Best 2 Creamy Butternut Squash Risotto Recipes

Indulge in a culinary delight with our creamy butternut squash risotto, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish combines the velvety richness of butternut squash with the creamy embrace of Arborio rice, resulting in a harmonious union of flavors. Each bite reveals a burst of autumnal goodness, complemented by the nutty notes of Parmesan cheese and the aromatic embrace of fresh herbs. Embark on a culinary journey as we unveil the secrets behind this exquisite dish, featuring variations that cater to diverse dietary preferences and culinary inclinations. From a classic rendition to vegan and gluten-free alternatives, our collection of recipes ensures that everyone can savor the magic of butternut squash risotto. So, prepare to be captivated as we guide you through the steps of creating this culinary masterpiece.

Here are our top 2 tried and tested recipes!

CREAMY BUTTERNUT SQUASH RISOTTO

Creamy Butternut Squash Risotto image

Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 11

Ingredients

1 medium butternut squash
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
2 cups Arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese

Steps:

Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.

BUTTERNUT SQUASH RISOTTO

Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

Tips:

Use ripe butternut squash. This will give your risotto a sweeter, more flavorful taste.
Roast the butternut squash before adding it to the risotto. This will help to caramelize the sugars in the squash and give it a slightly smoky flavor.
Use a good quality risotto rice. This will help to create a creamy, al dente texture.
Add the stock to the rice gradually, stirring constantly. This will help to prevent the rice from becoming too mushy.
Cook the risotto until the rice is al dente. This means that it should be tender but still have a slight bite to it.
Stir in the Parmesan cheese and butter at the end of cooking. This will help to create a creamy, flavorful sauce.
Serve the risotto immediately. It is best enjoyed fresh.

Conclusion:

Butternut squash risotto is a delicious, creamy, and flavorful dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. With just a few simple tips, you can create a restaurant-quality risotto at home.