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Creamy butternut squash risotto served
Creamy risotto with squash and fresh thyme

Creamy Butternut Squash Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Risotto isn't just rice dish, it's a technique. The secret lies in gently releasing the rice's starch, making the dish creamy without heavy cream. The pumpkin puree blends into this starchy cream, adding golden color and sweetness. Finally, butter and cheese ('mantecatura') crown the dish.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Two pots (one for risotto, one for broth)
  • Wooden spoon
  • Ladle
  • Immersion blender

Allergen Information

⚠️ Milk (butter, cheese)
⚠️ Sulfites (wine)

Instructions

1 ✓

Cube the squash. Set half aside (to roast later), boil the other half in a little broth until soft, then puree with an immersion blender. Finely dice the onion.

Tip: The puree gives color and flavor; the chunks give texture.
2 ✓

Pan-fry the reserved squash cubes in a little oil until browned; set aside for serving.

3 ✓

For the risotto, heat olive oil in a pot and sauté onion until soft (do not brown!). Add rice and toast for 1-2 minutes until edges are translucent.

Tip: Toasting (tostatura) seals the grains so they don't turn to mush immediately and adds nutty flavor.
4 ✓

Pour in wine and stir until alcohol smell evaporates.

Tip: Wine acidity balances the creaminess.
5 ✓

Begin ladling in hot broth. Only add enough to cover rice, stirring constantly. Wait until absorbed before adding more.

Tip: Stirring rubs starch off grains, creating creaminess.
6 ✓

Halfway through (approx 10 mins), stir in the squash puree. Continue cooking and adding broth until rice is 'al dente' (firm to bite) (approx 18-20 mins total).

7 ✓

Remove from heat. Stir in cold butter and grated cheese. Cover and let sit for 2 minutes.

Tip: This is 'mantecatura'. Resting lets starch and fats finalize the creamy texture.
8 ✓

Serve topped with fried squash cubes and fresh thyme.

Tip: Serve immediately, risotto waits for no one!

Recipe FAQ

Why is the rice center hard?
You cooked it too fast or didn't add enough liquid. Risotto must be ladled slowly and patiently. If you run out of broth, use hot water.
Can I use regular rice?
Unfortunately no. Risotto requires high-starch, short-grain rice (Arborio or Carnaroli) that creams up without disintegrating.

Ingredients

  • 1.5 cups Arborio Rice
  • 14 oz Butternut Squash, peeled
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 3 tbsp Olive Oil
  • 5 cups Vegetable Broth (hot)
  • 0.5 cup Grated Parmesan
  • 2 tbsp Cold Butter
  • 0.5 cup Dry White Wine
  • 2 sprigs Fresh Thyme
  • 1 tsp Salt
  • 0.5 tsp Black Pepper