Butternut Squash Risotto

Butternut Squash Risotto Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Butternut Squash Risotto is a creamy and flavorful dish that is perfect for a cozy night in or a special dinner party. The combination of the sweet butternut squash, savory sage, and nutty parmesan cheese creates a delicious and comforting meal that is sure to impress your guests.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is typically made with arborio rice, which is a short-grain rice that becomes creamy when cooked. Butternut squash risotto is a modern twist on this classic dish, adding a touch of sweetness and color to the traditional recipe.

Ingredients

1 butternut squash, approximately 1.5 lb (680 g)
2 tbsp butter
1 medium onion, chopped
1.5 cups uncooked U.S. arborio or medium-grain rice
1 tbsp chopped fresh sage
0.5 tsp nutmeg
0.25 tsp cayenne pepper
4.5 cups chicken broth
0.75 cup grated parmesan cheese

How to prepare

Prick the squash in several places and place it in a shallow baking dish. Bake it at 350°F (177°C) for 50 minutes or until it becomes tender. Let it cool slightly, then peel it, remove the seeds and strings from the center, and cut it into 0.5 inch cubes. Set it aside.
Melt the butter in a large saucepan over medium-high heat.
Add the onion and cook until it begins to brown, which should take about 4 to 5 minutes.
Add the rice and sage, and stir for 1 to 2 minutes.
Add the nutmeg, cayenne pepper, squash, and broth. Cover the saucepan and cook for 10 minutes. Stir the mixture, then reduce the heat to medium-low, cover it again, and cook until the rice is tender and the mixture has a creamy consistency. This should take about 10 to 12 minutes. Remove it from the heat and stir in the cheese.
Serve immediately.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in some chopped kale or spinach for added nutrients.
Use different herbs and spices, such as thyme or rosemary, for a different flavor profile.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best results, as these types of rice will give the risotto its creamy texture.

- Stir the risotto constantly while cooking to ensure that it cooks evenly and does not stick to the bottom of the pan.

- Add the broth gradually, allowing the rice to absorb the liquid slowly and develop its creamy consistency.

- Taste the risotto as it cooks and adjust the seasoning as needed.

Serving Suggestions

Butternut squash risotto can be served as a main dish or as a side dish. It pairs well with a green salad or roasted vegetables.

Cooking Techniques

Baking the butternut squash before adding it to the risotto helps to bring out its natural sweetness and flavor.

- Stirring the risotto constantly while cooking helps to release the starches in the rice and create a creamy texture.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of this recipe.

- You can use any type of winter squash, such as acorn or kabocha, in place of butternut squash.

Make Ahead Tips

You can prepare the butternut squash and chop the onion ahead of time to save time on the day of cooking. The risotto is best served fresh, but any leftovers can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the butternut squash risotto with some fresh sage leaves or a sprinkle of parmesan cheese for a beautiful presentation.

Pairing Recommendations

Butternut squash risotto pairs well with a crisp white wine, such as Pinot Grigio or Chardonnay. It also goes well with a light salad or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of butternut squash risotto contains approximately 350 calories.

Carbohydrates

Each serving of butternut squash risotto contains approximately 45 grams of carbohydrates.

Fats

Each serving of butternut squash risotto contains approximately 12 grams of fat.

Proteins

Each serving of butternut squash risotto contains approximately 10 grams of protein.

Vitamins and minerals

Butternut squash is a good source of vitamin A, vitamin C, and potassium. It also contains small amounts of vitamin E, vitamin B6, and magnesium.

Alergens

This recipe contains dairy (parmesan cheese) and gluten (arborio rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Butternut squash risotto is a nutritious and delicious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a satisfying meal.

Summary

Butternut squash risotto is a delicious and comforting dish that is perfect for a cozy night in or a special dinner party. With its creamy texture and flavorful ingredients, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Butternut Squash Risotto. It was a crisp autumn day, and I was walking through the local farmer's market, admiring the vibrant colors of the squash and pumpkins on display. As I passed by a stand selling Butternut Squash, a kind elderly lady struck up a conversation with me.

She told me that Butternut Squash was not only delicious, but also incredibly versatile in cooking. She went on to share her family recipe for Butternut Squash Risotto, a dish that she had been making for decades. I listened intently as she described the process of roasting the squash, sautéing onions and garlic, adding Arborio rice and slowly simmering it in homemade chicken broth until it reached a creamy consistency.

I was mesmerized by her passion for cooking and her dedication to preserving traditional recipes. I asked if she would be willing to share the recipe with me, and to my delight, she agreed. She handed me a handwritten card with detailed instructions on how to make the Butternut Squash Risotto, along with a few tips and tricks that she had learned over the years.

When I got home, I immediately set out to make the risotto. I carefully followed each step, from peeling and dicing the squash to toasting the rice in a hot skillet. The kitchen was filled with the warm aroma of roasted squash and garlic, and I felt a sense of satisfaction as I stirred the risotto slowly, watching it transform into a velvety, creamy dish.

As I took my first bite of the Butternut Squash Risotto, I was transported back to that farmer's market, chatting with the kind lady who had shared her recipe with me. The flavors were rich and comforting, with a subtle sweetness from the squash and a hint of nuttiness from the Parmesan cheese. It was a dish that brought warmth to my soul and a smile to my face.

Since that day, Butternut Squash Risotto has become a staple in my kitchen. I have made it for family gatherings, dinner parties, and even just for myself on a cozy evening at home. Each time I make it, I think of the kind lady at the farmer's market who took the time to share her recipe with me, passing down a piece of culinary history that I will cherish forever.

I have since added my own twist to the Butternut Squash Risotto recipe, experimenting with different herbs and spices to make it my own. But the core of the dish remains the same, a tribute to the traditions and flavors that have shaped my love for cooking over the years.

As I sit down to enjoy a bowl of Butternut Squash Risotto, I can't help but feel grateful for the serendipitous encounter that led me to discover this delicious dish. It reminds me that the best recipes are not found in cookbooks or online, but in the stories and memories that we create in our kitchens, passing down from one generation to the next. And for that, I am forever thankful.