Description
Creamy, comforting, and bursting with seasonal flavor, this Butternut & Orange Risotto blends the sweetness of roasted squash with the brightness of citrus in every spoonful.
Ingredients
Scale
- 1 ½ cups Arborio Rice
- 2 cups Butternut Squash, peeled and diced
- Zest of 1 large Orange
- ½ cup Fresh Orange Juice
- 5 cups Vegetable Broth, kept warm
- 1 small Yellow Onion, finely chopped
- 2 Garlic Cloves, minced
- 2 tablespoons Olive Oil
- ½ cup Parmesan Cheese, finely grated
- 1 teaspoon Fresh Thyme
- Black Pepper, to taste
Instructions
- Warm the vegetable broth in a saucepan over low heat and keep it warm.
- In a large saucepan, heat olive oil over medium heat. Add onion and sauté for 2-3 minutes until translucent. Add garlic and cook for 1 more minute.
- Add diced butternut squash and sauté for 5-7 minutes until slightly softened. Stir in the arborio rice and toast for 1-2 minutes.
- Pour in the orange juice and stir until absorbed. Begin adding the warm broth one ladle at a time, stirring and allowing it to absorb before adding more.
- Continue this process for about 18-20 minutes until the rice is tender and creamy but still slightly firm.
- Stir in orange zest, parmesan cheese, fresh thyme, and black pepper. Remove from heat and let rest for 2 minutes.
- Spoon into bowls, garnish with extra parmesan and thyme, and serve warm.
Notes
- Use freshly grated parmesan for the best melt and flavor.
- Reheat leftovers with a splash of broth to maintain creaminess.
- Don’t rush the stirring process. It develops the signature creamy texture.
- Add a pinch of nutmeg or chili flakes for a flavor twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: risotto, butternut squash, orange risotto, vegetarian comfort food, creamy risotto, citrus recipes, fall recipes