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- 1 cup Arborio rice - 2 cups butternut squash, peeled and diced - 4 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon butter - 1 teaspoon fresh thyme leaves - Salt and pepper to taste - Fresh parsley - Extra Parmesan To create a creamy delight in your Savory Butternut Squash Risotto, you need the right ingredients. First, Arborio rice is key. It gives the risotto its creamy texture. Butternut squash adds a sweet and nutty flavor. You will also need vegetable broth. This broth keeps the dish rich and warm. Next, onion and garlic boost the aroma. They blend well with the squash. Parmesan cheese adds a salty punch. Olive oil and butter provide fat for flavor. Fresh thyme gives a nice herbal hint. Don’t forget salt and pepper for seasoning. For garnishes, you can use fresh parsley. This adds color and freshness. A sprinkle of extra Parmesan enhances the taste. You can find the full recipe to guide you through this process. Enjoy making this dish! To start, heat 4 cups of vegetable broth in a saucepan over low heat. Keeping the broth warm is key. This helps the rice cook evenly and absorb flavors well. In a large skillet, add 2 tablespoons of olive oil and 1 tablespoon of butter. Heat this mixture over medium heat. Once hot, toss in 1 finely chopped onion. Cook it until it turns translucent, about 5 minutes. Then, stir in 2 minced garlic cloves. Let it cook for 1-2 minutes. This step adds a nice aroma to your risotto. Next, add 2 cups of peeled and diced butternut squash to the skillet. Sauté it for 5-7 minutes until it softens. Stirring helps mix the flavors well. The squash will add a sweet touch to the dish. Now it’s time to add 1 cup of Arborio rice. Increase the heat slightly. Stir the rice for about 2 minutes. This helps toast the rice, enhancing its flavor. Start adding the warm broth one ladle at a time. Stir often and let the rice absorb most of the liquid before adding more. This process takes about 18-20 minutes. The goal is creamy, al dente rice. Once the rice reaches the right texture, stir in 1 cup of grated Parmesan cheese and 1 teaspoon of fresh thyme leaves. Season with salt and pepper to taste. Adjust the seasoning as needed. Let the risotto sit for a minute before serving. This allows flavors to meld. For a beautiful finish, serve it in shallow bowls, garnished with fresh parsley and an extra sprinkle of Parmesan. For the full recipe, check out the detailed instructions I provided. Enjoy your creamy butternut squash risotto! To make creamy risotto, use Arborio rice. This rice has high starch content. Stir it often while cooking. This releases starch, making the risotto rich and creamy. I find that adding broth slowly is key. It helps the rice absorb the liquid well. For extra flavor, try adding herbs like sage or rosemary. These herbs pair well with butternut squash. Using homemade vegetable broth boosts taste too. It adds depth that store-bought broth often lacks. You can prep butternut squash ahead of time. This saves you effort when cooking. Just dice and store it in the fridge. Another quick option is using a pressure cooker. It cooks the squash fast and keeps it tender. {{image_2}} You can boost the nutrition of your butternut squash risotto by adding proteins. Cooked chicken or shrimp works well in this dish. Simply add them in during the last few minutes of cooking. This way, they warm up without overcooking. For a plant-based option, try chickpeas or lentils. They add great texture and protein. Just stir them in before serving. Risotto is very flexible. You can add seasonal vegetables to change the taste. In fall, add roasted Brussels sprouts or kale. In spring, peas or asparagus can brighten up the dish. You can also modify your risotto for special holidays. For example, add cranberries for Thanksgiving or a hint of nutmeg for winter gatherings. The flavor of your risotto can change with spices. Try adding a pinch of nutmeg for warmth or some smoked paprika for a smoky twist. A splash of white wine adds depth to the dish. Just pour it in after you add the rice. Let it cook until it evaporates, then continue with your broth. These tweaks help make each risotto unique and exciting. For the full recipe, check out Savory Butternut Squash Risotto. To store your savory butternut squash risotto, let it cool first. Place it in an airtight container. Make sure to keep it in the fridge. It can last about 3 to 5 days this way. If you want to enjoy it later, don’t worry! I have great tips for that. Freezing risotto can be a smart move for meal prep. First, let it cool down completely. Then, transfer it to freezer-safe bags. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat gently on the stove or microwave. Add a splash of broth to restore creaminess. You can also make this risotto ahead of time. Cook the risotto, but stop just before it becomes creamy. Let it cool and store it in the fridge. When you’re ready to serve, reheat it. Add a bit more broth and cheese to finish cooking. You can store the butternut squash and rice separately if you prefer. This keeps the textures nice and fresh. To make risotto creamy, you need to stir it often. The key is to add broth slowly. This lets the rice absorb liquid while releasing starch. Starch gives risotto its silky texture. Always use warm broth. Cold broth can shock the rice and make it less creamy. You can use other types of rice, but Arborio rice is best. Arborio rice has a high starch content. This starch helps create the creamy texture. You might try Carnaroli or Vialone Nano rice as well. These types also work well for risotto. Butternut squash risotto pairs well with many sides. A simple green salad adds freshness. Roasted Brussels sprouts or asparagus also complement the dish. For wine, try a light white like Pinot Grigio or Sauvignon Blanc. These wines balance the rich flavors of the risotto. Yes, you can make butternut squash risotto vegan. Use vegetable broth instead of chicken broth. Replace Parmesan cheese with a vegan option. Nutritional yeast can add a cheesy flavor. You can also skip the butter and use olive oil for cooking. These swaps keep the dish tasty and creamy. For the full recipe, check out the section above. In this post, we explored making butternut squash risotto. We covered the key ingredients, step-by-step cooking instructions, and helpful tips to perfect your dish. You learned how to achieve a creamy texture while enhancing flavors. Variations can suit any taste or season! Remember, proper storage helps keep your risotto fresh. Experiment, enjoy, and share your results! This dish is not just nourishing, it brings joy to every table. Dive in and make your unique risotto today!

Savory Butternut Squash Risotto

Indulge in the creamy goodness of Savory Butternut Squash Risotto, the perfect autumn dish! This simple recipe combines Arborio rice with earthy butternut squash and rich Parmesan for a delightful meal in just 30 minutes. Discover how easy it is to create this comforting risotto at home. Ready to impress your family and friends? Click through to explore this delicious recipe and elevate your dinner game!
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Ingredients
  

1 cup Arborio rice

2 cups butternut squash, peeled and diced

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

In a saucepan, heat the vegetable broth over low heat and keep it warm.

    In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

        Add the diced butternut squash to the skillet and sauté for 5-7 minutes, until it begins to soften.

          Add the Arborio rice to the skillet and increase the heat slightly. Stir continuously for about 2 minutes, allowing the rice to toast and absorb the flavors.

            Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes.

              Once the rice is creamy and al dente, stir in the grated Parmesan cheese, fresh thyme leaves, salt, and pepper. Adjust seasoning to taste.

                Remove from heat and let the risotto sit for a minute before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the risotto in shallow bowls, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese for a beautiful finish.