Creamy Squash Herb Risotto (Printable version)

Creamy risotto with tender squash, fresh herbs, and Parmesan cheese for a comforting Italian-style main dish.

# Ingredient List:

→ Vegetables

01 - 1 small butternut squash (approximately 1.3 lbs), peeled, seeded, and cut into 0.4-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1 ½ cups Arborio rice

→ Liquids

05 - 4 ¼ cups vegetable broth, kept warm
06 - ½ cup dry white wine (optional; can substitute with additional broth)

→ Dairy

07 - 2 tablespoons unsalted butter (divided: 2 tablespoons for cooking, 1 ⅓ tablespoons for finishing)
08 - ⅔ cup freshly grated Parmesan cheese (plus extra for serving)

→ Herbs & Seasoning

09 - 2 tablespoons olive oil
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil and 2 tablespoons butter in a large saucepan over medium heat.
02 - Add finely chopped onion and cook for 2 to 3 minutes until softened without browning.
03 - Stir in minced garlic and cook for an additional 30 seconds to release aroma.
04 - Incorporate cubed butternut squash and thyme leaves; sauté for 5 to 6 minutes until squash begins to soften.
05 - Add Arborio rice, stirring to coat grains with fat, and toast lightly for 1 to 2 minutes.
06 - Pour in dry white wine and simmer, stirring until liquid is mostly absorbed.
07 - Add warm vegetable broth one ladle at a time, stirring gently and allowing liquid to absorb before adding more; continue for 20 to 25 minutes until rice is creamy and al dente, and squash is tender.
08 - Remove from heat, then stir in remaining butter and grated Parmesan; season with salt and black pepper to taste.
09 - Plate immediately, garnished with extra Parmesan and a sprinkle of fresh thyme if desired.

# Expert Suggestions:

01 -
  • The squash melts into the rice, turning the whole dish golden and naturally sweet without needing cream or tricks.
  • It's one of those meals that tastes fancy enough to cook for guests but feels cozy enough to make on a random Thursday for yourself.
  • Once you get the rhythm of the stirring, it becomes almost meditative, and your kitchen smells incredible.
02 -
  • The stirring isn't optional—it releases the starch from the rice that makes risotto creamy, so don't wander off or check your phone too much.
  • If your risotto looks too thick at the end, stir in a splash more hot broth to loosen it; it should flow slightly on the plate, not sit there like porridge.
  • Cold broth or wine will set the rice and stop the cooking process cold, so keeping your broth warm is one of the few non-negotiable rules.
03 -
  • The secret to silky risotto is the final vigorous stirring with butter and cheese—don't skip this step or rush it.
  • If the squash pieces are too large, they won't soften evenly, so take time to cut them uniformly into 1 cm cubes.
  • Tasting the rice as you go is more important than timing; every stove is different, so trust your senses over the clock.

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