Winter Squash Risotto
Description
This Winter Squash Risotto is the ultimate comfort food for chilly evenings. The natural sweetness of the squash balances the earthy, nutty flavor of Arborio rice, creating a dish that is both luxurious and hearty. Slow-cooked with aromatic onions, a splash of white wine, and rich chicken broth, the result is a velvety texture that coats every bite. It’s simple enough for a weeknight dinner yet elegant enough for holiday gatherings. Serve it as a main course with a simple green salad or as a sophisticated side dish. The key is patience; stirring releases the starches that give risotto its signature creaminess without needing heavy cream. It’s a warm, inviting bowl of goodness that brings the cozy essence of autumn to your table.Ingredients
Directions
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Heat olive oil in a large pan over low heat. Add the chopped onion and sauté for about 10 minutes until soft and translucent.
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Add the diced winter squash and half a cup of chicken broth. Cover the pan and cook until the squash is tender, approximately 10 minutes.
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Stir in the Arborio rice and white wine. Cook until the wine is fully absorbed by the rice.
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Gradually add the remaining 2.5 cups of chicken broth, stirring frequently. Simmer uncovered until the liquid is absorbed and the rice is tender and creamy, about 30 minutes.
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Stir in the grated Parmesan cheese. Serve immediately while hot.
Note
You can use vegetable broth for a vegetarian version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.
Any winter squash variety works well, including butternut, acorn, or delicata.
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