Description
A quick, budget-friendly weeknight dinner that delivers restaurant-quality creaminess in just 30 minutes using a simple shortcut method. This kid-approved risotto is perfect for busy families and costs less than $10 to make.
Ingredients
- 1 medium butternut squash (about 3–4 cups cubed / 600g)
- 1 ½ cups arborio rice (300g)
- 4 cups chicken broth (960ml), low-sodium and warm
- 1 medium yellow onion, diced (about 200g)
- 3 cloves garlic, minced
- ½ cup heavy cream (120ml)
- ¾ cup freshly grated Parmesan cheese (75g)
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- Black pepper to taste
- ¼ teaspoon ground nutmeg
- Optional: Chopped sage or thyme, roasted pumpkin seeds
Instructions
- Prep ingredients: Chop the onion, mince the garlic, cube the squash, and grate the Parmesan cheese.
- Sauté aromatics: Heat butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Toast the rice: Add arborio rice to the skillet and stir for about 2 minutes until grains are coated in butter and slightly translucent.
- Add squash and broth: Pour in half of the warm chicken broth and stir until absorbed. Add the cubed butternut squash and the remaining broth.
- Simmer: Reduce heat to medium-low. Simmer for 12-15 minutes, stirring every few minutes, until squash is soft and rice is creamy. Add a splash of water or broth if it looks too dry.
- Finish with cream and cheese: Remove skillet from heat. Stir in heavy cream and grated Parmesan gradually until melted and thickened. Add nutmeg, salt, and pepper. Taste and adjust seasoning.
- Serve: Serve immediately topped with extra Parmesan, fresh black pepper, and a drizzle of olive oil or fresh sage if desired.
Notes
Keep the broth warm before adding to prevent the rice from becoming gummy. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. Use fresh Parmesan rather than pre-grated for better melting. For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan. This recipe freezes poorly due to the dairy; store leftovers in the fridge for up to 4 days and reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 4
- Protein: 10
Keywords: butternut squash risotto, creamy risotto, weeknight dinner, budget meals, easy risotto, vegetarian risotto, family dinner, comfort food