Butternut Squash Risotto with Thyme

Try this Butternut Squash Risotto With Thyme recipe

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Butternut Squash Risotto with Thyme Save
Butternut Squash Risotto with Thyme
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Try this Butternut Squash Risotto With Thyme recipe

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free shellfish free pescatarian
main dish

Step-by-step

  • Prepare all ingredients: 4 cups (500g) butternut squash, 1 clove garlic, 2 shallots, 2 tbsp (50g) butter, 12 oz (350g) arborio rice, 6 cups (1.5 litres) chicken stock, 3 sprigs thyme, 1 tbsp mascarpone, and 1 cup (40g) parmesan freshly grated.
  • Melt the butter in a pan and sauté the chopped shallots and garlic until translucent.
  • Add the butternut squash and arborio rice to the pan, stirring to coat with the butter and cooking for a few minutes.
  • Gradually add the warm chicken stock one ladle at a time, stirring continuously until absorbed by the rice.
  • Stir in the fresh thyme sprigs and continue cooking until the rice is tender and creamy.
  • Remove from heat and stir in the mascarpone and freshly grated parmesan cheese.
  • Season with salt and pepper to taste before serving.

Vibrant orange grains of Arborio rice suspend tender cubes of roasted squash, yielding a rich, starch-thickened consistency that coats the back of a spoon. Achieving this texture relies on the gradual absorption of warm chicken stock, allowing the exterior of the rice to release starches while the interior retains a firm bite. When substituting ingredients, replacing Arborio with long-grain white rice will prevent the dish from achieving its signature creaminess, as long-grain varieties lack the necessary amylopectin content. Similarly, swapping mascarpone for standard cream cheese alters the final pH balance and reduces richness by roughly fifteen percent.

Freezing and Reheating Strategy

Risotto is notorious for breaking down during storage, but careful temperature control preserves quality for up to two months in the freezer. Cool the cooked risotto rapidly by spreading it across a baking sheet to a depth of two inches, then transfer it to airtight containers once the internal temperature drops below 70 degrees Fahrenheit. Reheat frozen portions on the stovetop over medium-low heat rather than in a microwave, slowly stirring in a quarter cup of water or stock per cup of rice to reconstitute the emulsion without scorching the bottom of the pan.

  • Reheat only the exact portion required to prevent repeated thermal cycling, which degrades the starch structure.
  • Maintain storage temperatures at or below 0 degrees Fahrenheit to prevent ice crystal expansion.
  • Add a pat of fresh butter during the final minute of reheating to restore glossiness lost during freezing.
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