Warm, Rustic Winter Squash Risotto: A Creamy, Comforting Delight for Chilly Evenings

Warm, Rustic Winter Squash Risotto: A Creamy, Comforting Delight for Chilly Evenings

This Warm, Rustic Winter Squash Risotto combines the creamy richness of traditional Italian risotto with the hearty, sweet flavors of winter squash. Perfect for chilly evenings, this comforting dish is sure to become a favorite in your household. The earthy undertones of the squash meld beautifully with the arborio rice, resulting in a velvety, satisfying meal that’s both sophisticated and soul-soothing.

Ingredients:
– 1 1/2 cups arborio rice
– 4 cups vegetable or chicken broth
– 1 1/2 cups diced winter squash (such as butternut, acorn, or kabocha)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional for garnish)

Instructions:

1. Prep the Squash:
– Peel and dice the winter squash into small, even pieces.
– In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced squash and cook until tender and lightly browned, about 7-10 minutes. Remove from heat and set aside.

2. Start the Risotto:
– In a separate large saucepan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. Add the Rice:
– Add the arborio rice to the pan, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes until the edges become translucent.

4. Deglaze with Wine:
– Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.

5. Cook the Risotto:
– Begin adding the broth one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Repeat this process until the rice is creamy and cooked through, about 18-20 minutes.

6. Incorporate the Squash:
– Once the risotto is nearly done, gently fold in the cooked winter squash. Continue cooking and stirring until the squash is fully incorporated and heated through.

7. Finish with Cheese and Butter:
– Stir in the grated Parmesan cheese and remaining tablespoon of butter until melted and thoroughly combined. Season with salt and pepper to taste.

8. Serve:
– Spoon the risotto into bowls and, if desired, garnish with freshly chopped parsley. Serve immediately while warm.

Enjoy your Warm, Rustic Winter Squash Risotto as a comforting main dish or alongside a fresh salad or crusty bread for a complete meal.