Butternut Squash Risotto Without Wine
Make creamy butternut squash risotto without wine. Learn how to add broth gradually, check rice doneness and finish with a smooth consistency.
Servings 4 servings
Calories 460kcal
Equipment
- Large heavy-bottomed pot or Dutch oven
- Medium saucepan
- Large baking sheet
Ingredients
Butternut squash
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes
Olive oil
- 2 tablespoons olive oil
Unsalted butter
- 1 tablespoon unsalted butter
Yellow onion
- 1 medium yellow onion, finely diced
Garlic
- 3 cloves garlic, minced
Arborio rice
- 1.5 cups Arborio rice
Vegetable broth
- 6 cups vegetable broth
Apple cider vinegar
- 1 tablespoon apple cider vinegar
Parmesan cheese
- 0.5 cup Parmesan cheese, grated
Fresh sage
- 2 tablespoons fresh sage, finely chopped
Kosher salt
- 0.5 teaspoon kosher salt
Ground black pepper
- 0.25 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt. Roast for 20 to 25 minutes until the squash is tender and the edges are lightly caramelized.
- While the squash is roasting, pour the vegetable broth into a medium saucepan and bring to a low simmer over medium-low heat. Keep the broth warm throughout the entire cooking process.
- In a large heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until the butter is melted and foamy.
- Add the diced onion to the pot and sauté for 5 to 6 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the Arborio rice to the pot. Stir constantly for 2 to 3 minutes to toast the grains. The rice is ready when the edges of the grains look translucent while the center remains opaque.
- Stir in the apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom. Continue stirring until the liquid has been fully absorbed by the rice.
- Add one ladleful (about 1/2 cup) of the warm vegetable broth to the rice. Stir frequently and gently. Wait until the broth is almost completely absorbed before adding the next ladleful.
- Continue adding broth one ladle at a time, stirring frequently. This process should take about 20 to 25 minutes. The risotto is finished when the rice is creamy and tender but still has a slight firm bite (al dente). You may not need all 6 cups of broth.
- Once the rice reaches the desired consistency, remove the pot from the heat. Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage.
- Season the risotto with salt and ground black pepper to taste. Serve immediately in warm bowls, garnished with extra Parmesan or sage if desired.
Notes
Nutritional information:
- Calories: 460
- Protein: 11g
- Carbohydrates: 74g
- Fat: 14g
- Saturated fat: 5g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 500mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 200 IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 2mg