Embrace Autumn: Creamy Butternut Squash Risotto
Indulge in the warmth of fall with a creamy butternut squash risotto (in Italian: risotto alla zucca), where creamy risotto meets the roasted butternut squash, creating a culinary symphony that captures the every aspect of the autumn season.
This simple, yet delicious, dish showcases the Italian love for seasonal and comforting dishes. Here are the ingredients needed for risotto alla zucca:
- Butternut squash
- Rice (carnaroli)
- Parmigiano Reggiano (grated)
- Chopped onion
- Extra virgin olive oil
- Salt
Start by chopping the butternut squash into cubes, and sauteeing them in some extra virgin olive oil. As the butternut squash is cooking, sautee the chopped onions and then toast the rice for no more than 30 seconds to one minute. At this point, start to add some vegetable broth a little at a time as it is absorbed by the rice.
Once the butternut squash is soft enough, remove most of it and add to a plastic jar (or bowl) along with some grated Parmigiano Reggiano. Using a hand mixer, puree the butternut squash and Parmigiano Reggiano.
Finally, when the rice is tender enough, add the remaining cubes of butternut squash, the puree, and more grated Parmigiano Reggiano. Mix together and serve warm.
Butternut squash risotto (risotto alla zucca) is delicious due to the natural sweetness of the butternut squash, which intensifies when cooked, and its velvety, creamy texture when pureed. These qualities make it appealing, especially in dishes like soups, pasta, and risottos, enhancing the overall culinary experience.
