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Creamy Butternut Squash Risotto, a classic Italian rice dish with arborio rice, Butternut squash puree, nutmeg, white wine and Parmesan cheese. Making restaurant-quality risotto rice at home is easy and takes only 30 minutes.
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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 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 388.18kcal

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
  • 1/2 cup Onion Chopped
  • 1/2 tablespoon Garlic minced
  • 1/4 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

Serving: 100g | Calories: 388.18kcal | Carbohydrates: 50.31g | Protein: 13.28g | Fat: 13.61g | Saturated Fat: 8.01g | Cholesterol: 32.05mg | Sodium: 1161.9mg | Potassium: 238.11mg | Fiber: 3.58g | Sugar: 4.74g | Vitamin A: 10446.41IU | Vitamin C: 7.03mg | Calcium: 319.28mg | Iron: 3.3mg