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To make this creamy one-pot butternut squash risotto, gather these key ingredients: - 1 medium butternut squash, peeled and diced - 1 cup Arborio rice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup unsweetened almond milk - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Fresh ingredients make a big difference in flavor. Using fresh butternut squash enhances the dish's sweetness and texture. Fresh garlic adds a fragrant kick. Fresh herbs like parsley brighten your risotto. Always choose high-quality, fresh items for the best taste. If you want a vegan risotto, swap Parmesan cheese for nutritional yeast. This gives a cheesy flavor without dairy. For gluten-free options, Arborio rice is naturally gluten-free. Just ensure your vegetable broth is also gluten-free. You can also add more veggies like spinach or mushrooms for extra nutrition and flavor. Start by peeling the butternut squash. Use a sharp peeler for ease. Cut the squash in half and scoop out the seeds. Then, dice it into small cubes. This helps it cook faster and blend into the risotto. Fresh squash has the best flavor, so pick a firm one. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion. Sauté for about five minutes until it turns translucent. Next, add three minced garlic cloves and one teaspoon of dried thyme. Stir for a minute to release their aroma. This step builds a great base for your risotto. Now, it's time to add one cup of Arborio rice. Stir it into the mixture to coat each grain with oil. Toast the rice for two minutes while stirring constantly. This helps create a creamy texture later. After that, start adding four cups of vegetable broth, one cup at a time. Let the rice soak up the broth before adding more. Stir it frequently. This process should take about 15 to 20 minutes. Once the rice is al dente, pour in one cup of unsweetened almond milk. Stir until it becomes creamy. Add half a cup of grated Parmesan cheese and season with salt and pepper. Mix well. Your risotto is almost ready! To get that creamy texture, use Arborio rice. This rice has a lot of starch. The starch makes the risotto smooth. Stir often and add broth slowly. This lets the rice soak up the liquid. If your risotto is too thick, add more almond milk or broth. Keep stirring until it is creamy and dreamy. Toasting Arborio rice is key. After softening the squash, add the rice. Stir it for about two minutes. This step adds a nutty flavor. It also helps the rice absorb all the liquid better. Make sure the grains are heated evenly. This will give your risotto a nice base flavor. You can adjust the flavors to your taste. Add salt and pepper slowly. Taste as you go. For a deeper flavor, try adding more thyme. You can also add a squeeze of lemon juice at the end. This brightens the dish. Don't forget to sprinkle fresh parsley on top. It adds color and a fresh taste. {{image_2}} You can easily add protein to your risotto. Chicken works great. Just cook it before you add the rice. Dice the chicken and stir it in after the risotto is creamy. Shrimp is another tasty option. Add it just before the risotto is ready. Cook until the shrimp turns pink. This adds flavor and makes your meal heartier. You can mix in other veggies too. Spinach is a nice choice. Add it in the last few minutes of cooking. It wilts quickly and adds color. Mushrooms also work well. Sauté sliced mushrooms with the onions for a rich taste. You can use any veggies you love, like peas or bell peppers. Just be sure to adjust cooking times. If you're vegan, there are easy swaps. Use nutritional yeast instead of Parmesan. It gives a cheesy flavor without dairy. You can also add more herbs like basil or rosemary for a fresh taste. For extra flavor, try a splash of lemon juice. It brightens the dish. Don't forget to check your broth for animal products if you want it fully vegan. To keep your creamy risotto fresh, let it cool first. Then, transfer it to an airtight container. This helps keep moisture in and prevents drying out. Store the container in the fridge for up to three days. If you want to eat it later, use a glass or plastic container that seals well. Avoid stacking too many items on top. This keeps the risotto safe from spills and odors. When you are ready to enjoy the risotto again, use the stove for reheating. Place the leftover risotto in a pot over low heat. Add a splash of broth or almond milk to keep it creamy. Stir often to avoid sticking. You can also microwave it if you’re short on time. Just heat it in a microwave-safe bowl, adding a bit of liquid. Stir halfway through to ensure even heating. You can freeze risotto if you have extra. Use a freezer-safe container and store it for up to three months. Make sure to leave some space at the top of the container. The risotto will expand when frozen. To thaw, move it to the fridge for several hours or overnight. Once thawed, reheat it on the stove, adding liquid as needed. Enjoy your creamy risotto anytime! To prevent mushy risotto, use Arborio rice. This rice is short-grained and absorbs liquid well. Always add broth slowly, one cup at a time. Stir often to help the rice release its starch. This makes the risotto creamy, not mushy. Cook until the rice is al dente. This means it should have a slight bite. If you follow these steps, your risotto will stay perfectly creamy. Yes, you can use brown rice, but the texture will differ. Brown rice takes longer to cook and has a chewier bite. It won't get as creamy as Arborio rice. If you choose brown rice, increase the cooking time by about 10-15 minutes. Also, you may need more broth. This change can alter the dish's flavor and creaminess, so adjust your expectations. Butternut squash risotto pairs well with many dishes. For protein, try grilled chicken or shrimp. A light salad with mixed greens is also great. You could serve roasted vegetables on the side for added flavor. If you want a simple option, crusty bread works nicely too. Each choice will enhance the meal and make it more satisfying. This article covered key steps to make a creamy butternut squash risotto. Fresh ingredients enhance flavor and texture. You can swap for vegan or gluten-free options easily. I shared tips for perfect creaminess and flavor adjustments. Remember, adding proteins or veggies can make it unique. For storage, use proper techniques and reheat wisely. With these insights, you can create a delicious dish that impresses everyone. Enjoy your cooking adventure!

Creamy One-Pot Butternut Squash Risotto

Savor the flavors of fall with this creamy one-pot butternut squash risotto! Easy to make and bursting with warmth, this dish combines tender butternut squash, creamy almond milk, and rich Parmesan cheese for a comforting meal that’s perfect for any occasion. Check out the full recipe to learn how to create this delicious, hearty risotto that will impress your family and friends. Click to discover your new favorite dish!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup Arborio rice

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup unsweetened almond milk

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

    Add the minced garlic and thyme, stirring for another minute until fragrant.

      Toss in the diced butternut squash and cook for about 3-4 minutes, stirring occasionally. This will soften the squash slightly.

        Stir in the Arborio rice, ensuring each grain is coated with the oil and mixed well with the vegetables. Toast the rice for 2 minutes, stirring constantly.

          Begin adding the vegetable broth, one cup at a time, allowing the rice to absorb the liquid before adding the next cup. Stir frequently. This process should take about 15-20 minutes.

            Once the rice is al dente, pour in the almond milk and stir until the mixture is creamy and smooth. If the risotto is too thick, add a little more broth or almond milk to reach your desired consistency.

              Mix in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.

                Remove from heat and allow to sit for a few minutes to thicken.

                  Serve warm, garnished with chopped fresh parsley.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4