Butternut Squash Risotto

Introduction to Butternut Squash Risotto

This butternut squash risotto is the epitome of fall comfort food, combining the tender creaminess of risotto with the sweet, velvety texture of butternut squash. It’s a dish that encapsulates the warmth and coziness of the season, making it an ideal choice for special occasions like Thanksgiving or any night of the week when you want something truly satisfying.

Is Risotto a Rice or Pasta?

Risotto is made with rice, specifically Arborio rice, which is cooked slowly with broth to achieve a thick and creamy consistency. Unlike pasta, which is typically boiled until al dente and then served with sauces, risotto is cooked by gradually adding warm broth to the rice, stirring constantly to release the starches that give it its signature creaminess. A little heavy cream can also be added to enhance this effect.

What Do You Serve with Risotto?

This butternut squash risotto makes an excellent side dish that pairs well with a variety of main courses. It complements roasted meats like chicken or pork tenderloin magnificently, and is also a great accompaniment to a Thanksgiving turkey. You can enjoy it on its own as well, making it versatile enough for either a family dinner or a special occasion.

## Ingredients
–

3 Tbsp.

butter, divided
–

1 Tbsp.

olive oil
–

1/2

whole butternut squash, peeled, seeded, and diced
–

1/2 tsp.

kosher salt, plus more to taste
– Black pepper, to taste
–

1/4 tsp.

chili powder
–

6 cups

low sodium vegetable or chicken broth
–

1/2

whole diced onion
–

1 1/2 cups

Arborio rice
–

1/8 tsp.

turmeric
–

1/4 cup

heavy cream (less if desired)
–

1/2 cup

parmesan shavings, plus more for serving
– Finely minced parsley, for serving

Directions for Butternut Squash Risotto

1.

Step 1: Cook the Squash

– In a large skillet, heat 1 tablespoon of butter and the olive oil over high heat. Add the diced squash and sprinkle with salt, pepper, and chili powder.
– Cook for several minutes, turning gently with a spatula, until the squash is deeply golden brown and tender but not falling apart.
– Remove the squash to a plate and set aside.

2.

Step 2: Prepare the Broth

– In a saucepan, heat the broth over low heat. Keep it warm for later use.

3.

Step 3: Cook the Onion and Rice

– In the same skillet, add the remaining 2 tablespoons of butter and heat over medium-low.
– Add the diced onion and cook for 2 to 3 minutes until it is translucent.
– Add the Arborio rice and stir, cooking for 1 minute to lightly toast the rice.

4.

Step 4: Gradually Add Broth to Rice

– Reduce the heat to low. Start adding the warm broth in 1-cup increments to the rice, stirring constantly to combine and allow the liquid to be absorbed.
– Continue this process until the rice is tender with just a little bit of bite left. It might take about 20-25 minutes, using 5 to 7 cups of broth.

5.

Step 5: Add Squash and Cheese to Rice

– Once the rice is cooked, gently stir in the cooked squash, turmeric, heavy cream, and parmesan cheese.
– Taste and adjust the seasoning with more salt and pepper as needed.

6.

Step 6: Serve Immediately

– Sprinkle some minced parsley on top and serve immediately. You can also offer additional parmesan cheese at the table for extra richness.

Why Butternut Squash Risotto Stands Out

This dish is so beloved because it combines the comforting warmth of risotto with the vibrant flavors of butternut squash. The slow-cooked rice absorbs the broth beautifully, creating a creamy base that is then elevated by the sweetness of the squash. It’s a satisfying meal that will leave everyone wanting more.

Frequently Asked Questions (FAQs)

Q: What makes butternut squash a good choice for risotto?

A: Butternut squash adds a natural sweetness and creamy texture that complements the rich flavor of risotto perfectly.

Q: Can I use other types of squash in this recipe?

A: While butternut squash is ideal, you can experiment with other sweet squash varieties like acorn or delicata for slightly different flavors.

Q: How do I store leftover risotto?

A: Leftover risotto can be refrigerated for up to 3 days. Reheat it gently with a little broth or cream to restore its creamy consistency.