Autumn has arrived, and with it comes the irresistible urge to cozy up indoors with a warm, comforting bowl of deliciousness. Forget those complicated, time-consuming recipes; this creamy butternut squash risotto is the perfect answer for a healthy and satisfying fall dinner, easily achievable even on a busy weeknight. This easy recipe is a fantastic addition to your repertoire of quick dinner ideas and is guaranteed to become a family favorite.
Ingredients:
This recipe is designed to serve 4 people and requires readily available ingredients, making it perfect for homemade cooking.
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 6 cups hot vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh sage leaves, for garnish (optional)
Instructions:
Follow these simple step-by-step instructions for a flawlessly creamy risotto.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
Step 2: Sauté the Aromatics
While the squash is roasting, heat a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Toast the Rice
Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent around the edges. This step is crucial for achieving the perfect creamy texture.
Step 4: Deglaze with Wine
Pour in the white wine and stir until it's almost completely absorbed by the rice.
Step 5: Add Broth Gradually
Ladle in about 1 cup of hot vegetable broth at a time, stirring continuously until each addition is absorbed before adding more. This process should take about 20-25 minutes.
Step 6: Stir in Squash, Cream, and Cheese
Once the rice is cooked al dente (tender but with a slight bite), stir in the roasted butternut squash, heavy cream, and Parmesan cheese. Stir in the butter and season with salt and pepper to taste.
Step 7: Serve and Enjoy
Serve the creamy butternut squash risotto immediately, garnished with fresh sage leaves if desired. This delicious dish is perfect on its own or paired with a simple side salad.
Cooking Tips for the Best Risotto:
- Use hot broth: Adding hot broth helps the rice cook evenly and prevents it from becoming mushy.
- Stir constantly: Consistent stirring releases the starch from the rice, creating that signature creamy texture.
- Don't overcook the rice: Al dente rice is key to a perfect risotto.
- Taste and adjust seasoning: Seasoning is crucial, so taste and adjust as needed throughout the cooking process.
Variations:
- Add protein: Enhance this healthy meal by adding cooked chicken, sausage, or shrimp.
- Spice it up: Incorporate a pinch of red pepper flakes for a touch of heat.
- Different cheese: Experiment with other cheeses like Asiago or Pecorino Romano.
- Herbs: Fresh thyme or rosemary would be delicious additions.
Nutritional Information (per serving):
- Calories: Approximately 450-500
- Protein: 10-12g
- Fat: 25-30g
- Carbohydrates: 50-60g
This delicious and healthy fall dinner is a perfect example of how easy and enjoyable homemade cooking can be. Enjoy this satisfying and flavorful risotto! It's sure to become one of your best recipes for quick and delicious meals.