Butternut Squash Risotto: A Creamy Autumn Delight

This butternut squash risotto is the perfect cozy dish for a crisp fall evening. It's creamy, flavorful, and surprisingly easy to make. The sweetness of the butternut squash pairs beautifully with the savory Parmesan cheese and the subtle warmth of sage. This recipe is a guaranteed crowd-pleaser and a lovely way to celebrate the flavors of the season.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 6 cups hot vegetable broth, kept warm on low heat
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. Sauté the Aromatics: While the squash is roasting, melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

3. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the grains are lightly toasted and coated in the butter and onion mixture.

4. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice.

5. Add Broth Gradually: Begin adding the warm vegetable broth, one cup at a time, to the rice. Stir constantly until each cup of broth is almost entirely absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy and the rice should be cooked al dente (slightly firm to the bite).

6. Incorporate the Squash and Cheese: Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.

7. Serve: Serve the butternut squash risotto immediately, garnished with extra Parmesan cheese and a sprinkle of fresh sage, if desired.

   
   
   

Tips and Variations:

• For a richer flavor, use chicken broth instead of vegetable broth.
• Add other vegetables like mushrooms, spinach, or asparagus for added nutrients and flavor.
• A splash of cream or a dollop of mascarpone cheese stirred in at the end adds extra creaminess.
• Toasted pumpkin seeds or walnuts make a nice crunchy topping.
• For a vegan version, substitute nutritional yeast for Parmesan cheese and use olive oil instead of butter.

Enjoy this delicious and comforting butternut squash risotto! It's the perfect dish to warm you up on a chilly autumn day. Let me know what you think in the comments below!