Winter Squash Risotto Parmesan (Printable)

Creamy risotto featuring tender winter squash and savory Parmesan in a rich, comforting dish.

# What You'll Need:

→ Vegetables

01 - 2 cups winter squash (about 10.5 oz), peeled and diced
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1½ cups Arborio rice (10.5 oz)

→ 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 (about 1.75 oz)

→ Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon salt, plus more 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 chopped onion and cook 3 to 4 minutes until translucent, then stir in minced garlic and cook 30 seconds.
02 - Add diced winter squash to the pan, stirring occasionally, and cook 5 to 6 minutes until slightly softened.
03 - Stir in Arborio rice and cook 1 to 2 minutes until grains are lightly toasted and opaque.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Ladle in warm vegetable broth one scoop at a time, stirring frequently and allowing liquid to absorb fully before adding the next. Continue for 20 to 25 minutes until rice is creamy, al dente, and squash is tender.
06 - Remove from heat and stir in remaining 2 tablespoons butter and grated Parmesan. Season with salt and pepper to taste.
07 - Dish immediately, garnishing with fresh thyme leaves if desired.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but honest enough for a quiet Tuesday night dinner.
  • The squash sweetness balances the salty Parmesan in a way that feels both surprising and inevitable.
  • One pot, patient stirring, and you've made something that feels like you've been cooking all day.
02 -
  • Stirring isn't just for show—it's what coaxes the starch out of the rice and creates that creamy sauce without cream. Don't walk away from the pot.
  • Warm broth is essential; cold broth will cool everything down and make the texture gluey instead of flowing.
  • It's done when the rice is tender but still has a small bite to it, and the mixture moves like lava when you shake the pan.
03 -
  • The alchemy happens in the last 2 minutes—when you stir in that final butter and Parmesan, the whole thing becomes silkier and more luxurious than you expected.
  • If risotto ever seems too thick, loosen it with a splash of warm broth or water and a stir; it should flow slightly on the plate, not sit in a mound.

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