I’m excited to share my favorite butternut squash risotto recipe. It’s a perfect fall comfort dish that’s creamy and delicious. This recipe is a game-changer, with a rich and velvety texture that will become a staple in your kitchen.
The key to a great creamy butternut squash risotto is using fresh sage and high-quality ingredients. I’ll outline these below.
The recipe serves 4 portions and takes about 115 minutes to prepare. You’ll need 3.5 pounds of butternut squash, 2 cups of arborio rice, and 3.75 cups of low-sodium vegetable broth. I’ll guide you through the process, from roasting the squash to finishing it with unsalted butter and Parmigiano-Reggiano cheese.
Essential Ingredients for Perfect Results
To make a delicious homemade butternut squash risotto, you need a few key ingredients:
The butternut squash is a must. It should be fresh and of the best quality. You’ll also need Arborio rice, sage, and vegetable broth. For a vegetarian butternut squash risotto, use a dairy-free Parmesan cheese instead.
Here’s what you’ll need:
- 1 ½ cups of brown Arborio/short-grain brown rice
- 1 medium butternut squash (approximately 1.5 pounds)
- 4 cups of vegetable broth
- 2 cloves of garlic
- 1 cup of freshly grated Parmesan cheese (or dairy-free alternative)
- Fresh sage leaves
With these ingredients, you can make a creamy and tasty homemade butternut squash risotto. It’s great for a vegetarian butternut squash risotto dish.
The Complete Step-by-Step Butternut Squash Risotto Recipe
To start, prepare the squash by roasting it in the oven until it’s deep golden brown. This takes about 20 minutes. Let it cool, then scoop out the flesh and puree it in a blender or food processor.
Next, heat some oil in a large skillet over medium heat. Add chopped shallot and cook until it’s translucent. Then, add the Arborio rice and cook for about 1 minute, stirring constantly.
Start adding the broth, one cup at a time, stirring constantly. Allow each cup to absorb before adding the next.
While cooking, stir in grated Parmesan cheese and a sprinkle of turmeric for color. You can also add cooked turkey bacon or sage for extra flavor. Finish by stirring in heavy cream and seasoning with salt and pepper to taste.
This recipe makes about 4 servings. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Some tips for making this risotto include using high-quality ingredients. Fresh squash and real Parmesan cheese are best. Stir the risotto constantly to prevent it from sticking to the pan. You can also customize it by adding different spices or herbs, like chili powder or thyme.
Delicious Variations to Try
As I keep trying new things with my favorite delicious butternut squash risotto recipe, I’ve found that mixing it up can make it even better. One of my top picks is adding a bit of sage flavor. It complements the butternut squash’s sweetness, making a butternut squash risotto with sage butter that’s irresistible.
Changing things up is easy. You can swap out ingredients or add new ones. For instance, using different squash types like acorn or kabocha can alter the taste and feel. You can also spice it up with red pepper flakes or add freshness with parsley.
- Adding some crumbled goat cheese for a tangy twist
- Using vegan butter to make the dish dairy-free
- Adding some roasted vegetables, such as Brussels sprouts or carrots, for added flavor and nutrition
These are just a few ideas to get you started. Don’t be afraid to try new things and make this delicious butternut squash risotto recipe your own.
Storing and Reheating Your Risotto
To keep your butternut squash risotto recipe fresh, store it right. Experts say risotto can last up to 3 days in the fridge. Cool it fast and put it in a sealed container to keep it creamy and flavorful.
When you reheat, add a bit of water or stock to keep it creamy. Steaming, as Blue Apron suggests, also works well to keep it moist. Here are some tips for storing and reheating your risotto:
- Store risotto in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water or stock to maintain creaminess.
- Try steaming the risotto for a moist and creamy texture.
Risotto can dry out fast in the fridge, so reheat it carefully. By following these tips, you can enjoy your butternut squash risotto recipe for longer. It will stay creamy and flavorful.
With the right storage and reheating, you can enjoy your butternut squash risotto recipe for days. It will stay creamy and delicious.
Conclusion
As we wrap up this journey through the homemade butternut squash risotto recipe, I hope you’re excited to make your own delicious butternut squash risotto. This dish is great for any cozy fall dinner, whether it’s a big party or a quiet night in.
To make this risotto stand out, focus on using the best ingredients and paying close attention to every step. Roasting the butternut squash right and stirring the risotto slowly will give you a creamy, tasty dish.
So, dive into the autumn flavors and make your own homemade butternut squash risotto. With a bit of effort, you’ll have a dish that will be a favorite in your fall cooking collection. Bon appétit!
FAQ
What makes this Butternut Squash Risotto recipe so special?
This recipe combines creamy risotto with sweet butternut squash and fragrant sage. The care in preparing the squash and achieving the perfect risotto makes it stand out.
Why is it important to use fresh sage in this recipe?
Fresh sage adds a deep flavor and aroma that complements the squash. Dried sage can’t match this, so fresh sage is essential for the dish’s essence.
What are the main ingredients needed for this Butternut Squash Risotto?
The key ingredients are butternut squash, olive oil, Arborio rice, vegetable stock, fresh sage, and parmesan cheese. Using high-quality ingredients is vital for the best taste and texture.
What kitchen tools are necessary to make this Butternut Squash Risotto?
You’ll need a large skillet or Dutch oven, a wooden spoon, and a food processor or blender. A baking sheet and ladle are optional but helpful.
How do I properly prepare the butternut squash for this recipe?
To prepare the squash, peel, seed, and cube it before roasting. This step ensures the squash is ready for the risotto.
What are the most important steps in making the perfect Butternut Squash Risotto?
The key steps are stirring the risotto constantly and adding broth gradually for creaminess. Cooking the rice right and balancing flavors with sage, cheese, and seasoning are also critical.
Can I make this Butternut Squash Risotto vegetarian or dairy-free?
Yes, you can! For a vegetarian version, use nutritional yeast instead of parmesan. For dairy-free, substitute regular butter with vegan butter or olive oil.
How can I store and reheat leftover Butternut Squash Risotto?
To store, cool the risotto completely and then put it in an airtight container. It lasts up to 5 days in the fridge. Reheat by adding a bit of broth or water and warming it gently on the stovetop, stirring constantly.