This butternut squash risotto is one of my favorite recipes and is perfect for fall!
Over the weekend, I picked up some fresh butternut squash from the farmer’s market. I knew I wanted to use it in a cozy recipe. Soon, a tasty, savory dish was born: butternut squash risotto.
This butternut squash risotto is naturally gluten free and can easily be made dairy free and vegan. I think it tastes delicious either way.
Turmeric makes the color of the risotto beautifully vibrant. I also love the creaminess that the coconut milk adds to the dish. You can add cheese and/or a pinch of curry powder to the risotto if desired; this is totally up to you!
This recipe took me about 20-30 minutes to make. It’s important to ensure that the arborio rice absorbs enough liquid as it cooks; it takes a lot of liquid for the rice to soften and fully cook through. You can have a little taste every few minutes to check on the texture 🙂
Butternut Squash Risotto
Ingredients
- 2 cups arborio rice
- 1 cup coconut milk
- 1 carton broth chicken or vegetable works
- 1 medium butternut squash
- turmeric
- olive oil
Instructions
- Dice a butternut squash into small cubes and add to a pan on medium heat with some olive oil and 1 cup of broth. Cover and let simmer.
- Once the butternut squash begins to soften, add in 1/4 cup coconut milk and turmeric to taste.
- As it simmers, add in one cup of arborio rice.
- Stir until the liquid has been absorbed and then add another cup of broth/another 1/4c coconut milk.
- Lower temperature to low heat and continue to stir and repeat this process until rice has softened into a risotto. To make a larger portion, add another cup of rice and continue process.
- The meal is finished when the rice is fully cooked/softened and the risotto is creamy. Optional: add cheese of choice and a pinch of curry powder. To make vegan, omit.
- Garnish with oregano, black pepper, and flaky sea salt.
This recipe is one of my favorites. Check out my other recipes here!
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