Velvet Butternut Squash Risotto

Fall in love with the flavors of autumn with this Velvet Butternut Squash Risotto. This comforting dish combines creamy Arborio rice with the sweet, earthy taste of roasted butternut squash, creating a warm bowl perfect for cozy evenings. Easy to customize, you can add seasonal veggies, proteins, or herbs to tailor it to your taste. Explore the techniques and ingredients that make this risotto not just a meal, but a delightful culinary experience. Embrace the essence of fall in every bite!

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Ingredients

1 medium butternut squash, peeled and diced

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup dry white wine (such as Sauvignon Blanc)

1/2 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh sage leaves for garnish (optional)

Instructions

Prepare the Squash: In a large pot, bring salted water to a boil. Add the diced butternut squash and cook until tender, about 10 minutes. Drain and set aside. Once cooled, mash roughly with a fork or potato masher, leaving some chunks for texture.

Heat the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm while you cook the risotto.

Sauté Aromatics: In a separate large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.

Toast the Rice: Add the Arborio rice to the pan, stirring to coat it with the oil and aromatics. Toast the rice until it turns slightly translucent at the edges, about 2-3 minutes.

Add Wine: Pour in the dry white wine, stirring constantly until the rice has absorbed most of the liquid, about 2-3 minutes.

Incorporate Broth: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. This process should take about 18-20 minutes.

Add Butternut Squash: When the rice is al dente and creamy, stir in the mashed butternut squash and the remaining tablespoon of butter. Mix until well combined and creamy, then add in the grated Parmesan cheese. Season with salt and pepper to taste.

Serve: Remove from heat. Serve the risotto hot, garnished with fresh sage leaves (if using) and additional Parmesan cheese.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings