A vibrant palette of airalin orange risotto, dotted with glistening ruby red pomegranate seeds, and garnished with a sprig of fragrant fresh thyme. The dish is contrasted against a rustic artisanal plate, providing a true feast for the eyes.

Pomegranate-Braised Butternut Squash Risotto

Name: Pomegranate-Braised Butternut Squash Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/2 medium butternut squash peeled and cubed; 1 cup arborio rice uncooked; 1/2 cup pomegranate juice freshly squeezed; 1/4 cup pomegranate seeds for garnish; 2 tablespoons olive oil; 1/4 cup dry white wine; 2 cups vegetable stock heated; 1/2 cup parmesan cheese grated; 1 medium onion finely chopped; 2 garlic cloves minced; 2 fresh thyme sprigs for garnish; to taste salt and pepper

A heartwarming Italian classic with an autumnal twist

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Italian

Technique Sauté

Diet Friendly Vegetarian

Daily recipe · September 30, 2024

A little about this dish

This recipe gives a fall, vegetarian twist to a beloved Italian dish using the earthy charm and rich, surprising sweetness of pomegranate and butternut squash. The recipe combines the comfort of traditional Italian cuisine with unexpected flavors and is perfect for a cozy evening at home.

Ingredients (for 2)

Medium butternut squash — 1/2 — peeled and cubed
Arborio rice — 1 cup — uncooked
Pomegranate juice — 1/2 cup — freshly squeezed
Pomegranate seeds — 1/4 cup — for garnish
Olive oil — 2 tablespoons
Dry white wine — 1/4 cup
Vegetable stock — 2 cups — heated
Parmesan cheese — 1/2 cup — grated
Medium onion — 1 — finely chopped
Garlic cloves — 2 — minced
Fresh thyme sprigs — 2 — for garnish
Salt and pepper — to taste

Preparation

Step 1 — 🥘🔥🧅🧄

In a pot, heat up the olive oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until they become soft and translucent.
Step 2 — 🍚🥄⏰

Add the uncooked Arborio rice to the pot. Stir continuously for about two minutes to toast the grains and enhance their flavor.
Step 3 — 🍚🍷🔄

Pour in the dry white wine, stirring the mixture until the wine is completely absorbed by the rice.
Step 4 — 🍵🍚🔄

Introduce a ladle of hot vegetable stock to the rice, stirring until absorbed. Keep adding ladles of stock and stirring until all of it is incorporated into the rice.
Step 5 — 🍚🥤🔄

Stir in the freshly squeezed pomegranate juice, ensuring that the rice absorbs it completely.
Step 6 — 🥘🎃👩‍🍳

Add the cubed butternut squash to the pot. Cook it until it becomes tender yet still holds its shape.
Step 7 — 🥘🧀🍚🧂

Remove the pot from heat. Stir in the grated Parmesan cheese until the mixture turns creamy. Season with salt and pepper according to taste.
Step 8 — 🍽️🍚🌿

Serve the dish warm, garnished with fresh pomegranate seeds and a sprig of thyme.

A final fox tip

The sweetness of the pomegranate juice pairs beautifully with the earthiness of the butternut squash in this unique dish. Additionally, both ingredients are harvested in fall, making this a perfect seasonal dish. If you'd like to make it vegan, simply substitute the Parmesan cheese with nutritional yeast.