Butternut Squash Risotto

Indulge in the delightful harmony of creamy risotto infused with the rich, earthy flavors of butternut squash. This Butternut Squash Risotto recipe is a celebration of autumn’s bounty, combining tender cubes of sautéed squash with perfectly cooked Arborio rice, all enriched with the woodsy notes of sage and nutmeg. Aromatic onions and garlic, complemented by a splash of dry white wine, create a tantalizing base for this delectable dish. The squash is introduced in two stages, lending both flavor and texture to the risotto, while a blend of Parmesan cheese adds a luscious, velvety finish. With a hands-off method that ensures precise timing, the result is a creamy, orange-tinted rice that delivers the essence of butternut squash in every mouthful. Whether served as a main course or a comforting side dish, Butternut Squash Risotto is sure to captivate your senses and become a seasonal favorite.

SERVES 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1½ pounds butternut squash, peeled, seeded with fibers and seeds reserved, and cut into ½-inch cubes (4½ cups)
• Salt and pepper
• 4 cups vegetable broth
• 2 cups water
• 4 tablespoons unsalted butter
• 2 small onions, chopped fine
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1½ cups dry white wine
• 1½ ounces Parmesan cheese, grated (¾ cup)
• 2 tablespoons minced fresh sage
• ¼ teaspoon ground nutmeg

INSTRUCTIONS:

1. Sauté the Squash: In a 12-inch nonstick skillet over medium-high heat, heat the olive oil until shimmering. Add 3½ cups of cubed squash, spreading them in an even layer, and cook without stirring until golden brown, approximately 5 minutes. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper, and continue to cook, stirring occasionally, until the squash is tender and browned, around 5 minutes more. Transfer the sautéed squash to a bowl.
2. Infuse the Broth: Add the remaining cubed squash and the reserved squash fibers and seeds to the now-empty skillet. Cook over medium heat, stirring often, until lightly browned, approximately 4 minutes. Transfer the browned squash and fibers to a large saucepan, and add the vegetable broth and water. Cover the saucepan, bring the mixture to a boil over high heat, then reduce the heat to medium-low and gently simmer for 10 minutes. Strain the broth through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids and return the strained broth to the saucepan, covering it and keeping it warm over low heat.
3. Sauté the Onions and Rice: Melt 3 tablespoons of butter in the now-empty skillet over medium heat. Add the chopped onions, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook until the onions are softened, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, approximately 30 seconds. Stir in the Arborio rice and cook, stirring often, until the edges of the grains begin to turn translucent, around 3 minutes.
4. Deglaze with Wine: Stir in the dry white wine and cook, stirring constantly, until fully absorbed, which usually takes 2 to 3 minutes.
5. Cook the Risotto: Stir in 5 cups of the hot broth mixture and half of the browned squash cubes. Reduce the heat to medium-low, cover the skillet, and simmer until almost all the liquid has been absorbed, and the rice is just al dente, around 18 to 19 minutes, stirring twice during cooking.
6. Creamy Finish: Add ¾ cup of the hot broth mixture and stir gently and constantly until the risotto becomes creamy, approximately 3 minutes. Stir in the grated Parmesan cheese. Remove the skillet from the heat, cover it, and let the risotto sit for 5 minutes. Stir in the minced sage, ground nutmeg, and remaining 1 tablespoon of butter. Season with salt and pepper to taste, and gently fold in the remaining browned squash cubes.
7. Serving: Before serving, stir in additional broth mixture as needed to achieve your desired consistency for the risotto.

Enjoy the warmth and comforting flavors of Butternut Squash Risotto, a delectable dish that captures the essence of autumn in every bite.