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Creamy Parmesan Risotto with Butternut Squash

creamy parmesan risotto with butternut squash - featured image
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A comforting and indulgent risotto combining creamy Parmesan cheese with sweet roasted butternut squash, perfect for cozy evenings or impressing guests.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 small butternut squash, peeled and diced (about 2 cups)
  • 4 cups vegetable broth (1 liter)
  • ½ cup dry white wine (120ml) – optional
  • 3 tablespoons unsalted butter (45g)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4–5 fresh sage leaves, finely chopped
  • 1 cup freshly grated Parmesan cheese (100g)
  • Salt and freshly ground black pepper, to taste
  • Lemon zest from half a lemon (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced butternut squash with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized, turning halfway.
  2. Pour vegetable broth into a saucepan and keep warm over low heat.
  3. Set aside half of the roasted squash. Blend the other half with ½ cup (120ml) of warm broth until smooth to add creaminess.
  4. In a large skillet, heat remaining olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes. Stir in garlic and sage and cook for another minute.
  5. Add Arborio rice to the skillet and stir to coat with butter and oil. Cook for 2-3 minutes until edges are translucent but center is opaque.
  6. Pour in white wine and stir constantly until mostly absorbed.
  7. Add ½ cup (120ml) warm broth and the squash purée. Stir frequently until liquid is mostly absorbed. Continue adding broth in small batches, stirring often, until rice is tender but still slightly firm, about 20 minutes.
  8. If risotto looks dry before rice is cooked, add a splash more broth or water.
  9. Gently fold in reserved roasted squash chunks and 2 tablespoons butter. Gradually add grated Parmesan cheese and stir until melted and incorporated. Season with salt and pepper to taste.
  10. Remove from heat and stir in lemon zest if using. Let risotto rest for 1-2 minutes before serving.

Notes

Keep broth warm to ensure even cooking. Stir frequently to release rice starch for creaminess. Use freshly grated Parmesan for best flavor. If risotto thickens too much while resting, loosen with a splash of broth or warm water. Vegan adaptations include swapping butter for vegan margarine and Parmesan for nutritional yeast.

Nutrition

Keywords: Parmesan risotto, butternut squash, creamy risotto, easy risotto recipe, Italian comfort food, vegetarian risotto, fall recipe

Find it online: https://blairrecipes.com/creamy-parmesan-risotto-with-butternut-squash-easy-homemade-recipe/