Butternut Squash Risotto

Creamy Butternut Squash Risotto, made with Italian risotto rice, Butternut squash puree, nutmeg, white wine and Parmesan cheese. Making restaurant-quality risotto rice at home is easy one-pan dinner.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Servings servings

Calories 388.18kcal

Author Subhasmita

Ingredients

1 cup Risotto Arborio rice
salt to taste (I used about 3/4 teaspoon)
1 cup Butternut squash Puree
3 cups Low Sodium Vegetable Stock
a big pinch of fresh nutmeg
2 tablespoon Butter
1 teaspoon olive oil
½ cup Onion Chopped
½ tablespoon Garlic minced
¼ cup Dry White Wine
1 cup Parmesan Freshly grated (more for serving)
2 tablespoon parsley for garnishing

Instructions

Start with preparing the stock for risotto. In a saucepan heat Vegetable Stock, Butternut Squash Puree, nutmeg and salt. Once it is hot but not boiling, remove from the flame and keep aside covered.
In a heavy bottom pan, melt butter and oil. When the butter is hot enough, add minced garlic and chopped onion.
Cook onion and garlic until the onion has softened and raw smell of garlic has disappeared.
Add in the risotto rice. Stir rice until it is coated evenly with butter. Toast rice for about 2 minutes stirring continuously until you get nice toasted rice smell.
Add wine, stir the rice and simmer. Let the wine completely reduce and the rice looks almost dry.
Stir in warm stock 1 ladle/ 1/2 cup at a time. Cook on low heat. Keep string in between.
After adding stock let the rice cook on low and keep adding stock after all the liquid is absorbed.
Repeat the above step until all the stock is over. Check the seasoning and if required adjust by adding more salt and pepper.
In the end, the rice should have a porridge-like consistency, the quantity would have almost doubled. The rice should be al dente but still a bit chewy.
Switch of the flame. Stir in grated parmesan and a pinch of nutmeg(optional).
Serve hot with more grated parmesan and chopped parsley on top.

Video

Nutrition