Butternut Squash Risotto With Thyme
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Risotto With Thyme
Description
This risotto integrates diced butternut squash sautéed with shallots, garlic, and butter infused with thyme. Arborio rice is added and gradually cooked by stirring in warmed chicken stock ladle by ladle, allowing the rice to absorb liquid slowly. This process results in tender grains with a creamy sauce from the release of starches during gentle simmering.
Adding mascarpone and freshly grated Parmesan cheese at the end enriches the dish with smooth dairy notes and umami depth. Seasoning with salt and black pepper balances the sweetness of the squash and the fragrant herbs. The texture is creamy without being soupy, with softened squash pieces providing subtle sweet contrasts.
Serve this risotto warm as a side dish alongside roasted meats or as a vegetarian main course. The flavors of thyme and garlic complement autumnal menus, with the dish’s richness making it satisfying yet refined.
Patience in slowly adding stock and stirring is key to developing the risotto’s creamy texture and fully cooked but tender rice. Using quality stock and fresh ingredients enhances the final taste notably.
Ingredients
- 4 cups (500g) butternut squash
- 1 Clove garlic
- 2 shallot
- 2 tbsp (50g) butter
- 12 oz (350g) arborio rice
- 6 cups (1.5 litres) chicken stock
- 3 prigs thyme
- 1 tbsp mascarpone
- 1 cup (40g) Parmesan Cheese freshly grated
- salt to season
- black pepper to season
Instructions
- 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.
Notes
- Cook risotto slowly, adding stock gradually, to develop starches and flavor; do not increase heat to rush cooking.
- Use high-quality chicken stock or homemade stock for best flavor and avoid overly salty commercial concentrates.
- Employ fresh, high-quality ingredients to maximize flavor, as this risotto relies on simplicity and quality.
- Making enough risotto in one batch is efficient and helps achieve consistent texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 747mg | 31% |
| Potassium | 865mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 17255IU | 345% |
| Vitamin C | 34.7mg | 39% |
| Calcium | 562mg | 56% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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