Butternut Squash and Asparagus Risotto Recipe

Butternut Squash and Asparagus Risotto: A Springtime Delight

Springtime brings with it a vibrant burst of colors and flavors, and there’s no better way to celebrate the season than by preparing a delightful Butternut Squash and Asparagus Risotto. This recipe is not only a feast for the eyes but also a heartwarming dish perfect for family dinners or special occasions. The creamy texture of the risotto combined with the sweet butternut squash and crunchy asparagus is sure to make your taste buds dance with joy.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 1 cup butternut squash, peeled and diced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the diced butternut squash and cook until tender, about 8 minutes. Remove from the pan and set aside.
2. In the same pan, add 1 tablespoon of butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add the Arborio rice to the pan, stirring to coat the grains with the butter and onion mixture. Cook for 2-3 minutes until the rice edges start to look translucent.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin to add the warmed vegetable broth one ladle at a time, stirring continuously until each addition is absorbed before adding the next. This process should take about 20 minutes.
6. Meanwhile, blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to maintain their vibrant green color. Drain and set aside.
7. Once the risotto is creamy and the rice is al dente, stir in the cooked butternut squash, asparagus, remaining butter, and grated Parmesan cheese. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.

Helpful Tips

To save time, you can prepare the vegetable broth in advance. If you’re new to making risotto, remember that patience is key—slowly adding the broth and stirring continuously will yield the best results. For a richer flavor, you can substitute half of the vegetable broth with chicken broth. If you find butternut squash difficult to peel and dice, many stores offer pre-cut options that can save you prep time.

Storage Instructions

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop with a splash of broth to restore its creamy consistency.

Pairings

This light and flavorful risotto pairs beautifully with a crisp Sauvignon Blanc or a glass of sparkling water with a twist of lemon. For a complete meal, serve alongside a fresh green salad or a roasted chicken.

Creating this Butternut Squash and Asparagus Risotto is not just about making a meal; it’s about savoring the moments and sharing the love for cooking with those around you. We would love to see your renditions—share your creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com. Subscribe to our newsletter for more delicious updates and follow us on social media for daily inspiration.