Butternut Squash and Fennel Risotto Recipe
This Butternut Squash and Fennel Risotto is a warm, creamy, and comforting dish perfect for fall and winter. The sweet butternut squash pairs beautifully with the aromatic fennel, creating a balanced and gourmet meal. Whether enjoyed as a main course or side dish, this risotto is easy to make and packed with seasonal flavors.
Ingredients
Main Ingredients
- 1 medium butternut squash about 2 pounds, peeled and diced
- 1 fennel bulb trimmed and thinly sliced
- 1 ½ cups Arborio rice
- 4 cups vegetable broth warm
- 1 cup dry white wine optional
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish
Optional Add-ins
- 1 cup spinach or kale for extra greens
- Crumbled goat cheese for a tangy twist
- Toasted pine nuts or walnuts for added crunch
Instructions
Step 1: Prepare the Ingredients
- Peel & Dice Squash: Cut butternut squash into ½-inch cubes.
- Trim & Slice Fennel: Remove stalks, slice the bulb thinly, and reserve fronds for garnish.
- Chop Onion & Garlic: Finely dice onion and mince garlic for flavor.
- Warm the Broth: Heat the vegetable broth in a saucepan and keep it warm.
Step 2: Cook the Aromatics
- Heat olive oil and 1 tbsp butter in a large saucepan over medium heat.
- Sauté onion & fennel for 3 minutes until soft and translucent.
- Add garlic, cooking for another minute until fragrant.
Step 3: Toast the Rice
- Stir in Arborio rice, coating it in the oil.
- Toast for 2 minutes, stirring frequently, until the edges of the rice turn translucent.
Step 4: Deglaze with Wine (Optional)
- Pour in the white wine and stir until it evaporates.
- This step adds flavor and enhances risotto’s depth.
Step 5: Gradually Add Broth
- Add broth one ladle at a time, stirring frequently.
- Allow each addition to absorb before adding more.
- Continue for 20-25 minutes until the rice is creamy and tender.
Step 6: Add Butternut Squash
- Stir in pre-cooked butternut squash and let it heat through.
- Season with salt and black pepper to taste.
Step 7: Finish with Cheese & Butter
- Stir in Parmesan cheese and remaining butter for a creamy texture.
- Let risotto rest for 2 minutes before serving.
Serving Suggestions
✔ Garnishes:
- Fresh thyme or parsley
- Extra grated Parmesan
- Drizzle of olive oil
- Toasted pine nuts for crunch
✔ Pairings:
- White Wine: Sauvignon Blanc or Chardonnay
- Side Dish: Arugula salad with lemon vinaigrette
- Protein Add-ons: Grilled shrimp, chicken, or seared scallops
Nutrition Per Serving (Serves 4)
- Calories: 380-420 kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 12g
- Fiber: 6g
- Sodium: 600-800mg
Health Benefits
- Butternut Squash: Rich in vitamin A & fiber
- Fennel: Supports digestion & reduces inflammation
- Arborio Rice: Provides complex carbohydrates for energy
Variations & Substitutions
- Vegan Option: Use vegan butter & nutritional yeast instead of Parmesan.
- Gluten-Free: Naturally gluten-free; ensure broth is free from additives.
- Dairy-Free: Swap Parmesan for dairy-free cheese.
- Extra Flavor: Add a pinch of nutmeg or red pepper flakes.
- Additional Veggies: Stir in spinach, mushrooms, or peas.
Pro Tips for Perfect Risotto
- Use Warm Broth: Helps rice cook evenly.
- Stir Frequently: Releases starch for creaminess.
- Don’t Overcook: Rice should be creamy but slightly firm.
- Taste & Adjust: Season throughout the cooking process.
FAQs
- ❓ Can I make risotto ahead of time?
- Yes! Store in an airtight container for up to 3 days. Reheat with a splash of broth.
- ❓ Can I freeze risotto?
- Not recommended—freezing alters the creamy texture.
- ❓ What if I don’t have Arborio rice?
- Use Carnaroli or Vialone Nano as substitutes.
- ❓ Can I skip the wine?
- Yes! Substitute with extra broth and a squeeze of lemon juice.