Creamy Butternut Squash and Arborio Risotto
Indulge in the comforting flavors of this Creamy Butternut Squash and Arborio Risotto, where the nutty sweetness of roasted butternut squash meets the rich creaminess of perfectly cooked Arborio rice. This dish is perfect for warming up on chilly days. With each bite, you'll experience how the slow, meticulous process of adding broth and stirring transforms simple ingredients into a delightful culinary experience. Whether enjoyed as a hearty main course or a satisfying side, this risotto is a nutritious and delicious addition to any meal rotation.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
butternut squash
1 medium (halved, seeds removed, roasted)
olive oil
3 tablespoons (divided)
salt
to taste (for seasoning)
arborio rice
1 cup (uncooked)
yellow onion
1 medium (chopped)
chicken stock
4 cups (warmed)
parmesan cheese
optional (grated)
parsley
optional (chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare the butternut squash by separating the neck from its body, then split both in half lengthwise. Scoop out the seeds and any stringy pulp. Lightly coat the flesh with olive oil and season with salt. Place the squash halves, cut side down, in a baking dish. Roast in the oven for about 45 minutes or until the flesh is tender and can be easily pierced with a fork.
2
Allow the roasted squash to cool slightly, then scoop the flesh from the skins. For texture, you can either mash it with a fork for a chunkier consistency or puree it in a food processor for a smoother texture. Set aside.
3
In a separate saucepan, warm the chicken or vegetable stock over low heat to ensure it's ready for the risotto process.
4
On medium heat, heat a 3 to 4-quart saucepan and add the remaining olive oil. Add the chopped onion and sauté until softened but not browned.
5
Stir in the Arborio rice until each grain is coated with oil and slightly translucent.
6
Begin adding the warmed stock to the rice, one ladleful at a time. Continuously stir after each addition, allowing the stock to be fully absorbed before adding the next. Repeat this process until all the broth is used and the rice reaches a perfectly creamy texture.
7
Mix in the prepared butternut squash into the risotto. Stir until the squash is evenly distributed and thoroughly heated.
8
Remove from heat and season with salt and pepper to taste. Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese before serving for added flavor, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Butternut Squash and Arborio Risotto?
It is a comforting dish where the nutty sweetness of roasted butternut squash meets the rich creaminess of perfectly cooked Arborio rice.
What type of rice is used in this recipe?
This recipe uses 1 cup of uncooked Arborio rice.
How do I prepare the butternut squash?
Separate the neck from the body, split both in half lengthwise, remove seeds, coat with olive oil, and roast cut side down.
What oven temperature is needed for roasting the squash?
Preheat your oven to 375°F (190°C) for roasting the butternut squash.
How long should the butternut squash roast?
Roast for about 45 minutes or until the flesh is tender and can be easily pierced with a fork.
Should the squash be mashed or pureed?
You can mash it with a fork for a chunkier consistency or puree it in a food processor for a smoother texture.
What kind of stock can be used for the risotto?
You can use either chicken or vegetable stock for this recipe.
How much stock is required?
The recipe calls for 4 cups of warmed stock.
How should the stock be prepared before adding it to the rice?
Warm the stock over low heat in a separate saucepan to ensure it is ready for the risotto process.
How do I start the cooking process in the saucepan?
Heat a 3 to 4-quart saucepan on medium heat, add olive oil, and sauté chopped onion until softened but not browned.
What is the first step with the Arborio rice in the pan?
Stir the rice into the oiled saucepan until each grain is coated and slightly translucent.
How do I add stock to the risotto correctly?
Add the warmed stock to the rice one ladleful at a time, allowing it to be fully absorbed before adding the next.
Is constant stirring necessary for making risotto?
Yes, you should continuously stir after each addition of stock to achieve a creamy texture.
When is the butternut squash added to the dish?
Mix the prepared squash into the risotto after all the broth is used and the rice reaches a creamy texture.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian-friendly option if you use vegetable stock instead of chicken stock.
Is this recipe gluten-free?
Yes, the recipe is tagged as gluten-free.
What are the recommended garnishes for this dish?
Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese for added flavor.
How much olive oil is needed in total?
The recipe requires 3 tablespoons of olive oil, used in divided portions for roasting and sautéing.
Can I serve this as a main course?
Yes, this risotto can be enjoyed as a hearty main course or a satisfying side dish.
How many ingredients are in this recipe?
There are 8 ingredients including optional items like Parmesan and parsley.
What kind of onion is best for this risotto?
The recipe specifies using 1 medium yellow onion, chopped.
When should I season the risotto with salt and pepper?
Remove the pan from heat and then season with salt and pepper to taste.
How do I know the onion is ready?
The onion should be sautéed until it is softened but not browned.
What size squash should I use?
The recipe recommends using 1 medium butternut squash.
Does the rice need to be cooked before starting the recipe?
No, you start with 1 cup of uncooked Arborio rice.
What should I do with the squash seeds?
Scoop out the seeds and any stringy pulp before roasting the squash.
How do I ensure the squash is evenly distributed?
Stir the squash into the risotto until it is evenly distributed and thoroughly heated.
Is this considered a comfort food?
Yes, it is described as a comforting dish perfect for warming up on chilly days.
What texture should the rice have?
The rice should reach a perfectly creamy texture through the slow addition of broth.
How do I prepare the squash for roasting?
Lightly coat the flesh with olive oil and season with salt before placing it cut side down in a baking dish.