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In the realm of comfort food, risotto stands out as a creamy, indulgent dish that warms the heart and satisfies the soul. This Hearty Herb Butternut Squash Risotto With a Twist takes the classic Italian recipe and elevates it with the natural sweetness of butternut squash, fresh herbs, and a delightful crunch from toasted pumpkin seeds. As the leaves change and the air turns crisp, this dish is perfect for cozy family dinners or entertaining guests. Let’s dive into the rich flavors and textures that make this risotto a must-try.

Hearty Herb Butternut Squash Risotto

A creamy and flavorful risotto made with butternut squash, fresh herbs, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1.0 medium butternut squash, peeled and diced
  • 1.0 cup Arborio rice
  • 4.0 cups vegetable broth
  • 1.0 medium onion, finely chopped
  • 3.0 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 cup grated Parmesan cheese
  • 3.0 tablespoons olive oil
  • 2.0 tablespoons butter
  • 1.0 teaspoon fresh sage, chopped
  • 1.0 teaspoon fresh rosemary, chopped
  • 0.25 cup fresh parsley, chopped
  • None to taste salt
  • None to taste pepper

Instructions
 

  • Prepare the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
  • Cook the Squash: In a large skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the diced butternut squash and cook for about 10 minutes until tender and lightly browned. Season with salt and pepper. Remove from the skillet and set aside.
  • Sauté Aromatics: In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute, being careful not to burn it.
  • Toast the Rice: Add the Arborio rice to the skillet and stir to coat it with the oil. Toast the rice for about 2 minutes until the grains are slightly translucent around the edges.
  • Deglaze with Wine: If using, pour in the dry white wine and allow it to cook for about 2-3 minutes, stirring occasionally, until it is mostly absorbed.
  • Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process should take about 20-25 minutes.
  • Incorporate Herbs and Cheese: Once the rice is creamy and al dente, stir in the cooked butternut squash, chopped sage, and rosemary. Add the remaining tablespoon of butter and the grated Parmesan cheese. Stir until creamy and well combined. Season with additional salt and pepper to taste.
  • Garnish and Serve: Remove the risotto from heat. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.

Notes

Can substitute Parmesan with nutritional yeast for a vegan option.
Keyword butternut squash, risotto, vegetarian