5 from 10 votes
Butternut Squash Risotto With Thyme
Butternut Squash Risotto With Thyme uses roasted squash, shallots, garlic, and thyme combined with arborio rice and chicken stock to create a creamy, comforting dish. Butter, mascarpone, and Parmesan enrich the texture, melding sweet squash flavors with savory cheese. The slow absorption cooking method yields tender rice with a luscious consistency suitable for serving as a side or light main.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
6
servings
Calories:
520 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 520
% 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.