Creamy Butternut Squash Risotto

Follow our step-by-step guide on how to make Creamy Butternut Squash Risotto.

1. Step 1

   Begin by placing cubed butternut squash in a steamer basket over a saucepan filled with water, ensuring the water doesn’t touch the squash.

2. Step 2

   Cover the pot and bring it to a boil, allowing the squash to steam until tender, which should take about 10 to 15 minutes.

3. Step 3

   Once done, drain the squash and mash it in a bowl with a fork until smooth.

4. Step 4

   In a separate saucepan, melt butter over medium-high heat.

5. Step 5

   Add minced onion and sauté for around 2 minutes until it softens.

6. Step 6

   Stir in Arborio rice, cooking and stirring frequently until the rice becomes glossy and the onion starts to brown, which should take about 5 minutes.

7. Step 7

   Pour in dry white wine, stirring constantly until it evaporates completely.

8. Step 8

   Next, mix in the mashed butternut squash and add one-third of the hot chicken stock, reducing the heat to medium.

9. Step 9

   Cook the mixture, stirring often, until the rice absorbs the stock, which will take about 5 to 7 minutes.

10. Step 10

    Add half of the remaining chicken stock and continue stirring until it is absorbed.

11. Step 11

    Finally, incorporate the last of the stock, stirring until the risotto achieves a creamy consistency.

12. Step 12

    Remove from heat and fold in grated Parmesan cheese, seasoning with salt and freshly ground black pepper to taste.

13. Step 13

    Enjoy this comforting dish that beautifully marries the sweetness of butternut squash with the richness of risotto, perfect for any occasion.