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An ultra-creamy, creamy risotto with the flavors of Italy. This comforting winter classic puts butternut in the spotlight. Roasted in the oven withgarlic and thyme, it's blended into risotto with saffron and Parmesan cheese: addiction in sight! What's more, it's super easy to prepare.
Table des matières
💙 Why you'll love it
- It's absolutely delicious, and easy to make with all my advice.
- It's perfectly in season and very comforting, to counter the winter cold.
- It will take you all the way to Italy.
- It is gluten-free and easily veganized.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Butternut: you can replace it with another type of squash (pumpkin, pumpkin, etc.).
- Thyme: to delicately flavour the risotto.
- Garlic and onion
- Vegetable stock: you can make your own vegetable stock cubes with this delicious delicious recipe. It's much healthier and really tastes better too!
- Risotto rice: I recommend Carnaroli or Arborio rice, as you can't make risotto with basic rice. Round rice is essential, but you can use any risotto rice that you find.
- Saffron: you can find it in most large supermarkets, and it's a real plus in this risotto!
- Butter: very cold.
- Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute. It's so much better than bagged Parmesan!
- White wine (optional): if you don't drink alcohol, you can replace it with lemon juice and a little broth.
✅ Vegan and gluten-free version
- To make this recipe vegan, simply replace the butter with vegetable margarine and the Parmesan cheese with the grated vegan cheese of your choice.
- Check the label to make sure your white wine is gluten-free. Normally they don't contain any, but it can happen.
🥰 Chef's tips
- It's crucial to leave the butter in the fridge until the last moment, to use it cold. The incorporation of the latter into the risotto is called "mantecare": it's what makes the risotto really creamy and melt-in-the-mouth.
- For a successful risotto, add the stock a little at a time, never all at once. The idea is to add broth, let it evaporate, then add more... and so on until the rice is cooked.
💡 Frequently Asked Questions
Carnaroli or Arborio rice, you can't make risotto with basic rice. You need round rice. Try to choose fair-trade rice.
A dry white wine (Sauvignon, Chardonnay, Chablis, etc.). This is the first liquid to come into contact with the rice, giving it a fragrant taste. In very rare risotto recipes, the wine may be red.
You can choose poultry or vegetable, whichever you prefer. Or you can make your own vegetable bouillon cubes!
You can store this risotto in an airtight container in the fridge for 2 to 3 days.
It may dry out slightly in the fridge, so when reheating, feel free to add a dash of vegetable stock or at least water. Mix well, reheat and enjoy piping hot!
🇮🇹 Other Italian gems
- Creamy pasta with shrimp
- Roman semolina gnocchi
- Panzerotti (fried pizza dough turnovers) with tomato, Parma and mozza sauce
If you make this butternut squash risotto, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Roasted butternut squash risotto
- 2 ⅓ cups butternut squash
- 4 sprigs thyme
- 1 large garlic clove
- 3 ⅜ cups vegetable broth
- 1 onion
- 6 oz Arborio rice or any risotto rice
- 1 tablespoon white wine optional
- 1 tablespoon ground saffron
- 2 tablespoons cold butter
- 1 oz Parmesan cheese freshly grated
- Salt to taste
- Black pepper to taste
- Cut your butternut in half (no need to peel it) and square it with a knife. Add a drizzle of olive oil, thyme and a clove of garlic, then bake at 445°F/230°C for 40 minutes.
- Using a fork, scrape the butternut halves and place the flesh and garlic clove in the blender. Blend with ½ cup vegetable stock, reserving the rest of the stock for later.
- Finely chop the onion and sauté in a pan with a knob of butter, until melting and translucent. Meanwhile, grate the Parmesan cheese and set aside.
- Add the risotto rice and cook for a minute, stirring constantly.
- Deglaze with white wine (optional) and once evaporated, add a little stock.
- Stir and, from time to time, add a little stock and stir again.
- After 10 minutes of cooking, add the butternut purée and continue to moisten the risotto with the stock, until the end of the cooking time (around 18 minutes, check the instructions on your rice packaging).
- Once the risotto is cooked, add the chilled butter just out of the fridge, the saffron and the freshly grated Parmesan. Season with salt and pepper, and enjoy piping hot!