Butternut Squash Risotto

Servings: 6

Prep Time: 10 hr

Cook Time: 25 min

Description

This Butternut Squash Risotto is a warm, comforting dish that captures the essence of fall in every creamy bite. The rich texture of Arborio rice pairs beautifully with tender roasted squash, while a touch of vanilla bean adds a delicate sweetness that makes this risotto truly unique. Finished with a generous helping of Parmigiano-Reggiano and a sprinkle of fresh chives, it’s a refined yet cozy dish that works just as well for a weeknight dinner as it does for a holiday gathering. It's seasonal, satisfying, and irresistibly flavorful.

Ingredients

Staples

0.5 teaspoon Salt
1.5 cup Arborio Rice

Spices And Herbs

1 whole Vanilla Bean

Dairy And Eggs

3 tablespoon Unsalted Butter
0.75 cup Parmigiano-Reggiano freshly grated

Produce

1 medium White Onion finely chopped
12 ounce Butternut Squash peeled and cubed into bite-sized pieces
1 bunch Chive

Canned Goods

4 cup Vegetable Stock

Alcoholic Beverages

0.5 cup Dry White Wine

Nutritional

calories270

carbohydrates41g

protein7g

fat8g

Step by Step Instructions

1
In a medium saucepan over medium-high heat, add the vegetable stock.
2
Slice the vanilla bean lengthwise and scrape out the seeds using a knife.
3
Add both the seeds and vanilla pod to the stock and bring to a simmer.
4
Once simmering, reduce heat to low and add the cubed butternut squash.
5
Simmer until squash is just tender, about 5 minutes depending on size.
6
Use a slotted spoon to remove the squash and transfer to a dish. Tent with foil to keep warm.
7
Keep the stock warm over low heat with the vanilla pod still in the pan.
8
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter.
9
Add the finely chopped white onion and sauté until softened, about 3 minutes, without browning.
10
Add the Arborio rice and stir frequently until the grains are translucent around the edges, about 3 minutes.
11
Pour in the dry white wine and stir, scraping the bottom of the skillet to deglaze.
12
Cook until the wine is mostly absorbed, about 1 minute.
13
Add a ladleful of hot stock to the rice and stir until nearly absorbed, about 1 minute.
14
Continue adding stock one ladleful at a time, stirring often and allowing it to absorb before adding the next, for about 20 minutes or until the rice is al dente.
15
Remove and discard the vanilla pod from the stock at any point during this process.
16
Once the rice is cooked and the consistency is creamy, gently stir in the cooked butternut squash.
17
Add the remaining 1 tablespoon of butter, grated Parmigiano-Reggiano, and salt. Stir until fully combined and smooth.
18
Spoon the risotto into serving bowls and top with finely chopped chives.
19
Serve immediately while warm and creamy.