For an extra layer of flavor, try roasting the butternut squash instead of steaming it. Toss the cubed squash with olive oil, salt, pepper, and a pinch of nutmeg, then roast at 400°F (200°C) until tender and slightly caramelized. Use a high-quality chicken broth for the best flavor. Homemade broth is ideal, but a good store-bought option will also work well. You can also substitute vegetable broth for a vegetarian version. Don't overcook the risotto! The rice should be creamy but still have a slight bite to it. If the risotto becomes too dry, add a little more broth. Serve immediately, garnished with extra Parmesan cheese and fresh parsley. A drizzle of high-quality olive oil is also a nice touch. For a vegan option, substitute the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. Ensure the broth used is vegetable based.
Theodora Bauch
Jun 21, 2025The white beans add a nice textural element to the creamy risotto.
Rex Miller
May 1, 2025I added a little bit of nutmeg, which was a great complement to the squash.
Javonte Zemlak
Apr 22, 2025The steaming method for the squash works perfectly. It's so much easier than roasting.
Sydnee Gorczany
Mar 17, 2025My family loved this! Even my picky eater asked for seconds.
Chasity Hane
Mar 2, 2025I've made risotto before, but this was by far the best. The directions are so clear and easy to follow.
Madilyn Turner
Jan 26, 2025I used vegetable broth and it was just as delicious. Great vegetarian option.
William Ebert
Jan 23, 2025This recipe is a game-changer! The butternut squash adds such a lovely sweetness.
Billy Hegmann
Jan 18, 2025Don't skip the toasting of the rice – it really makes a difference in the texture.
Rosalinda Ferry
Jan 12, 2025The balance of flavors is perfect. I wouldn't change a thing!
Keegan Hammes
Jan 8, 2025This is my go-to risotto recipe now. Thank you for sharing!