Velvet Butternut Squash Risotto

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm, hearty dish to evoke the spirit of autumn. Enter Velvet Butternut Squash Risotto—a creamy, comforting recipe that's perfect for cozy nights in or impressing guests at a dinner party. This dish not only showcases the rich flavors of seasonal ingredients but also embodies the essence of comfort food with its velvety texture and delightful taste.

Discover the warmth of autumn with Velvet Butternut Squash Risotto, a creamy and comforting dish that encapsulates the season. This delightful recipe showcases rich flavors from high-quality ingredients like arborio rice and fresh butternut squash. Learn how to expertly prepare this Italian classic, from selecting ingredients to mastering cooking techniques for the perfect creamy texture. Elevate your dining experience with captivating presentation ideas and complementing side dishes, making it ideal for cozy dinners or special gatherings. Enjoy this seasonal favorite that delights with every bite!

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Ingredients

1 medium butternut squash (about 2 lbs), peeled and diced

1 cup Arborio rice

4 cups vegetable broth

1 cup dry white wine (optional, can replace with more broth)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

1/4 cup heavy cream (or coconut cream for vegan option)

2 tablespoons olive oil

1 tablespoon unsalted butter (or vegan butter for vegan option)

Salt and pepper, to taste

Fresh sage leaves, for garnish

Pumpkin seeds, for garnish

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for about 25-30 minutes, until tender and lightly caramelized. Let it cool slightly, then puree half of it in a food processor until smooth. Leave the other half chunky for texture.

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm on the stove while you make the risotto.

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for another minute until fragrant.

Toast the Rice: Add the Arborio rice to the skillet and stir well to coat the grains with oil and butter. Toast the rice for about 2 minutes, stirring constantly until the rice appears slightly translucent around the edges.

Deglaze with Wine: If using white wine, add it to the risotto and cook, stirring constantly, until the wine has almost fully absorbed into the rice.

Cook the Risotto: Begin adding the warm vegetable broth, one ladleful at a time, to the risotto. Stir frequently, and wait until the broth has mostly absorbed before adding the next ladleful. This process should take about 18-20 minutes, or until the rice is creamy and al dente.

Incorporate the Squash: Once the rice is cooked to your desired texture, stir in the pureed butternut squash, the remaining chunked squash, the heavy cream, and the grated Parmesan cheese. Mix until creamy and smooth. Season with additional salt and pepper to taste.

Garnish and Serve: Remove the risotto from the heat and let it sit for a minute. Spoon into bowls and garnish with fresh sage leaves and a sprinkle of pumpkin seeds for crunch. Serve immediately for the best texture.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings