Winter Squash Risotto Parmesan (Printable version)
Creamy risotto featuring sweet winter squash and savory Parmesan for a comforting dish.
# Ingredient List:
→ Vegetables
01 - 2 cups diced peeled winter squash (butternut or acorn)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 5 cups warm vegetable broth
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
→ Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - Fresh thyme leaves (optional)
# How to Make It:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add onion and cook 3 to 4 minutes until translucent. Stir in garlic and cook 30 seconds.
02 - Add diced winter squash and cook, stirring occasionally, for 5 to 6 minutes until slightly softened.
03 - Stir in Arborio rice and cook 1 to 2 minutes until grains are lightly toasted and opaque.
04 - Pour in white wine and stir until mostly absorbed.
05 - Add one ladle of warm vegetable broth. Stir frequently and allow liquid to absorb before adding the next ladle. Repeat this process for 20 to 25 minutes until rice is creamy, al dente, and squash is tender.
06 - Remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan. Season with salt and pepper to taste.
07 - Serve immediately, garnished with fresh thyme leaves if desired.
# Expert Suggestions:
01 -
- The squash softens into the rice so completely it becomes part of the creaminess, not just chunks floating around.
- It tastes like you fussed over it for hours, but it's really just a gentle 35 minutes of stirring and paying attention.
- One pot, no cream needed, and somehow it feels fancy enough to serve guests without the stress.
02 -
- Keep your broth warm in a separate pot—this is not optional if you want creamy risotto instead of gluey risotto.
- Stir it enough to encourage the creaminess but not so constantly that you're exhausted before the dish is done.
- Tasting as you go is how you know when it's truly done; the rice should be soft with the tiniest hint of firmness in the center.
03 -
- Keep your broth simmering gently in another pot the whole time—cold broth will cool the risotto and break the creamy texture you're building.
- Don't wander away from the stove, but don't hover either; risotto rewards gentle, consistent attention, not fussing.