Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
For the Risotto:
- 2 tbsp olive oil or unsalted butter (butter for indulgence, olive oil for virtue)
- 1 small onion, finely chopped (tears optional but likely)
- 2 garlic cloves, minced (double it if you’re daring)
- 1 cup Arborio rice (no substitutes—this rice knows its role)
- 1 cup butternut squash, cubed (fresh or pre-cubed if you’re feeling lazy)
- ½ cup dry white wine (or extra broth if you don’t drink, but the wine adds flair)
- 4 cups chicken or vegetable broth, kept warm (your ladling arm will get a workout)
- ½ cup grated Parmesan cheese (plus extra for serving—always extra)
- 2 tbsp heavy cream (optional but delightful)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
- Extra Parmesan (because you deserve it)
- Optional: toasted pine nuts or crispy sage leaves for a fancy touch
Instructions
- Prep Your Broth Station:
- Heat your broth in a saucepan and keep it warm on low heat. This is non-negotiable—cold broth will ruin your risotto dreams.
- Sauté the Aromatics:
- In a large skillet or heavy-bottomed pan, heat the olive oil or butter over medium heat. Add the onion and cook for 3–5 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Toast the Rice:
- Add the Arborio rice to the pan. Stir for 2 minutes, coating every grain in the buttery goodness. You’re looking for a slight nutty aroma—this step gives your risotto its signature texture.
- Add the Wine:
- Pour in the white wine and stir constantly until it’s mostly absorbed. This is where the magic begins.
- Bring on the Broth (Slowly):
- Add the warm broth, one ladle at a time, stirring frequently. Wait until each ladleful is nearly absorbed before adding the next. This process takes 20–25 minutes, so settle in and embrace your inner risotto artist.
- Cook the Squash:
- Toss the butternut squash into the pan about halfway through the broth-adding process. Stir it gently as it cooks—by the end, it should be tender and slightly mashed, blending into the creamy rice.
- Finish with Flair:
- When the rice is al dente and the texture is creamy, stir in the Parmesan cheese, thyme, and heavy cream (if using). Season with salt and pepper to taste.
- Serve in Style:
- Spoon the risotto into bowls, garnish with parsley or chives, and sprinkle extra Parmesan on top. Add pine nuts or crispy sage leaves if you’re feeling fancy. Serve immediately and savor every bite.
Do’s and Don’ts
DO:
- Use Arborio rice—it’s the risotto hero we need.
- Keep the broth warm. Cold broth will sabotage your creamy risotto dreams.
- Stir gently but often—it’s the love that makes risotto special.
DON’T:
- Rush the process. Risotto is a labor of love, not a microwave meal.
- Overcook the rice into mush. Aim for creamy with a little bite.
- Skimp on the Parmesan—it’s the heart of the dish.
Optional Add-Ins and Variations:
- Protein Boost: Add cooked shrimp, chicken, or pancetta for a hearty twist.
- Herb Upgrade: Swap thyme for sage or rosemary for a different flavor profile.
- Vegan Version: Use olive oil, vegetable broth, and nutritional yeast instead of butter and cheese.
Butternut Squash Risotto is creamy, comforting, and perfect for cozy January evenings. Pair it with a glass of wine, a good book, or your favorite Netflix binge for ultimate winter vibes. 🧀🍷🍂✨
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