| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 7g | 2g | 52g |
| sugars | fibre | protein | salt |
| 5g | 8g | 7g | 0.75g |
I have always been a fan of marrying traditional Italian dishes with the rich, diverse flavours that grace the tables of homes across my native New York City. And the result of such a festive fusion is this delightful, hearty recipe: the Butternut Squash Risotto. This isn’t just an average risotto — it provides a remarkable amalgamation of earthy, sweet, and savoury elements, all while delivering nutritious benefits beneficial to our health.
Comfort in a Bowl
Few dishes offer the warmth and wholesome feeling that a well-made risotto does. The vibrant colours alone of this Butternut Squash Risotto are sure to put you in good spirits, and the rich, creamy texture can soothe even the most weary soul. You might even say that it’s like an edible hug, perfect for those chilly, late-autumn evenings. Plus, the optional addition of diced apples adds a lovely autumnal twist.
A Nutritional Powerhouse
This isn’t just about comfort food done right, but also about the powerhouse of nutrition that this recipe packs. The star ingredient, butternut squash, is a great source of fiber, potassium, and several other vitamins. Studies have shown that consuming these nutrients can lead to improved digestion, blood pressure regulation, and overall heart health. Now isn’t that a bonus — delicious dinner and health consciousness in one plate?
In addition, the light sautéing of the onions and garlic in olive oil not only enhances the flavours but also boosts the absorption of certain nutrients. This magical process is called ‘bioavailability’, and I have a thing for it. Food is not just about eating; it’s a science that I’ve learned to love.
Culinary Comparisons and Pairings
The creamy nature of this risotto is reminiscent of equally fantastic dishes like a pumpkin pasta or a well-rounded quinoa salad. And as for pairings? It goes excellent with a robust red wine, like a Cabernet Sauvignon, or a hearty protein like grilled chicken or steak. Wine Pairing Guide has some really good suggestions.
I hope you love this Butternut Squash Risotto as much as I do. It holds the flavourful DNA of the NYC food scene, and, pardon my bias, a touch of a native New Yorker’s love for good food. Enjoy!
What You’ll Need
- 1 large butternut squash
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 5-6 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- Salt and freshly ground pepper to taste
- Optional: 1 cup diced apples for garnish
Method
Step One
Begin by preheating your oven to 400 degrees F (200 degrees C). Cut the large butternut squash in half, remove the seeds, and brush each half with a tablespoon of the olive oil. Place the halves cut-side down on a baking sheet, and roast in the preheated oven for about 45 minutes until it’s soft.
Step Two
While the squash is roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the medium onion and minced garlic, and sauté until they are soft and translucent, roughly five minutes.
Step Three
Next, add the Arborio rice to the saucepan, stirring continuously for around two minutes until each grain of rice is well coated with oil. After that, pour the white wine into the saucepan, and cook, still stirring, until the liquid has almost completely evaporated.
Step Four
Gradually add 1 cup of warm vegetable broth to the rice while stirring continually. Continue adding the broth 1 cup at a time, only adding the next cup when the previous one has been fully absorbed by the rice. Do this until the rice is al dente, which should take about 20-25 minutes in total.
Step Five
By now, the butternut squash should be done roasting. Remove it from the oven, and when it cools down a bit, scoop out the flesh and mash it with a fork. Then, add the mashed squash to the risotto, mixing until it is thoroughly combined.
Step Six
Finally, stir in the grated Parmesan cheese and chopped fresh sage. Season the risotto to taste with salt and freshly ground pepper, and serve hot. If you desire, garnish each serving with a few diced apples for a touch of freshness and crunch.
