This Butternut Squash Risotto is so velvety, creamy, and delicious!
Trust me, it’ll be your new favorite meal!
Fall is in full swing, so I decided to put a new spin on traditional Risotto and add Butternut Squash to it!
Risotto on it’s own is delicious enough, but add in Butternut Squash and it takes the creamy texture to a whole new level.
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Butternut Squash Risotto
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2
- Category: Vegetarian
- Cuisine: Italian
- 1 1/2 cups cubed Butternut Squash
- 1 small Onion chopped
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Italian Seasoning
- 3 Bay Leaves
- Nonstick cooking spray
- 2 Tbs EVOO
- 1/4 cup finely chopped Onion
- 1 cup Arborio or Carnaroli Rice
- 2 tsp Salt
- 1/4 cup Dry White Cooking Wine
- 2 cups hot Vegetable Stock
- 2 Tbs Butter
- 1/2 cup grated Pecorino Romano D.O.P. Cheese
- Preheat oven to 400 degrees
- Add cubed Butternut Squash, and 1 small Onion chopped to a baking sheet sprayed with non-stick cooking spray
- Sprinkle 1 tsp Salt, 1/2 tsp Pepper, 1 tsp Italian Seasoning over Butternut Squash and toss to coat evenly
- Place Bay Leaves on top of Butternut Squash
- Bake 20 minutes and remove approximately 1 cup of the Butternut Squash and set aside
- Place pan back in the oven and cook remaining Squash for 10 more minutes
- Once cooked, discard Bay Leaves
- Add remaining 1/2 cup of Butternut Squash to food processor and pulse until smooth
- Start the Risotto process
- Preheat EVOO in a medium saucepan over medium heat
- When oil gets hot, add Onion and saute until golden color (approximately 3-4 minutes)
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Add in cubed and pureed Butternut Squash
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- Taste and add more Salt/Pepper if needed
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Pecorino Romano D.O.P. Cheese
- Turn off heat and stir quickly until creamy in texture
- Serve immediately
- Set Pecorino Cheese Waffles as a decoration (see notes on how to make) or sprinkle a bit the cheese on top
Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
To make Pecorino Cheese Waffles – Add 2 Tbs of Pecorino Cheese to a hot skillet (med/high heat), cook 1-2 minutes on each side. Let cool and use for garnish on top of Risotto.