Description

This creamy and comforting Butternut Squash Risotto combines the natural sweetness of roasted butternut squash with the rich texture of arborio rice cooked slowly in broth and finished with Parmesan cheese and fresh arugula. Perfect as a hearty vegetarian main or an elegant side dish, this risotto offers a beautiful balance of flavors and a luscious creamy consistency without heavy cream.

Ingredients

Scale

Broth and Puree

3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
1 cup butternut squash puree

Risotto Base

1 tsp butter or olive oil
3 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced

Finishing Touches

1/4 cup freshly grated Parmigiano-Reggiano
Salt and fresh cracked pepper, to taste
2 cups fresh baby arugula (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare broth with butternut squash puree: In a large saucepan, combine the chicken or vegetable broth with the butternut squash puree. Heat over medium-high heat until it comes to a boil, then reduce to a simmer and keep warm on low heat. Taste and adjust salt as needed.
Sauté aromatics and rice: In a separate large heavy saucepan over medium heat, melt the butter or warm the olive oil. Add the chopped shallots and garlic, then stir in the arborio rice until the grains are thoroughly coated with the fat, cooking for about 3 minutes without browning.
Add wine and sage: Pour in the dry white wine and add the minced sage. Stir continuously until the wine is mostly absorbed by the rice.
Cook the risotto by gradually adding broth: Add a ladleful of the warm broth mixture to the rice and stir gently but almost constantly. Wait until the liquid is nearly fully absorbed before adding the next ladle. This gradual absorption and frequent stirring releases starch from the rice, creating the creamy texture risotto is known for.
Continue cooking until rice is al dente and creamy: Keep adding broth ladle by ladle and stirring until the rice is tender to the bite but still has a slight firmness in the center, and all the broth is incorporated. This process should take about 25 to 30 minutes from the start of adding broth.
Finish with cheese and seasoning: Once the liquid is fully absorbed and the rice is creamy, stir in the freshly grated Parmigiano-Reggiano cheese. Adjust salt and freshly cracked pepper to taste, then remove the pan from heat.
Serve with baby arugula: Plate the risotto immediately and garnish generously with fresh baby arugula and optional extra grated cheese for added flavor and texture.

Notes

Use freshly grated Parmigiano-Reggiano or Pecorino Romano for an intense, authentic flavor unmatched by pre-grated supermarket Parmesan.
Do not rush the cooking process; let each ladle of liquid fully absorb before adding more to avoid overly watery risotto.
Frequent stirring is essential to release the starch and develop the creamy texture characteristic of a perfect risotto—you cannot step away during cooking.

Nutrition

Serving Size: 1 scant cup
Calories: 249 kcal
Sugar: 1 g
Sodium: 461 mg
Fat: 3 g
Saturated Fat: 1.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 7.5 g
Cholesterol: 5 mg