Butternut Squash Risotto
Rich, velvety risotto with butternut squash, Parmesan, and white wine, an easy and elegant dish for weeknights or holidays.
Ingredients
- 3 tablespoons unsalted butter
- 2 cups butternut squash, peeled and cut into ¼-inch cubes
- ½ small yellow onion
- 1 teaspoon garlic, minced
- 1½ cups Arborio rice
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 4 cups hot chicken broth
- ¼ cup heavy cream
- 1 cup Parmesan cheese, finely grated , plus more for serving
- Fresh thyme leaves, for garnish
Instructions
- In a medium skillet or saucepan over medium heat, melt the butter.
- Add the cubed butternut squash and diced onion. Cook, stirring occasionally, until the squash is fork-tender and the onion is soft and translucent, about 6 to 8 minutes.
- Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Add the Arborio rice and kosher salt. Stir to coat the rice with the butter and vegetables. Toast the rice for about 1 minute, until the edges of the grains look translucent and the center remains opaque.
- Pour in the dry white wine. Reduce heat to medium-low and cook, stirring occasionally, until the wine has mostly evaporated, about 2 to 3 minutes.
- Begin adding the hot chicken broth, about ½ cup at a time, stirring gently and continuously. Wait until the liquid is mostly absorbed before adding the next ½ cup of broth. Continue this process, adjusting the heat as needed to keep a gentle simmer, until all of the broth is incorporated and the risotto is creamy and tender with a slight bite in the center, about 30 to 35 minutes.
- Add the heavy cream and finely grated Parmesan cheese. Stir until the cheese is fully melted and the mixture is smooth and creamy.
- Remove from hea and garnish with fresh thyme and extra Parmesan cheese before serving.
- Serve immediately for best texture, as risotto thickens as it sits.