Creamy Butternut Squash Risotto is a luscious dish that has become a staple in my kitchen, especially during the fall months. This creamy risotto is rich, velvety, and bursting with comforting flavors, thanks to the roasted butternut squash that adds a natural sweetness and color. The addition of crispy pancetta brings a savory depth that perfectly complements the creamy texture of the risotto. It’s not just a meal; it’s an experience that warms the soul. Let’s dive into how to make this delectable dish!
Why You’ll Love This Creamy Butternut Squash Risotto
This creamy butternut squash risotto recipe stands out for several reasons: it’s easy to prepare, making it perfect for weeknight dinners or special occasions. The combination of flavors is simply divine, and it’s vegetarian-friendly, catering to a variety of dietary preferences. Plus, it’s a healthy butternut squash risotto dish loaded with nutrients. The creamy texture comes from the Arborio rice, which absorbs broth beautifully, allowing you to create a gourmet meal without any complicated steps. All in all, this dish is not only delicious but also nutritious and satisfying.
Ingredients for Creamy Butternut Squash Risotto
Gather these items:
- 1 small butternut squash (about 2 lbs), peeled and diced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- Black pepper, to taste
- 4 oz pancetta, diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (or broth + lemon)
- 5 to 6 cups warm chicken stock
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh sage
- Salt and black pepper, to taste
How to Make Creamy Butternut Squash Risotto Step-by-Step
- Step 1: Preheat oven to 425°F. Toss diced squash with oil, salt, and pepper. Roast 25–30 minutes, flipping halfway, until tender and golden.
- Step 2: Cook pancetta in a Dutch oven until crispy (6–8 minutes). Remove and reserve.
- Step 3: Add onion and cook until translucent. Add garlic and cook for 1 minute.
- Step 4: Stir in Arborio rice and toast for 1–2 minutes.
- Step 5: Add wine (or broth + lemon) and cook until absorbed.
- Step 6: Ladle warm stock into the rice, stirring and letting each addition absorb before adding more. Continue for 20–25 minutes.
- Step 7: Stir in roasted squash, pancetta, butter, Parmesan, and sage. Season to taste and serve warm.
Pro Tips for the Perfect Creamy Butternut Squash Risotto
Keep these in mind:
- Use high-quality Arborio rice for the best texture.
- Always add warm stock to maintain the cooking temperature.
- For an authentic Italian experience, finish the risotto with a generous amount of Parmesan.
- Feel free to experiment with creamy risotto variations with squash by adding different herbs or spices.
Best Ways to Serve Creamy Butternut Squash Risotto
Consider these serving ideas:
- Top with additional Parmesan cheese and fresh sage for extra flavor.
- Pair with a light salad or roasted vegetables for a complete meal.
How to Store and Reheat Creamy Butternut Squash Risotto
To store, let the risotto cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of broth or water to restore creaminess and gently warm it on the stovetop.
Frequently Asked Questions About Creamy Butternut Squash Risotto
What is butternut squash risotto?
Butternut squash risotto is a creamy Italian rice dish made with Arborio rice and roasted butternut squash, resulting in a delightful combination of flavors and textures.
Can I make creamy butternut squash risotto ahead of time?
Yes, you can prepare the risotto ahead, but it’s best to serve it fresh for the creamy texture. If making ahead, reheat gently, adding a little stock.
Why is risotto creamy?
Risotto is creamy due to the starch released from Arborio rice during the slow cooking process, allowing it to absorb liquids and create a luscious texture without added cream.
Variations of Creamy Butternut Squash Risotto You Can Try
Explore these delicious variations:
- For a vegan creamy butternut squash risotto, omit the cheese and use vegetable broth.
- Try mixing in nuts like hazelnuts or walnuts for a crunchy texture.
- Incorporate spinach or kale for added nutrition and color.
For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad.
For more information on the health benefits of butternut squash, visit Healthline.
PrintCreamy Butternut Squash Risotto: 5 Steps to Perfection
Creamy Butternut Squash Risotto with Pancetta is rich, velvety, and full of comforting fall flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 small butternut squash (about 2 lbs), peeled and diced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- Black pepper, to taste
- 4 oz pancetta, diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (or broth + lemon)
- 5 to 6 cups warm chicken stock
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh sage
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Toss diced squash with oil, salt, and pepper. Roast 25–30 minutes, flipping halfway, until tender and golden.
- Cook pancetta in a Dutch oven until crispy (6–8 minutes). Remove and reserve.
- Add onion and cook until translucent. Add garlic and cook 1 minute.
- Stir in Arborio rice and toast 1–2 minutes.
- Add wine (or broth + lemon) and cook until absorbed.
- Ladle warm stock into the rice, stirring and letting each addition absorb before adding more. Continue 20–25 minutes.
- Stir in roasted squash, pancetta, butter, Parmesan, and sage. Season to taste and serve warm.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Leave a Reply