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- Medium butternut squash: peeled and diced - Medium onion: finely chopped - Cloves of garlic: minced - Fresh parsley: chopped (for garnish) - Arborio rice: 1 cup - Vegetable broth: 4 cups - Olive oil: 2 tablespoons - Unsalted butter: 2 tablespoons - Fresh thyme or dried thyme: 1 teaspoon or 1/2 teaspoon - Salt and pepper: to taste - Grated Parmesan cheese: 1/2 cup Gather these ingredients to create a warm and creamy dish. The butternut squash gives it a rich flavor and gorgeous color. The Arborio rice helps make the risotto creamy. The broth adds depth and warmth. Olive oil and butter bring out the flavors in the dish. Don't forget the thyme! It adds a nice hint of earthiness. The Parmesan cheese makes everything even creamier and richer. When you have everything ready, you can dive into making your delicious butternut squash risotto. For the full recipe, check the link above. Heat the vegetable broth in a saucepan over medium-low heat. Keeping it warm helps the risotto cook better. In a large skillet, heat olive oil over medium heat. Add diced butternut squash and sauté for 5-7 minutes until it is tender. Remove half of the squash and set it aside for later. This adds texture to your dish. Add the chopped onion and minced garlic to the skillet with the remaining squash. Cook this mixture for about 3-4 minutes until the onion becomes translucent. This base builds great flavor. Stir in 1 cup of Arborio rice, coating it in the oil. Let it toast for about 2 minutes. This step is key to getting that rich, creamy texture. Add a ladle of warm vegetable broth to the rice. Stir continuously until the liquid is mostly absorbed. Repeat this process, one ladle at a time. This takes about 18-20 minutes. The constant stirring helps make the risotto creamy. When the risotto is creamy and the rice is al dente, stir in the reserved butternut squash. Add 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, and 1 teaspoon of thyme. Mix everything until well combined. Season with salt and pepper to taste. Remove from heat and let it rest for a minute. This lets the flavors meld together. To see the complete recipe, check out the Full Recipe. To make creamy risotto, you must stir it often. Stirring helps release starch from the rice. This starch makes the dish rich and smooth. If you skip stirring, your risotto can turn out dry. Use a wooden spoon to mix. It gives you better control and feels nice in your hands. For risotto, Arborio rice is key. This short-grain rice holds more starch than others. As it cooks, Arborio releases starch, making your risotto creamy. Other rice types don’t give the same texture. If you want the best risotto, always choose Arborio rice. You can add herbs and spices to make your dish special. Fresh herbs like sage or basil work well. A pinch of nutmeg can add warmth. You can also try a splash of white wine for depth. Experiment with what you love. Each addition can make your butternut squash risotto unique. {{image_2}} You can make butternut squash risotto even better by adding seasonal veggies. Spinach adds a nice green touch. It wilts well and brings a fresh taste. Mushrooms also work great. They add a savory flavor that pairs with the squash. Try adding them in when you cook the onions and garlic. Other veggies like peas or asparagus can also brighten your dish. Want to make your risotto more filling? Adding protein is a smart move. Chicken is a good choice. Cook it separately, then mix it in at the end. Shrimp is another tasty option. Sauté it until it's pink, then combine it with the risotto. If you prefer plant-based options, try beans. Cannellini or chickpeas add texture and protein. Add them when you mix in the cheese and butter for a hearty meal. If you want a dairy-free version, it’s easy to adapt. You can swap the butter for olive oil. For the cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use vegan butter if you like. This version keeps the creamy texture while being plant-based. Enjoy the same rich flavors without any dairy! For the full recipe, check out the details above. To store leftover butternut squash risotto, place it in an airtight container. Make sure it cools to room temperature first. This helps keep it fresh and safe. Store it in the fridge for up to 3 days. When you're ready to eat, check for any signs of spoilage. If it smells or looks off, it's best to toss it. If you want to save risotto for later, freezing is a great option. Start by letting it cool completely. Then, scoop portions into freezer bags or containers. Remove as much air as possible before sealing. Label with the date so you remember when you made it. You can freeze it for up to 3 months. When you want to use it, thaw it overnight in the fridge. Reheating butternut squash risotto can be tricky. You want to keep it creamy and not dry. A good way to reheat is on the stove. Add a splash of vegetable broth or water to the skillet. Heat it on low, stirring often. This helps it regain its creamy texture. You can also microwave it, but add a little liquid first. Cover it with a lid or microwave-safe wrap to keep moisture in. Yes, you can make risotto ahead of time. Start by cooking it as usual but stop just before it gets creamy. Let it cool and store it in the fridge. When you are ready to eat, reheat it in a pan over low heat. Add a little broth or water to keep it moist. Stir often until it warms through. This method helps keep your risotto creamy and tasty. If you can't find Arborio rice, you can use other types. Carnaroli or Vialone Nano are good options. They have a similar creamy texture. If you need a quicker option, try using short-grain rice. Just keep in mind that cooking times may change. Adjust your liquid and timing as needed for best results. You will know risotto is done when it is creamy and the rice is al dente. The grains should be tender but still have a slight bite. When you stir, it should flow slowly, not be too dry. This texture is key to a perfect risotto. Yes, you can use chicken broth. It will change the flavor of the dish. Chicken broth adds a richer taste compared to vegetable broth. If you like a deeper flavor, go for chicken broth. Just remember that it will no longer be vegetarian. Use what suits your taste best. For the full recipe, check the details above! In this blog post, I covered how to make a creamy butternut squash risotto. You learned about essential ingredients like Arborio rice and fresh herbs, and we went through step-by-step instructions for cooking. I shared tips for achieving the best texture and introduced tasty variations to suit your taste. Risotto is simple and versatile. With practice, you’ll get the hang of it and impress your family or dinner guests. Enjoy your cooking journey!

Butternut Squash Risotto

Indulge in the warmth of homemade Butternut Squash Risotto, a creamy and comforting dish perfect for any occasion! This easy recipe uses simple ingredients like Arborio rice and fresh herbs to create a rich and flavorful meal that will impress your family and friends. Discover step-by-step instructions, helpful tips, and delicious variations to customize your risotto. Click through to explore the full recipe and elevate your cooking!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a saucepan, heat the vegetable broth over medium-low heat. Keep it warm but not boiling.

    In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until tender. Remove half of the squash and set aside for later.

      Add the chopped onion and minced garlic to the skillet with the remaining squash. Cook for another 3-4 minutes until the onion is translucent.

        Stir in the Arborio rice, coating it in the oil and allowing it to toast for about 2 minutes until it’s slightly translucent around the edges.

          Add a ladle of warm vegetable broth to the rice mixture, stirring continuously until the liquid is mostly absorbed.

            Repeat this process, one ladle at a time, stirring frequently and allowing each addition of broth to be absorbed before adding the next. This takes about 18-20 minutes.

              When the risotto reaches a creamy consistency and the rice is al dente, stir in the reserved butternut squash, grated Parmesan cheese, butter, and thyme. Mix until well combined and creamy.

                Season with salt and pepper to taste. Remove from heat and let rest for a minute.

                  Serve warm, garnished with chopped fresh parsley for a burst of color.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4