Butternut Squash Risotto (Vegetarian)

Butternut Squash Risotto – Craving something warm and hearty this fall? This risotto is the perfect answer. Creamy, cozy, and loaded with the comforting flavors of butternut squash, it’s an easy dish that feels gourmet without needing a long list of ingredients.

Whether you’re serving it for dinner or as a holiday side, this risotto is sure to impress!

Butternut Squash Risotto

This blog is all about creating healthier, delicious meals with fresh ingredients, and this risotto is no exception.

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Risotto is an amazing one-pot meal that is great all year round and will quickly become a family favorite.

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Ingredients

• Butternut Squash - you can also use roasted winter squash or regular pumpkin of choice. If you have leftover squash use it to make this vegan casserole, stew, gratin or this holiday side dish with cranberries.
• Risotto rice - is essential to use the right rice to have the best and most authentic result.
• Butter - gives that buttery, creamy flavor to the rice.
• Warm Chicken or vegetable stock - adds texture and rich flavor. You can use store-bought or make your own vegetable broth.
• Dry White Wine - adds a boost of acidity to the dish, but feel free to go for a non-alcoholic version and just stick to the lemon juice and add a bit of broth or hot water instead.
• Season simply - salt, pepper, and a little nutmeg or cinnamon it’s all you need.
• Parmesan - salty parmesan or similar other aged cheese will help to develop the flavor and complete the dish.

Tips

• Don’t try to rush the process by adding too much chicken/vegetable broth at once. Ideally, you want to add the stock just enough to cover the rice (and in our case squash). Wait until the liquid is vaporized and then add again and again. This process will allow the rice to cook evenly. So make sure to add stock little by little so that your rice will not end up mushy.
• You’ll know when the risotto is ready, it needs to have a bit of firmness in it and the texture should be creamy. If you can pull the spoon through the risotto and it slowly oozes back in place then congrats, your risotto is ready. 
• Add a bit of variety! There is plenty of customization that you can do. Simply experiment with different spices, and veggies but make sure to follow the basic rules of cooking risotto. 
• If you're looking for a heavier and creamier risotto, I'd recommend using heavy cream instead of ½ of the vegetable broth. Add the cream at the end.

Storing Instructions

• To Store. Risotto is best when fresh, but if you have leftovers, store it in an airtight container. It will be good for up to five days, but if you add any meat, it is safer to consume it within three days. The rice's starch will cause it to thicken, but there are ways to revive it, as discussed below.
• To Freeze. It's advisable to avoid freezing risotto because freezing can make the rice turn hard and the risotto's texture may become somewhat grainy. To prevent these undesirable changes, it's best to store leftover risotto in the refrigerator instead.
• To Reheat. To revive leftover risotto, heat ¼ cup of the original broth (or water) for every cup of risotto, then stir until warm. Add more broth if it's too thick.