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As the leaves change and the air turns crisp, the arrival of fall brings a bounty of seasonal ingredients, and one of the stars of this season is butternut squash. Its sweet, nutty flavor and vibrant orange hue make it a favorite in kitchens nationwide. Butternut squash is not just a delight for the taste buds; it also embodies the essence of autumn, evoking warmth and comfort. In this context, creamy butternut squash risotto emerges as an ideal dish. Its rich and velvety texture, combined with the earthy sweetness of the squash, creates a meal that is both satisfying and sophisticated, perfect for cozy dinners or festive gatherings.

Butternut Squash Risotto

Discover a delightful way to celebrate autumn with creamy butternut squash risotto. This comforting dish pairs the rich, sweet flavors of seasonal squash with the luxurious, velvety texture of carefully cooked Arborio rice. Learn how to roast butternut squash to enhance its sweetness, and follow step-by-step instructions to create a risotto that's bursting with flavor. Perfect for cozy dinners or festive gatherings, this recipe is both nourishing and sophisticated, making it a must-try this fall. Enjoy the process and savor each bite!
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled, seeded, and diced

1 tablespoon olive oil

1 cup Arborio rice

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth (hot)

1 cup dry white wine (optional)

½ teaspoon dried thyme

½ teaspoon ground nutmeg

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil and a pinch of salt. Spread it on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through. Once done, set aside a portion for garnish and mash the rest into a smooth puree.

    Sauté Aromatics: In a large saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for another minute, being careful not to burn it.

      Cook the Risotto: Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently. The rice should become slightly translucent around the edges.

        Deglaze with Wine: If using, pour in the white wine and let it simmer, stirring constantly until fully absorbed.

          Add Broth Gradually: Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and al dente.

            Incorporate Flavors: Once the rice is cooked, stir in the butternut squash puree, thyme, nutmeg, and season with salt and pepper to taste. Adjust the consistency with additional broth if needed.

              Finish with Cheese & Butter: Remove the risotto from heat and fold in the grated Parmesan cheese and unsalted butter until melted and well combined.

                Serve: Portion the risotto into bowls, garnish with the reserved roasted squash cubes, a sprinkle of fresh parsley, and extra Parmesan if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4