Creamy, flavorful and super easy this Butternut Squash Risotto is a perfect fall side or main dish that you will not be able to get enough of. A perfect family hearty meal everyone will love.
For garnish optional: Parsley pumpkin seedsroasted butternut squash, bacon, pine nuts for garnish, Pumpkin seed oil, parmesan
Instructions
In a wide pot or skillet, melt butter and saute onion, garlic until onion becomes translucent and garlic fragrant.
Add in the rice and stir constantly for a few minutes.
Pour in the wine and take it to almost a boil.
Stir in the diced butternut squash, and follow with ½ chicken broth. You can also use priorly roasted butternut squash, but make sure to roast it until almost soft. See notes below.
Stir constantly and add the broth slowly in the pot little by little. It should take about 25-30 minutes for all the rice to absorb all the liquid.
Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, pepper. Serve right away.
Notes
Do not rush this dish! You want to keep adding the broth in increments.
Play around with flavors, see my tips above.
You can use roasted butternut squash, I have directions on how to make that above.
Our favorite types of risotto rice are Arborio or Carnaroli.
This can easily be double to serve more people is you'd like.