Butternut Squash and Fennel Risotto Recipe

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Are you looking for a warm, comforting meal that’s both flavorful and easy to make? This Butternut Squash and Fennel Risotto is the perfect dish to satisfy your cravings. It’s creamy, rich, and packed with seasonal flavors that make it ideal for fall and winter meals.

The combination of sweet butternut squash and aromatic fennel creates a balanced flavor profile that feels gourmet without requiring complicated techniques. Whether you’re hosting a dinner party or preparing a cozy meal at home, this Butternut Squash and Fennel Risotto will quickly become a favorite.

Not only is it satisfying and delicious, but it’s also versatile. You can enjoy it as a main course, a side dish, or even jazz it up with additional ingredients to suit your taste. Follow this easy recipe to create a Butternut Squash and Fennel Risotto that’s sure to impress your family and friends.

Ingredients

Main Ingredients

To make this Butternut Squash and Fennel Risotto, you’ll need the following ingredients:

• 1 medium butternut squash (about 2 pounds), peeled and diced
• 1 fennel bulb, trimmed and thinly sliced
• 1 ½ cups Arborio rice (short-grain rice ideal for risotto)
• 4 cups vegetable broth (warm)
• 1 cup dry white wine (optional, for depth of flavor)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese (plus extra for garnish)
• Salt and pepper, to taste
• Fresh thyme or parsley (optional, 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

Tips for Selecting Ingredients

• Butternut Squash: Look for one that feels heavy for its size with smooth, unblemished skin.
• Fennel: Choose bulbs that are firm and white with no brown spots. The fronds can be saved for garnish!
• Rice: Arborio rice is key for risotto due to its high starch content, which creates the signature creamy texture.

With these fresh and simple ingredients, you can make a restaurant-quality Butternut Squash and Fennel Risotto right at home.

Equipment Needed

Essential Tools

• Sharp Chef’s Knife: For peeling and dicing the butternut squash and slicing fennel.
• Cutting Board: A sturdy board to safely prep ingredients.
• Large Saucepan or Dutch Oven: Ideal for sautéing and simmering risotto evenly.
• Ladle: For gradually adding broth to achieve the perfect risotto texture.
• Wooden Spoon or Spatula: Helps stir the risotto without damaging the rice grains.

Optional Tools for Efficiency

• Vegetable Peeler: Makes peeling squash faster and easier.
• Mandoline Slicer: Perfect for slicing fennel thinly and evenly.
• Microplane Grater: For finely grating Parmesan cheese.

Having the right tools can make the cooking process more efficient, but don’t worry—this dish is achievable even with basic kitchen equipment.

Preparation Steps

Preparing the Butternut Squash

1. Peel the Squash: Use a vegetable peeler to remove the skin. Trim both ends and cut the squash in half lengthwise. Scoop out the seeds with a spoon.
2. Dice into Cubes: Cut the squash into ½-inch cubes for even cooking.
3. Roast or Sauté: You can roast the squash in the oven at 400°F for 20 minutes or sauté it until tender—whichever you prefer!

Preparing the Fennel

1. Trim the Bulb: Cut off the stalks and remove any tough outer layers. Save the fronds for garnish.
2. Slice Thinly: Cut the fennel bulb in half and slice it thinly for quick cooking.

Other Ingredient Prep

• Chop the Onion and Garlic: Finely dice the onion and mince the garlic to release their flavors.
• Warm the Broth: Heat the vegetable broth in a separate pot and keep it warm. This step helps the risotto cook evenly.

Cooking Instructions

Sauté Aromatics

1. Heat olive oil and 1 tablespoon of butter in a large saucepan over medium heat.
2. Add the diced onion and cook until soft and translucent, about 3 minutes.
3. Stir in the garlic and fennel, cooking for another 2-3 minutes until fragrant.

Toast the Rice

1. Add the Arborio rice to the pan and stir well, coating each grain in the oil and butter mixture.
2. Cook for 2 minutes, stirring constantly, until the edges of the rice turn translucent.

Deglaze with Wine

1. Pour in the white wine and stir until it’s mostly absorbed. This step adds flavor and preps the rice for absorbing broth.

Gradually Add Broth

1. Add warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth.
2. Continue this process for about 20-25 minutes until the rice is creamy and tender.

Incorporate the Butternut Squash

1. Stir in the pre-cooked butternut squash and let it heat through.
2. Taste and season with salt and pepper.

Finish with Cheese and Butter

1. Stir in the Parmesan cheese and remaining butter for a creamy finish.
2. Adjust seasoning if needed, and let the risotto rest for 2 minutes before serving.

Serving Suggestions

Garnishing Ideas

A beautifully plated dish can make your risotto even more inviting. Consider these garnishing options:

• Fresh Herbs: Sprinkle chopped parsley, thyme, or fennel fronds for a burst of color and flavor.
• Grated Parmesan: Add a generous dusting for extra creaminess and a salty kick.
• Toasted Nuts: Pine nuts or walnuts provide a crunchy texture that complements the creamy risotto.
• Drizzle of Olive Oil: A touch of high-quality olive oil enhances the flavor and gives a glossy finish.
• Crumbled Goat Cheese: For added richness and tanginess, top your risotto with creamy goat cheese.

Pairing Suggestions

• Wines: Pair this risotto with a crisp Sauvignon Blanc or a smooth Chardonnay to balance the flavors.
• Side Dishes: Serve it with a light arugula salad with lemon vinaigrette or roasted Brussels sprouts for added freshness.
• Protein Add-ons: Grilled chicken, shrimp, or seared scallops can transform this risotto into a complete meal.

Nutritional Information

This Butternut Squash and Fennel Risotto isn’t just delicious—it’s also nourishing. Here’s an approximate breakdown per serving (based on 4 servings):

Nutrient	Amount Per Serving
Calories	380-420 kcal
Carbohydrates	55g
Protein	10g
Fat	12g
Fiber	6g
Sodium	600-800mg

Health Benefits

• Butternut Squash: Rich in vitamin A, fiber, and antioxidants, supporting immune health.
• Fennel: A source of vitamin C and potassium, aiding digestion and reducing inflammation.
• Arborio Rice: Provides complex carbohydrates for sustained energy.

This risotto strikes a balance between indulgence and nutrition, making it perfect for treating yourself while staying health-conscious.

Variations and Substitutions

Dietary Modifications

• Vegan Option: Replace butter with vegan margarine and use nutritional yeast instead of Parmesan cheese.
• Gluten-Free: Arborio rice is naturally gluten-free, so this recipe already fits gluten-free diets. Just double-check broth labels for additives.
• Dairy-Free: Swap butter for olive oil and omit Parmesan or use a dairy-free cheese alternative.

Flavor Enhancements

• Add Spice: Stir in a pinch of red pepper flakes for heat or nutmeg for warmth.
• Extra Vegetables: Toss in spinach, mushrooms, or peas for more color and nutrition.
• Citrus Twist: A squeeze of lemon juice or orange zest can brighten up the dish.

Protein Add-Ins

• Shrimp or Scallops: Cooked seafood pairs wonderfully with the creamy risotto base.
• Chicken or Sausage: Grilled or roasted chicken and sausage add heartiness for a fuller meal.
• Tofu or Chickpeas: For plant-based protein, stir in roasted chickpeas or pan-seared tofu cubes.

Tips for Success

Common Mistakes to Avoid

• Rushing the Process: Risotto requires patience. Adding broth too quickly can lead to uneven cooking.
• Using Cold Broth: Always keep your broth warm to prevent lowering the temperature and slowing down cooking.
• Overcooking the Rice: Risotto should be creamy, but the grains should still have a slight bite—don’t overcook until mushy.
• Neglecting Stirring: Regular stirring is key to releasing starch, which creates the risotto’s signature creaminess.

Pro Tips for Best Results

1. Toast the Rice First: Lightly toasting the Arborio rice ensures each grain absorbs flavor before cooking.
2. Taste as You Go: Adjust salt and seasoning throughout the process rather than waiting until the end.
3. Finish with Butter and Cheese: Stirring in butter and Parmesan at the end locks in richness and smooth texture.
4. Rest Before Serving: Letting the risotto sit for a couple of minutes allows it to thicken slightly, achieving the perfect consistency.

Frequently Asked Questions (FAQs)

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore its creamy texture.

Can I freeze leftover risotto?

It’s not ideal to freeze risotto because the texture may change when thawed. If you need to freeze it, do so in individual portions and reheat slowly with added broth.

What if I don’t have Arborio rice?

While Arborio rice is preferred, you can use Carnaroli or Vialone Nano as substitutes. Avoid long-grain rice, as it won’t create the same creaminess.

How can I add protein to this dish?

You can easily add cooked shrimp, chicken, or sausage during the final steps of cooking. For a vegetarian option, stir in chickpeas or roasted tofu cubes.

Can I skip the wine in this recipe?

Yes, the wine adds depth, but you can substitute it with extra broth and a splash of lemon juice for acidity.

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This Butternut Squash and Fennel Risotto combines elegance and comfort in every bite. With creamy Arborio rice, sweet butternut squash, and aromatic fennel, it’s perfect for any occasion. Whether served alongside Mediterranean-inspired recipes or paired with a soup like white bean soup, this dish is sure to impress.

Feel free to experiment with flavors, proteins, and garnishes to make it your own, and explore related recipes like the Italian risotto with saffron for more inspiration. Enjoy your cooking adventure!