Butternut Squash Risotto

As the seasons transition from the warmth of summer to the crispness of fall, our culinary cravings shift toward comforting, hearty dishes. One such dish that embodies the essence of autumn is Creamy Butternut Squash Risotto. This delightful recipe not only warms the soul but also showcases the vibrant flavors of the season. The creamy texture, rich flavors, and the subtle sweetness of roasted butternut squash make this risotto a perfect centerpiece for your fall or winter dining table.

Warm up your fall evenings with a bowl of creamy butternut squash risotto. This cozy dish blends the delicious sweetness of roasted butternut squash with rich Arborio rice, creating a comforting and nourishing meal. Packed with vitamins and flavors, it's perfect for any gathering or a quiet night in. Enjoy the delightful process of making this quintessential autumn dish, ideal for impressing guests or indulging in some self-care. Embrace the seasonal tastes and enjoy every bite!

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Ingredients

1 medium butternut squash (approximately 2 lbs.), peeled, seeded, and cut into cubes

1 tablespoon olive oil, plus extra for drizzling

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

4 cups vegetable broth (homemade or low-sodium store-bought)

1 cup grated Parmesan cheese (with additional for serving)

2 tablespoons unsalted butter

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh sage leaves, for garnish

A drizzle of balsamic reduction (optional)

Instructions

Roast the Squash: Preheat the oven to 400°F (200°C). On a baking sheet, spread the cubed butternut squash in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the squash is fork-tender, turning the cubes halfway through to ensure even cooking. Once roasted, coarsely mash half of the squash and set the remaining cubes aside.

Warm the Broth: In a saucepan over medium heat, warm the vegetable broth and maintain it at a gentle simmer. This will be added to the risotto gradually.

Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

Toast the Rice: Add the Arborio rice to the pot, stirring to coat the grains with oil. Continue to cook for about 2 minutes until the edges of the rice begin to appear slightly translucent.

Deglaze with Optional Wine: If desired, pour in the white wine and stir constantly until most of the liquid has absorbed, enhancing the flavors and helping to create a creamy texture.

Incorporate the Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait for each addition of broth to be fully absorbed by the rice before adding the next. This gradual process will take about 18-20 minutes, resulting in a creamy texture.

Add the Squash and Season: Once the rice is creamy and cooked al dente, stir in the mashed and cubed butternut squash, grated Parmesan cheese, unsalted butter, dried thyme, salt, and freshly ground black pepper. Mix well until everything is incorporated and the risotto is creamy.

Garnish and Serve: Serve the risotto warm in bowls, topped with extra grated Parmesan cheese, fresh sage leaves, and a drizzle of balsamic reduction if you choose. Enjoy your deliciously creamy risotto!

Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings

- Presentation Tips: For an elegant touch, serve the risotto in shallow bowls and garnish with a sprig of fresh sage in the center, accented by the balsamic reduction for a beautiful contrast.