Vegetarian Butternut Squash Risotto
A creamy, flavorful risotto featuring tender butternut squash, aromatic herbs, and a splash of white wine. This dish delivers comforting warmth with a healthy twist, perfect for vegetarians and easy to customize.
Equipment
- 1 Staub Dutch Oven (or large heavy skillet)
- 1 Wooden Spoon
- Measuring Cups (for broth and wine)
- 1 Chef’s knife
- 1 Ladle
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely chopped
- ½ teaspoon sea salt plus extra for seasoning
- Freshly ground black pepper to taste
- 2 cups butternut squash peeled and diced into small ¼-inch cubes
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary or sage finely chopped
- 1 cup Arborio rice uncooked
- ½ cup dry white wine
- 4 cups vegetable broth kept warm
- Fresh parsley or small sage leaves chopped (optional, for garnish)
- ½ cup grated Parmesan or Pecorino cheese optional, for serving
Instructions
- Sauté Aromatics and Butternut Squash: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the chopped onion along with ½ teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3 minutes.Add the diced butternut squash and continue to sauté, stirring frequently, until the squash starts to tenderize and slightly caramelize, about 7 to 8 minutes.
- Infuse with Garlic and Herbs: Stir in the minced garlic and fresh rosemary or sage. Cook for about 1 minute, allowing the garlic’s fragrance to release and the herbs to mingle with the squash and onion.
- Toast the Rice and Deglaze: Add the Arborio rice to the pan and stir thoroughly to coat every grain with the oil and aromatics.Let the rice toast gently for about 1 minute, which helps develop a nutty flavor. Pour in the white wine and stir constantly until the liquid is mostly evaporated, roughly 2 to 3 minutes.
- Gradually Incorporate Warm Broth: Begin adding the warmed vegetable broth one ladleful (about ¾ cup) at a time.Stir continuously and patiently wait until each portion is almost fully absorbed before adding the next. This slow process encourages the rice to release its creamy starches. Continue until the rice is tender, the butternut squash is soft, and the mixture is creamy—about 30 minutes total. Adjust seasoning with salt and pepper to taste.
- Finish and Garnish: Remove the risotto from heat. If using, stir in grated Parmesan or Pecorino cheese for extra richness. Serve hot, garnished with fresh parsley or small sage leaves for a burst of color and aroma.
Notes
- Broth Temperature: Keeping your vegetable broth warm during cooking helps maintain a steady simmer and prevents the rice from cooling down, ensuring even cooking and creaminess.
- Wine Substitute: If you prefer not to use wine, substitute with additional vegetable broth plus a splash of lemon juice or white wine vinegar for acidity.
- Vegan Variation: Omit the cheese or use a plant-based Parmesan alternative to make this dish vegan-friendly.
- Rice Texture: For a slightly firmer risotto, reduce the broth amount slightly and cook until the rice is al dente.
- Butternut Squash Prep: Cutting the squash into uniform small cubes ensures even cooking and better texture integration into the risotto.
