An easy and incredibly comforting Butternut Squash Risotto made with fresh thyme, garlic and parmesan. This risotto uses easy, seasonal produce that’s perfect for Autumn/Winter. It’s the perfect way to warm up on chilly nights and can be on the table in just over half an hour!
That is to say, is there anything better than a warming, soothing bowl of risotto produced using scratch?
No, regardless of whether it’s an exemplary saffron risotto, velvety mushroom risotto or this butternut squash risotto I simply LOVE it and it makes an incredible weeknight supper or comfortable end of the week treat.
The thing is, it’s not the sort of feast you that you can simply push in the stove and give no consideration to.
It needs a smidgen of adoration and care and slow blending to make it extra smooth and rich however it’s SO great and it meets up in a little more than 30 minutes!
This butternut squash risotto is made with basic fixings that you are ensured to discover in any store.
You ought to consistently utilize arborio or carnaroli rice when making risotto. Most general stores should sell arborio rice yet in the event that not you can undoubtedly think that it is on the web. Here is a rundown of different fixings you need.
An easy and incredibly comforting squash risotto made with fresh thyme, garlic and parmesan. This risotto uses easy, seasonal produce that’s perfect for Autumn/Winter. It’s the perfect way to warm up on chilly nights and can be on the table in just over half an hour!
Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
- 4 cups (500g) Butternut Squash
- 1 Clove Garlic
- 2 Shallots
- 2 tablespoon (50g) Butter
- 12 oz (350g) Arborio Rice
- 6 cups (1.5 litres) Chicken Stock
- 3 sprigs Thyme
- 1 tablespoon Mascarpone
- 1 cup (40g) Parmesan, freshly grated
- Salt and Pepper to season
- Finely chop the shallot, garlic and cut the squash into 1cm sized pieces (roughly).
- Heat a little olive oil in a large high sided pan, once hot add the shallot and saute until translucent. Add the squash, butter and thyme and saute on a medium heat stirring often until softened (around 10 minutes).
- Add the garlic and saute for another minute until fragrant and softened.
- Add the rice and stir to coat in the other ingredients. Add a few ladles of stock until the rice is just covered, stir until the rice absorbs the liquid and add another ladle or two. Continue adding the stock, stirring and letting the rice absorb it until all the stock is used up. The rice should be cooked through, thick and creamy.
- Turn off the heat and add the mascarpone, parmesan and added seasoning if needed. Stir until combined and serve.
- Don’t Rush It – I’ve heard many people say they are intimidated by the thought of making risotto but it’s really so simple to make. The biggest tip to remember is to simmer it slowly adding the stock as needed. Risotto only takes around 30 minutes when making enough for 4-6 people. Don’t be tempted to turn the heat up to cook it quickly because a lot of the flavours won’t have time to develop and it won’t taste great.
- Use The Highest Quality Stock – I always have chicken stock in my freezer but if I don’t have enough I’ll use high quality storebought. I like the jelly stock cubes and find that only one is enough to make this risotto. I don’t tend to follow the recommended stock cubes to water ratio as it can be overly salty.
- Use The Best Ingredients Possible – This goes for EVERY recipe of mine. Use the highest quality ingredients possible because it makes such a difference in flavour and the end result. More is less in my opinion, I’d rather have one beautiful bowl of tasty food than two bowls of something average tasting. Luckily this squash risotto is a super cost effective way to feed a family and have seconds!
Calories: 520kcal | Carbohydrates: 69g | Protein: 24g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 747mg | Potassium: 865mg | Fiber: 5g | Sugar: 4g | Vitamin A: 17255IU | Vitamin C: 34.7mg | Calcium: 562mg | Iron: 4.5mg