Butternut Squash Risotto is a creamy, tacky, savory dish that’s simpler to make than you would possibly suppose! It’s the right Fall dish. Easy sufficient for a weeknight meal, however feels fancy sufficient for a particular events.

What’s Risotto?

Risotto is a creamy Italian dish that’s made by cooking a starchy, brief grain rice in broth till it turns into creamy. It’s a kind of dishes that simply sounds fussy. It’s normally served at good eating places and feels utterly unattainable (or unrealistic..) for a house cook dinner.

However risotto is definitely very simple to make! It simply requires a little bit of endurance, and a variety of stirring. However we promise, the tip result’s completely price it!

Butternut squash risotto in a white and blue ceramic pot with cheese and a grater in the background.

Make Butternut Squash Risotto

Actually, this dish couldn’t be simpler to make. For this recipe we began with uncooked butternut squash, nevertheless it’s an amazing place to make use of up leftover roasted butternut squash additionally!

  1. Saute the onions till softened, then add the squash. Cook dinner for a pair minutes to begin to soften and brown, then add your rice. You’ll wish to use a brief grain rice for risotto due to the excessive starch content material. That’s what makes it so creamy! The most typical rice in risotto is arborio rice, however you should use common rice in a pinch! Barley is one other various that can work for risotto!
  2. Simmer your rooster broth in a separate pan and preserve heat when you cook dinner your risotto. You’re going so as to add it to your rice, one ladleful at a time, stirring till the liquid is absorbed by the rice earlier than including extra.
  3. Stir, stir, stir! The key to creamy risotto is low warmth and fixed stirring. This generally is a nice job for older youngsters which are comfy across the range.
  4. As soon as all the liquid has been added and your rice is tender (however not mushy!) stir in your cheese and recent herbs. We love the flavour of recent sage with the butternut squash, however basil is scrumptious too! If you’re utilizing leftover roasted veggies you’ll be able to stir them in at this level additionally.
butternut squash in a white and blue ceramic pot with a ladle

What goes with Butternut Squash Risotto?

We sometimes eat this as a predominant dish, as a result of it’s so hearty. However it could additionally make a reasonably spectacular facet dish when served with rooster or pork! I normally serve it with a recent salad. This Fall Harvest Salad pairs so completely with the Fall flavors of the risotto!

butternut squash in a white plate with a white pepper grinder on a marble countertop

Extra Vegetarian Dinner Concepts:

  • 7 cup chicken broth, low-sodium
  • 1 tablespoon olive oil
  • 1 cup, chopped onion
  • 1 tablespoon butter
  • 2 cloves garlic
  • 4 cups butternut squash reduce into small cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 cup arborio rice
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoon recent sage or basil, elective
  • In a saucepan over medium warmth, convey rooster broth to a simmer. Cut back warmth to low.

  • Add olive oil to a big saucepan over medium warmth.  Add onion and cook dinner for 3-5 minutes or till it begins to melt.

  • Add the butter, garlic and butternut squash to the saucepan and cook dinner for 2-3 minutes extra. Season with salt and pepper. Stir within the rice and cook dinner for one more minute or so till the rice is translucent.

  • With a ladle, add about 1 cup of the rooster broth. Cook dinner, stirring regularly, till the liquid has been absorbed. Add remaining broth about 1 cup at a time, persevering with to permit the rice to soak up every addition of broth earlier than including extra. 

  • Stir typically and cook dinner till squash is tender and risotto is creamy, about 25 minutes. Stir in Parmesan and recent herbs and serve.

Energy: 506kcal | Carbohydrates: 95g | Protein: 16g | Fats: 8g | Saturated Fats: 2g | Ldl cholesterol: 6mg | Sodium: 361mg | Fiber: 4g | Sugar: 5g

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Right here you will see that a lot of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your youngsters to eat higher and develop into intuitive eaters and plenty of assets for feeding your loved ones.

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