Creamy Butternut Squash Risotto

good life eats

"This recipe for Butternut Squash Risotto is a delicious dish to enjoy during the fall and winter months. This creamy risotto with squash features leeks, butternut squash, and mascarpone cheese with a touch of fresh thyme and parmesan cheese!"

~ GOOD LIFE EATS

Risotto

KEY INGREDIENT

– Butternut Squash – chopped Leeks – fresh minced Garlic – Extra Virgin Olive Oil – Unsalted Butter – Arborio Rice – Dry White Wine – simmering Chicken Stock or Vegetable Broth – Kosher Salt – Black Pepper – Dash Nutmeg – Mascarpone Cheese – freshly grated Parmesan Cheese, plus extra for serving – fresh thyme leaves, plus extra for garnish

INGREDIENTS:

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COOK TIME

TOTAL TIME

Yield

8 SIDE SERVINGS

30 MINUTES

35 MINUTES

PREP TIME

BUTTERNUT SQUASH RISOTTO RECIPE

5 MINUTES

Preparing the Risotto Ingredients

1. Add the broth or stock to a saucepan over medium heat and warm until simmering. Reduce heat to low to keep warm.

Preparing the Risotto Ingredients

2.  Peel the butternut squash, scoop out the seeds in the center, and cut the squash into uniformly sized 1/2 inch cubes. Discard the peel, stem, and seeds.

Preparing the Risotto Ingredients

3. Cut and wash the leeks. Set aside. Mince the garlic and set aside.

Cooking the Butternut Squash Risotto

1. Heat the olive oil and butter in a medium saucepan over medium heat.

Cooking the Butternut Squash Risotto

2. Add the leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and rice and stir for a minute to coat with the oil and butter.

Cooking the Butternut Squash Risotto

3. 1dd the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

Cooking the Butternut Squash Risotto

4. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

Cooking the Butternut Squash Risotto

5. After 10 minutes, add the cubed butternut squash and stir to distribute throughout the other ingredients.

Cooking the Butternut Squash Risotto

6. Continue cooking and adding the hot chicken broth. (This entire process should take 25 to 35 minutes. Keep the heat on low during the cooking process.)

Cooking the Butternut Squash Risotto

7. 1After the risotto has been cooking for 20 minutes, add the salt, pepper, and nutmeg.

Cooking the Butternut Squash Risotto

8. Continue cooking over low heat and adding stock, stirring almost constantly, until the rice is tender but still firm.

Cooking the Butternut Squash Risotto

9. When the risotto is al dente, add the mascarpone, Parmesan cheese, and fresh thyme.

Cooking the Butternut Squash Risotto

10. Stir until the cheeses have melted and are evenly distributed. Set aside, off the heat, for a few minutes and serve hot.

Cooking the Butternut Squash Risotto

11. Garnish with extra Parmesan cheese and fresh thyme sprigs.

Visit Good Life Eats for more Notes and Tips on making the BEST BUTTERNUT SQUASH RISOTTO!

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Enjoy!

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