cup (120 ml) apple juice
- 4 cups (960 ml) warmed vegetable broth
- Chopped parsley or small sage leaves, optional, for garnish
- ½ cup (50 g) grated cheese, optional, for serving
Instructions
- In a large pan, warm the vegetable oil over medium heat. Toss in the onion, season with sea salt and a few dashes of freshly ground pepper, and sauté for about 2 to 3 minutes. Introduce the cubed butternut squash and continue to cook for an additional 6 to 8 minutes.
- Incorporate the finely chopped garlic, rosemary, and Arborio rice. Mix well and let it cook for roughly 1 minute before pouring in the apple juice. Stir continuously and allow it to simmer for 1 to 3 minutes until the liquid reduces.
- Gradually add the warmed vegetable broth, approximately ¾ cup at a time, stirring constantly to ensure each portion is absorbed before adding more. Continue cooking until the butternut squash becomes tender and the rice achieves a creamy consistency. Adjust the seasoning to your liking.
- Top with chopped parsley or small sage leaves and accompany with grated cheese, if you wish.
Notes
- Consider using sage instead of rosemary for a richer, earthier flavor profile.
- Continuously stir the Arborio rice to achieve a creamy texture.
- Top with grated cheese for extra creaminess and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Calories: 350
- Fat: 12g
- Protein: 8g
Keywords: butternut squash risotto, creamy butternut risotto, skillet butternut rice, vegetable broth risotto, savory squash rice
