Creamy Butternut Squash Risotto: A Winter Comfort Food Delight

Winter Recipe: Creamy Butternut Squash Risotto

Today, I’m excited to share a cozy and comforting dish that is perfect for the winter season. This creamy butternut squash risotto is a delightful combination of seasonal flavors that will warm you up from the inside out. Whether you’re looking for a hearty weeknight meal or a festive dish for a special occasion, this recipe is sure to impress.

Ingredients:

• butternut squash (diced) – 400g
• arborio rice – 300g
• onion (finely chopped) – 1 medium
• garlic (minced) – 3 cloves
• vegetable broth – 1 liter
• white wine – 1/2 cup
• parmesan cheese (grated) – 100g
• butter – 50g
• olive oil – 2 tbsp
• salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• ladle

To start, heat olive oil in a large skillet over medium heat. Add the diced butternut squash and cook until it starts to soften, about 5 minutes. Remove the squash from the skillet and set aside.

In the same skillet, add a bit more olive oil and sauté the chopped onion and minced garlic until they are translucent and fragrant. Add the arborio rice to the skillet and toast it for a couple of minutes until it becomes slightly translucent.

Next, pour in the white wine and allow it to simmer until it has been absorbed by the rice. Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente.

Once the rice is cooked, stir in the cooked butternut squash, butter, and grated parmesan cheese. Season with salt and pepper to taste, and let the risotto sit for a few minutes to allow the flavors to meld together.

Serve the creamy butternut squash risotto hot, garnished with extra parmesan cheese and a sprinkle of freshly ground black pepper. This dish pairs beautifully with a crisp green salad or a glass of white wine.

The approximate total weight of the cooked dish is 1200g, with 4 servings. Each serving weighs around 300g, and has an approximate calorie count of 400 calories.

Tip:

For an extra creamy texture, try stirring in a spoonful of mascarpone cheese just before serving. It adds a luxurious richness to the dish that will take it to the next level.

I hope you give this creamy butternut squash risotto a try and enjoy it as much as I do. Feel free to customize the recipe with your favorite seasonal ingredients and make it your own. Happy cooking!