Description
This Brown Butter Acorn Squash Risotto is a luxurious dish that combines the nutty flavor of brown butter with the sweet, earthy notes of roasted acorn squash. The creamy texture of the risotto, enhanced by Parmesan cheese, creates a comforting experience that warms the soul with every bite.
Ingredients
Scale
- For the Risotto:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium acorn squash, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- For the Brown Butter:
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced acorn squash with 1 tablespoon of olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a saucepan, heat the vegetable broth over low heat to keep it warm.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and Arborio rice, stirring for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until absorbed, stirring frequently.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted acorn squash and Parmesan cheese.
- In a separate small saucepan, melt the remaining 1/4 cup of butter over medium heat until it turns golden brown and has a nutty aroma. Drizzle this brown butter over the risotto before serving.
Notes
- This risotto can be made ahead of time and reheated gently on the stove with a splash of broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan option, substitute the butter with olive oil and the Parmesan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 30 milligrams
Keywords: Brown Butter Acorn Squash Risotto, creamy risotto, fall recipes, vegetarian main dish, acorn squash, brown butter, Arborio rice, comfort food, savory dishes, seasonal ingredients, easy risotto, gourmet recipes, nutty flavor