Cuisine Network

Dinner

Harvest Elegance: Butternut Squash Risotto to Warm Your Soul

30 minutes Cook
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As the crisp air of autumn settles in, there’s nothing more comforting than a dish that marries the richness of creamy risotto with the earthy sweetness of butternut squash. In this culinary journey, we’ll explore the art of crafting a Butternut Squash Risotto that not only delights the palate but also brings a touch of seasonal sophistication to your table.

Historical Context

Risotto, a staple in Italian cuisine, dates back to the 14th century. Originating in Northern Italy, this dish has evolved over the centuries, becoming a canvas for various flavors. The addition of butternut squash infuses a modern twist, highlighting the versatility of this classic dish.

Ingredients:

2 cups Arborio rice
1 small butternut squash, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth, kept warm
1 cup dry white wine
1 cup grated Parmesan cheese
1/2 cup unsalted butter
Fresh sage leaves for garnish
Salt and pepper to taste

Utensils

Large skillet or wide saucepan
Wooden spoon
Ladle
Chef’s knife
Cutting board
Grater

The Process

 Preparing the Squash:

  • Peel and dice the butternut squash into small, uniform cubes.
  • In a skillet over medium heat, sauté the squash until golden brown and tender. Set aside.

2. Sautéing Aromatics:

  • In the same skillet, sauté the finely chopped onion and minced garlic until translucent.

3. Toasting the Rice:

  • Add Arborio rice to the skillet, stirring continuously until the edges become translucent.

4. Deglazing with Wine:

  • Pour in the dry white wine, stirring until the rice mainly absorbs it

5. Adding Broth:

  • Begin ladling warm broth into the rice mixture one scoop at a time, stirring constantly. Allow the liquid to be absorbed before adding more.

6. Incorporating Butternut Squash:

  • As the rice approaches al dente, fold in the sautéed butternut squash cubes, infusing the dish with their sweet, nutty essence.

7. Finishing Touches:

  • Stir in butter and Parmesan cheese, creating a luscious, creamy texture.
  • Season with salt and pepper to taste.

8. Garnishing:

  • Serve the risotto hot, garnished with fresh sage leaves for a burst of herbal aroma and a touch of elegance.

Conclusion

In this Butternut Squash Risotto, tradition and innovation dance on your plate. The creamy texture, rich flavours and subtle sweetness of the butternut squash create a symphony of tastes that encapsulate the essence of fall. Elevate your dining experience with this harmonious dish, and savour the warmth it brings to your autumn evenings.

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prep time
20 minutes
cooking time
30 minutes
servings
4
total time
50 minutes

Equipment

  • Large skillet or wide saucepan

  • Wooden spoon

  • Ladle

  • Chef's knife

  • Cutting board

  • Grater

Ingredients

  • 2 cups Arborio rice

  • 1 small butternut squash, peeled and diced

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable or chicken broth, kept warm

  • 1 cup dry white wine

  • 1 cup grated Parmesan cheese

  • 1/2 cup unsalted butter

  • Fresh sage leaves for garnish

  • Salt and pepper to taste

Instructions

1
Preparing the Squash: Peel and dice the butternut squash into small, uniform cubes. In a skillet over medium heat, sauté the squash until golden brown and tender. Set aside. 2. Sautéing Aromatics: In the same skillet, sauté the finely chopped onion and minced garlic until translucent. 3. Toasting the Rice: Add Arborio rice to the skillet, stirring continuously until the edges become translucent.
2
Deglazing with Wine: Pour in the dry white wine, stirring until the rice mainly absorbs it 5. Adding Broth: Begin ladling warm broth into the rice mixture one scoop at a time, stirring constantly. Allow the liquid to be absorbed before adding more. 6. Incorporating Butternut Squash: As the rice approaches al dente, fold in the sautéed butternut squash cubes, infusing the dish with their sweet, nutty essence.
3
7. Finishing Touches: Stir in butter and Parmesan cheese, creating a luscious, creamy texture. Season with salt and pepper to taste. 8. Garnishing: Serve the risotto hot, garnished with fresh sage leaves for a burst of herbal aroma and a touch of elegance.

Notes

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