Ingredients
Equipment
Method
- Place about half of the diced butternut squash in a small saucepan with 1 cup of the warmed broth. Simmer until tender, about 10 to 15 minutes. Drain the squash, reserving the cooking liquid with the broth. Puree the cooked squash until smooth using an immersion blender or food processor.
- In the large saucepan, heat the olive oil over medium heat. Add the remaining diced squash and cook until slightly softened, about 5 minutes. Add the chopped onion and cook until translucent, about 5 minutes more. Add the minced garlic and cook for 1 minute until fragrant.
- Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains look translucent.
- Pour in the white wine. Stir until the wine is completely absorbed by the rice.
- Add one ladleful (about 1 cup) of the warm broth mixture to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 20 to 25 minutes.
- When the rice is creamy and cooked al dente (tender but with a slight bite in the center), stir in the pureed butternut squash mixture.
- Remove the pan from the heat. Stir in the butter, grated Parmesan cheese, salt, and pepper. Mix well until the risotto is creamy. Serve immediately.
Nutrition
Notes
If you prefer a chunkier texture, reserve some of the cooked squash pieces instead of pureeing all of it. You can substitute vegetable broth for chicken broth if you want a vegetarian dish.