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This butternut squash risotto is creamy and rich. It uses simple ingredients to create deep flavors. You can find the full recipe above. To make this dish, gather these ingredients: - 1 medium butternut squash, peeled and cubed - 1 cup Arborio rice - 1 medium onion, finely chopped - 2 garlic cloves, minced - 4 cups vegetable broth - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon butter - Salt and pepper to taste - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - 1 tablespoon lemon juice - Optional garnish: toasted pumpkin seeds and fresh parsley When choosing your butternut squash, look for one that feels heavy and firm. The skin should be smooth and free from blemishes. For the rice, always use Arborio. It has a high starch content that creates the creamy texture you want. Fresh herbs add a bright flavor, so opt for fresh thyme when possible. Grated Parmesan should be good quality. It enhances the dish's richness. Using homemade vegetable broth can elevate the flavor even more. If you can, make it from fresh vegetables for the best taste. Start by heating four cups of vegetable broth in a medium saucepan. Keep the heat low so it stays warm while you cook. This step is key. Warm broth helps the rice cook evenly and absorb flavors well. In a large skillet, add one tablespoon of olive oil over medium heat. Toss in the cubed butternut squash, seasoning it with salt and pepper. Sauté for about eight to ten minutes. The squash should be tender and slightly caramelized. Once done, remove it from the skillet and set it aside. Next, use the same skillet for your aromatics. Add the remaining tablespoon of olive oil and a tablespoon of butter. Once melted, add one finely chopped onion. Cook for about five minutes until it turns translucent. Then, stir in two minced garlic cloves. Cook for one more minute until fragrant. Now, it's time to toast the rice. Add one cup of Arborio rice to the skillet. Stir it constantly for about two minutes. You want the rice grains to look slightly translucent, which enhances their flavor. This is the heart of risotto. Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently. Allow the rice to absorb most of the broth before adding the next ladle. This process should take about 18 to 20 minutes. The rice should be creamy and al dente. When the rice is ready, fold in the cooked butternut squash, half a cup of grated Parmesan cheese, one teaspoon of fresh thyme leaves, and one tablespoon of lemon juice. Stir well to combine all the flavors. Heat through for a couple of minutes, then season with salt and pepper to taste. For the full recipe, refer to the earlier section. Enjoy making this creamy and flavorful dish! To get that creamy risotto texture, you must stir often. Stirring helps the rice release its starch. This creates a nice, creamy sauce. Use Arborio rice; it has the right starch content. You want your rice to be al dente, or firm to the bite. This helps keep the dish light and not too mushy. To boost the flavor of your butternut squash risotto, add fresh herbs. Thyme works well, but you can also try sage or rosemary. A squeeze of lemon juice brightens the dish. It adds a nice zing that balances the sweetness of the squash. For more depth, you can use vegetable broth instead of water. Use homemade broth if possible, as it tastes better. Here are some tools that will make your risotto cooking easier: - A large skillet for even cooking - A wooden spoon for stirring - A ladle for adding broth - A medium saucepan for warming broth - A sharp knife for chopping Having these tools handy will help you focus on making a great dish. Once you gather your ingredients and tools, you'll be ready to make a delicious butternut squash risotto. For the full recipe, check the previous section. {{image_2}} You can switch up the butternut squash. Try using pumpkin or sweet potato instead. Both give a nice flavor and texture. You can also add mushrooms for depth. They pair well with the creamy rice. For some heat, a pinch of red pepper flakes works wonders. To make this dish vegan, leave out the cheese. Use nutritional yeast instead for a cheesy flavor. Substitute the butter with more olive oil. You can also use coconut milk for an extra creamy texture. Just be careful with the amount, as it can change the flavor. In fall, add some roasted Brussels sprouts or kale. They bring a lovely crunch and color. In winter, try adding sautéed spinach or Swiss chard. For spring, fresh peas or asparagus can brighten the dish. Each season offers new flavors to explore in your butternut squash risotto. For the full recipe, check above! After enjoying your butternut squash risotto, store any leftovers in an airtight container. Make sure to cool the risotto down to room temperature first. This helps keep it fresh and safe. You can keep it in the fridge for up to three days. If you notice any changes in smell or texture, it’s best to toss it out. Reheat your risotto gently to keep it creamy. Place it in a saucepan over low heat. Add a splash of vegetable broth or water to help with moisture. Stir frequently to ensure even heating. This way, you keep that lovely texture. You can also microwave it in a bowl, but cover it with a damp paper towel to prevent it from drying out. If you want to save risotto for later, freezing is a good option. Portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Butternut squash risotto can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. This helps keep the flavor intact. For the best results, add a bit of broth when reheating to revive the creaminess. For the full recipe, check out the details above. Butternut squash risotto stays fresh in the fridge for about three days. Store it in an airtight container to keep its creaminess. If you want to eat it later, you can freeze it. Frozen risotto can last up to three months. However, the texture may change once thawed. Yes, you can make risotto without wine. Use more broth instead. This keeps the dish flavorful. Some people use lemon juice or vinegar for acidity. It adds brightness without the wine. Just adjust the salt and seasoning to taste. Butternut squash risotto pairs well with many dishes. Here are some great options: - Grilled chicken or turkey - Sautéed greens like spinach or kale - A simple side salad with a light vinaigrette - Roasted vegetables for added texture - Crusty bread to soak up the creamy risotto These sides complement the rich flavors of the risotto. Enjoy your meal! For the complete cooking guide, check out the Full Recipe. You learned about making a delicious butternut squash risotto. We covered key ingredients, cooking steps, and valuable tips. Quality ingredients make a big difference. Perfect texture and flavors are key to risotto success. Don't shy away from trying different ingredients or dietary versions. Storing and reheating can keep your dish tasty for later. With these insights, you can create a perfect risotto every time. Enjoy your cooking journey ahead!

Butternut Squash Risotto

Indulge in the warmth of Butternut Squash Risotto, a creamy and flavorful dish that's perfect for cozy nights. With simple ingredients like Arborio rice, fresh thyme, and rich Parmesan, it’s easy to impress family and friends. Follow our step-by-step guide to achieve that perfect creamy texture every time. Ready to create this delightful meal? Click through for the full recipe and make your dinner unforgettable!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 cup Arborio rice

1 medium onion, finely chopped

2 garlic cloves, minced

4 cups vegetable broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 tablespoon lemon juice

Optional garnish: toasted pumpkin seeds and fresh parsley

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

    Cook the Squash: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and season with salt and pepper. Sauté for 8-10 minutes until tender and slightly caramelized. Remove from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the chopped onion and cook for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.

        Toast the Rice: Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice grains appear slightly translucent.

          Add Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and allow the liquid to be mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

            Incorporate Squash and Cheese: When the rice is al dente and creamy, fold in the cooked butternut squash, grated Parmesan cheese, thyme, and lemon juice. Stir well to combine and heat through for a couple of minutes. Season with salt and pepper to taste.

              Serve: Remove from heat and let rest for a couple of minutes. Serve hot, garnished with toasted pumpkin seeds and chopped parsley if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4