Creamy Butternut Squash Risotto with Rosemary
Silky risotto combining tender butternut squash, toasted carnaroli rice, and fresh rosemary. Butternut squash simmers with vegetable stock before joining the rice for a luxurious, naturally sweet dish finished with parmesan. Medium heat and gradual stock addition create the signature creamy texture.
Ingredients
- 1 tablespoon olive oil
- 2 ¾ tbsp unsalted butter
- 1 medium onion, finely diced
- 2 clove garlic
- 1 tablespoon fresh rosemary, finely chopped
- 35 tbsp butternut squash, cut into 1-inch pieces
- 0.1 oz vegetable stock
- 2 cups carnaroli ricearborio rice1:1rice
shorter grain, creamier result
- 5 tbsp dry white wine
- 1 ¾ oz parmesan, grated
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Heat olive oil in a large pan and melt butter into it
- 2
Add onion and saute over medium heat until soft and slightly translucent
- 3
Stir in garlic and fresh rosemary, cook until fragrant
- 4
Add butternut squash pieces with two ladles of stock and simmer until tender
- 5
In a separate pan, toast rice over medium heat
- 6
Add white wine to the rice and cook until alcohol evaporates
- 7
Transfer toasted rice to the pan with squash and stir to combine
- 8
Add stock one ladle at a time, stirring occasionally, until rice reaches al dente and risotto has creamy consistency
- 9
Stir in grated parmesan, season to taste, and serve immediately with extra parmesan
Tips
Toast the rice dry before adding liquid to develop nutty flavor and ensure distinct grains
Keep stock warm for gradual absorption and even cooking
Stir occasionally rather than constantly for creamier texture
Rice should reach al dente with some liquid remaining; add more stock if too dry
Good to Know
Refrigerate leftovers in an airtight container up to three days. Risotto is best served fresh but can be gently reheated with additional stock to restore creaminess.
Prepare vegetables and toast rice up to two hours ahead. Do not combine components until cooking.
Spoon onto warm plates and top with extra grated parmesan. Serve immediately to enjoy peak creaminess.
Common Mistakes
Do not rush stock addition; add gradually to prevent gluey texture and ensure al dente rice
Do not skip the separate rice toasting step to avoid mushy, stodgy risotto
Do not let risotto sit; serve immediately or texture becomes stiff and unappetizing
Substitutions
Dairy-Free Swaps
General Alternatives
firmer bite, less creamy