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Butternut Squash Risotto | The Kitchen Gent

Butternut Squash Risotto

This risotto is the perfect thing to warm you on a cool autumn evening. As a bonus, it gives your plate some much-needed color in a time when we can all use it!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 butternut squash (cut into 1/2" cubes)
  • 1 Tbsp maple syrup
  • 1 Tbsp olive oil
  • 1 tsp cinnamon
  • 3 tsp dried thyme
  • salt and pepper (to taste)
  • 4 Tbsp butter (divided)
  • 1 red onion
  • 1 1/2 cups arborio rice
  • 4 1/2 cups vegetable stock
  • 1 Tbsp balsamic vinegar

Instructions
 

  • Preheat your oven to 450°F. Toss the squash cubes in the syrup, oil, and seasonings. Spread in a single layer on a baking sheet and roast 20-25 minutes, stirring occasionally to prevent sticking. Set aside.
  • In a dutch oven over medium heat, melt 2 Tbsp of the butter. Sauté the onion until soft, about 5 minutes. Add the rice and stir to coat with the butter. Allow it to toast without burning, about 2 minutes.
  • Slowly add the stock a bit at a time, stirring continuously and adding stock when the last bit is absorbed by the rice. This should take about 20-30 minutes, but pay more attention to texture than the clock. Your risotto is done when it is done absorbing stock and the grains are tender with just a hint of bite.
  • Remove it from the heat and stir in the balsamic vinegar and remaining 2 Tbsp of butter, then gently fold in as much of the squash as you want. Serve immediately while still warm. If there are any leftovers, warm them up the next day in a saucepan on the stove with a bit of stock. Enjoy!
Keyword autumn, butternut squash, fall, risotto