Description
This Butternut Squash Risotto with Saffron is a creamy and comforting dish that combines the natural sweetness of roasted butternut squash with the aromatic warmth of saffron threads and the richness of plant-based cheese. Perfect for any weeknight or special occasion, it offers a luscious texture and vibrant flavors that bring cozy elegance to your dinner table.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, warmed
- 1 small butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1/4 teaspoon saffron threads
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup plant-based cheese, shredded or crumbled
- 3 tablespoons olive oil
- 1/4 cup white grape juice (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Variations and Garnishes
- Fresh thyme, sage, or rosemary, chopped (for herb infusion)
- Smoked turkey bacon, cooked and crumbled (for topping)
- Zest or squeeze of fresh lemon juice
- Sautéed mushrooms, peas, or spinach
- Pinch of chili flakes or smoked paprika
- Fresh parsley or chives (for garnishing)
- Toasted pumpkin seeds
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, enhancing its natural sweetness.
- Prepare the Saffron Broth: While the squash roasts, warm the vegetable broth over low heat in a saucepan. Add the saffron threads to the broth to slowly infuse their color and aroma.
- Sauté Aromatics: Heat olive oil in a large skillet or heavy-bottomed pan over medium heat. Add the finely chopped onions and minced garlic, cooking until translucent and fragrant without browning to create a subtle flavor base.
- Toast the Rice: Add the Arborio rice to the pan with the aromatics and cook for 2 minutes, stirring constantly. This coats the grains with oil and starts the toasting process for ideal texture.
- Deglaze with Grape Juice: Pour in 1/4 cup of white grape juice (natural) to deglaze the pan, stirring to lift any flavorful bits from the bottom. This adds gentle acidity and sweetness to balance the richness.
- Add Saffron Broth Gradually: Add the warm saffron-infused broth one ladle at a time, stirring gently and allowing the liquid to mostly absorb before adding more. This slow cooking releases the rice’s natural starches, creating the creamy texture and distributing saffron flavor evenly.
- Fold in Roasted Butternut Squash and Plant-Based Cheese: When the rice is tender with a slight bite (after about 18-20 minutes), gently fold in the roasted squash and plant-based cheese. Stir carefully to blend flavors while keeping the risotto creamy.
- Season and Serve Warm: Taste and adjust seasoning with salt and pepper as needed. Serve immediately while warm, garnished as desired with herbs or toppings.
Notes
- Patience is key: Stir gently and slowly add the broth to fully release starches for the perfect creamy texture.
- Use warm broth only to avoid interrupting the cooking process.
- Allow saffron to soak well in warm broth for maximum color and aroma.
- Add plant-based cheese near the end to melt smoothly without overcooking.
- Risotto consistency should be creamy and slightly loose, not dry or mushy.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- When reheating, warm slowly over low heat with a splash of vegetable broth or water and stir frequently to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: butternut squash risotto, saffron risotto, creamy risotto, plant-based cheese, autumn recipes, cozy dinner
