Winter Squash Risotto Parmesan (Printable)
Creamy risotto combining tender winter squash and savory Parmesan cheese in a comforting dish.
# What You'll Need:
→ Vegetables
01 - 2 cups peeled and diced winter squash (butternut or acorn variety)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1½ cups Arborio rice
→ Liquids
05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
→ Seasonings
09 - 2 tablespoons olive oil
10 - ½ teaspoon salt, plus additional to taste
11 - ¼ teaspoon black pepper
12 - Fresh thyme leaves, for garnish (optional)
# How-To Steps:
01 - Warm olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add finely chopped onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for an additional 30 seconds.
02 - Add the diced winter squash to the pan and cook, stirring occasionally, until it begins to soften, approximately 5 to 6 minutes.
03 - Incorporate Arborio rice into the pan, stirring to coat and cook until the grains turn opaque and slightly toasted, about 1 to 2 minutes.
04 - Pour in the dry white wine and stir until mostly absorbed by the rice.
05 - Add a ladle of warm vegetable broth to the rice mixture. Stir frequently, allowing the liquid to be fully absorbed before adding the next ladle. Continue this gradual addition and stirring process for 20 to 25 minutes until the rice reaches a creamy consistency and is al dente, and the squash is tender.
06 - Remove the pan from heat and stir in the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Plate immediately and garnish with fresh thyme leaves, if desired.
# Expert Advice:
01 -
- It's a complete meal in one pot, and the whole process takes less than an hour from start to finish.
- The sweetness of the squash plays against the savory Parmesan in a way that feels indulgent but still light enough for any night of the week.
- You actually get to slow down and stir—there's something meditative about the rhythm of adding broth and watching the rice transform.
02 -
- Keep your broth warm in a separate pot—this is non-negotiable and the reason your risotto will be silky instead of gluey.
- Don't walk away from the stove during the broth-adding stage; constant stirring prevents the bottom from sticking and helps develop that creamy texture.
- If you accidentally let the rice go too long without broth, it will stick to the bottom and burn slightly, creating a bitter taste that's impossible to fix.
03 -
- Grate your Parmesan fresh right before you need it; pre-grated cheese won't melt as smoothly and can make the risotto grainy instead of silky.
- If the risotto seems too thick at the end, don't panic—stir in a little more warm broth or a splash of cream rather than adding cold liquid, which will cool everything down.