Indulge in the creamy and comforting goodness of Butternut Squash Risotto, a versatile dish that can be customized with seasonal vegetables, spices, and flavorful broths. This recipe, shared by Katie Ferrier from Washington, Washington DC, offers a delightful twist to traditional risotto by incorporating roasted butternut squash. The combination of tender squash, aromatic spices, and creamy rice creates a satisfying and flavorful meal.

Risotto, a classic Italian dish, has a long-standing culinary heritage. It originated in Northern Italy, particularly in the regions of Lombardy and Piedmont, where rice is grown abundantly. Traditionally, risotto is made by slowly cooking short-grain Arborio rice in broth until it reaches a creamy consistency. It is a dish that requires attention and care, with the cook gradually adding liquid and stirring constantly to release the rice’s starches and create a luscious texture.

Katie Ferrier’s Butternut Squash Risotto provides a delightful variation to the classic recipe. By incorporating roasted butternut squash, she adds a subtle sweetness and vibrant color to the dish. The squash, along with spices like ground ancho chile pepper and nutmeg, infuses the risotto with depth and complexity.

PREP: 35 MIN

COOK: 30 MIN

MAKES: 6 SERVINGS

INGREDIENTS

• 8 cups cubed peeled butternut squash
• ¼ cup olive oil, divided
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 to 4½ cups vegetable broth
• 1 cup water
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups uncooked Arborio rice
• 1 cup lager
• 2 tablespoons butter
• 1 teaspoon ground ancho chile pepper
• ½ teaspoon ground nutmeg
• 1 cup grated Parmesan cheese

INSTRUCTIONS

1. In a bowl, combine the cubed butternut squash, 2 tablespoons of olive oil, salt, and pepper. Toss well to coat the squash. Transfer the coated squash to a greased 15x10x1-inch baking pan. Bake, uncovered, at 450°F (230°C) for 20-25 minutes or until the squash is tender, stirring once.
2. In a large saucepan, heat the vegetable broth and water, and keep it warm. In a large skillet, sauté the chopped onion and minced garlic in the remaining olive oil until they become tender. Add the Arborio rice to the skillet and cook and stir for 2-3 minutes. Reduce the heat and stir in the lager. Continue to cook and stir until all the liquid is absorbed.
3. Gradually add the heated broth mixture to the skillet, about ½ cup at a time, stirring constantly. Allow the liquid to absorb between each addition. Cook the risotto just until it becomes creamy, and the rice is almost tender. This process will take approximately 20 minutes. Add the butter, ground ancho chile pepper, ground nutmeg, and the roasted butternut squash. Cook and stir until the risotto is heated through.
4. Remove the skillet from the heat and stir in the grated Parmesan cheese. Serve the Butternut Squash Risotto immediately, allowing its creamy and flavorful goodness to be enjoyed right away.

NOTES:

• This Butternut Squash Risotto is a delightful combination of creamy rice, roasted squash, and aromatic spices. It offers a comforting and satisfying meal that can be enjoyed on its own or paired with a variety of main dishes. The dish’s versatility allows for creativity in incorporating seasonal vegetables, herbs, and spices to suit individual preferences.
• Whether you’re a risotto aficionado or trying it for the first time, this Butternut Squash Risotto recipe will surely impress your taste buds with its rich flavors and creamy texture.