Go Back

Creamy Parmesan and Garlic Butternut Squash Risotto

A comforting and creamy risotto made with butternut squash, Parmesan cheese, and garlic, perfect for cozy dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth Use warm broth throughout cooking.
  • 1 medium butternut squash, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese Substitute with Pecorino Romano for a different flavor.
  • 2 tablespoons olive oil Can be substituted with butter.
  • to taste Salt and pepper Taste and adjust as necessary.
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. In a pot, heat the vegetable broth over medium-low heat. Keep it warm throughout the cooking process.
  2. In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.
  3. Add the diced butternut squash to the pan. Stir and sauté for about 5 minutes until the squash starts to soften.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice grains are well-coated in oil.
Cooking
  1. Gradually add the warm vegetable broth to the pan, one ladle at a time, stirring frequently. Wait until almost fully absorbed before adding the next ladle.
  2. After about 20 minutes, once the rice is creamy and al dente, stir in the grated Parmesan cheese and season with salt and pepper.
  3. Serve the risotto warm in bowls, garnished with fresh parsley if desired.

Notes

Creamy Parmesan and Garlic Butternut Squash Risotto can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat with a splash of broth or water to restore consistency.