Butternut Squash Risotto Recipe
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Recipe Intro From carneliancooks
This cozy butternut squash risotto brings together the comforting flavors of fall with the rich umami of Better Than Bouillon Roasted Garlic Base. Sweet roasted squash blends seamlessly with a creamy risotto for a dish that’s as satisfying as it is flavorful. Perfect for chilly nights, this warm, hearty bowl is sure to become a seasonal favorite.
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Recipe Card
Risotto:
ingredients
- 1 cup Arborio rice
- 1/2 cup white wine
- 1/2 white onion, diced
- 4 tablespoons unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
- Fried sage leaves, for garnish
- Freshly grated Parmigiano-Reggiano, for serving
Butternut Squash Purée:
ingredients
- 1 butternut squash, halved and seeded
- 1 head of garlic
- 2 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1/2 teaspoon cinnamon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
Make the Butternut Squash Purée
Method
Step 1
Preheat the oven to 400°F. Place squash halves on a lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Step 2
Place the squash cut-side down on the sheet. Cut the garlic head in half horizontally, drizzle with olive oil, season with salt and pepper, and wrap in foil. Place the garlic on the same baking sheet as the squash. Roast for 30-40 minutes, or until the squash is tender.
Step 3
Scoop the roasted squash into a food processor, squeezing the roasted garlic cloves in as well.
Step 4
Add maple syrup, heavy cream, cinnamon, salt, and pepper. Blend until smooth and creamy. Transfer the purée to a small pot and keep warm over low heat.
Make the Broth
Step 1
In a medium pot, combine the Better Than Bouillon Roasted Garlic Base with water over medium heat. Stir until fully dissolved. Keep warm on the stove.
Make the Risotto
Step 1
Heat a large pot over medium-high heat with a drizzle of olive oil.
Step 2
Add diced onions, season with salt and pepper, and sauté until translucent, about 3-4 minutes. Stir in Arborio rice and toast for 1-2 minutes. Add white wine and cook until mostly absorbed.
Step 3
Begin adding broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Step 4
Continue this process for about 20 minutes, or until the rice is al dente. Stir in butter during the process for a creamy texture.
Step 5
Once the risotto is cooked, gently fold in the butternut squash purée until fully incorporated.
Serve
Step 1
Transfer the risotto to serving bowls. Garnish with fried sage leaves and freshly grated Parmigiano-Reggiano. Serve immediately and enjoy!
Step 2
TIP: To make this risotto extra special, try pairing it with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.