Creamy Squash Risotto (Print Version)
A creamy risotto featuring tender squash, fresh herbs, and Parmesan for a flavorful Italian dish.
# What You'll Need:
→ Vegetables
01 - 1 small butternut squash, peeled, seeded, and cut into ½ inch cubes (approximately 1.3 lbs)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1 ½ cups Arborio rice
→ Liquids
05 - 4 ¼ cups vegetable broth, kept warm
06 - ½ cup dry white wine (optional, may substitute with additional broth)
→ Dairy
07 - 3 tablespoons unsalted butter, divided (2 tbsp for cooking, 1 tbsp for finishing)
08 - ¾ cup freshly grated Parmesan cheese, plus additional for serving
→ Herbs & Seasoning
09 - 2 tablespoons olive oil
10 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Warm olive oil and 2 tablespoons unsalted butter in a large saucepan over medium heat until melted and shimmering.
02 - Add finely chopped onion and sauté for 2 to 3 minutes until softened but not browned.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Incorporate cubed butternut squash and thyme leaves, cooking for 5 to 6 minutes until squash begins to soften.
05 - Add Arborio rice, stirring to coat with fat. Toast lightly for 1 to 2 minutes without browning.
06 - Pour in dry white wine and simmer while stirring until mostly absorbed.
07 - Add a ladle of warm vegetable broth and stir gently. When the liquid is nearly absorbed, add another ladle. Repeat, stirring frequently, for 20 to 25 minutes until rice is creamy, al dente, and squash tender.
08 - Remove from heat. Stir in remaining 1 tablespoon butter and grated Parmesan cheese. Adjust seasoning with salt and black pepper.
09 - Plate immediately, topping with extra Parmesan and fresh thyme if desired.
# Expert Tips:
01 -
- It tastes indulgent and restaurant-quality but comes together in under an hour with minimal fuss.
- The squash melts into the rice, creating natural sweetness that makes the dish feel special without any tricks.
- It's the kind of meal that warms you from the inside and somehow feels both simple and impressive.
02 -
- Do not walk away from the stove—risotto requires your attention, stirring frequently so the rice releases its starch evenly and the bottom doesn't stick or brown.
- The broth must stay warm in a separate pot; cold broth will shock the rice and interrupt the cooking process.
- Risotto should flow on the plate like a wave, not sit stiffly like a rice casserole; if it's too thick, you haven't added enough broth or you need to loosen it with a splash of warm water before serving.
03 -
- Use a heavy-bottomed saucepan or Dutch oven so heat distributes evenly and the rice won't stick or scorch on the bottom.
- Stir with a wooden spoon in a gentle, deliberate way—aggressive stirring breaks down the grains and creates a mushy risotto instead of a creamy one.