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Butternut squash is more than just a seasonal staple; it is a versatile ingredient that can elevate any dish it graces. Known for its sweet, nutty flavor and smooth texture, butternut squash has found its way into soups, salads, and sides, but one of the most delightful ways to enjoy it is in a creamy risotto. This dish, hailing from the heart of Italian cuisine, is celebrated for its comforting nature and rich flavors, making it a favorite among food lovers worldwide.

Creamy Butternut Squash Risotto

Discover the magic of fall with this creamy butternut squash risotto recipe that combines the sweet, nutty flavor of roasted squash with the comforting richness of Arborio rice. This dish is perfect for cozy evenings and showcases seasonal ingredients beautifully. Learn the step-by-step process to create a velvety risotto, from roasting the squash to incorporating aromatic herbs and Parmesan cheese. Elevate your meal with this nutritious and visually appealing recipe that's sure to impress!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced into 1/2 inch cubes

1 cup Arborio rice

4 cups vegetable broth

1 cup water (to replace the wine)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper, to taste

Fresh sage leaves, chopped (for garnish)

Optional: A drizzle of truffle oil for finishing

Instructions
 

Roast the Butternut Squash: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, a generous pinch of salt, and cracked black pepper. Spread the squash evenly on a baking sheet in one layer. Roast in the preheated oven for 25-30 minutes, or until it’s tender and caramelized, stirring halfway through for even cooking. Remove from the oven and set aside.

    Prepare the Broth: In a medium saucepan, bring the vegetable broth and 1 cup of water to a gentle simmer over medium heat. Keep the mixture warm but do not allow it to boil while you prepare the risotto.

      Sauté Aromatics: In a large, heavy-bottomed skillet, combine the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, until it becomes translucent. Next, stir in the minced garlic, cooking for another 1-2 minutes until the aroma is fragrant.

        Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat the grains in the oil and butter. Toast the rice for about 2-3 minutes, or until the edges begin to appear slightly translucent.

          Deglaze with Water: Gradually pour in the cup of water you used to replace the wine, stirring continuously until the liquid is almost entirely absorbed by the rice. This should take about 3-4 minutes.

            Gradually Add Broth: Once the water is absorbed, begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Allow the rice to absorb each addition before adding more. Continue this process for 18-20 minutes, until the rice is creamy and reaches an al dente texture.

              Incorporate Squash and Cheese: When the risotto has achieved a luscious consistency, gently fold in the roasted butternut squash, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir everything together until well combined. Taste, and adjust seasoning with additional salt and pepper to your liking.

                Serve: Dish out the risotto while still warm onto plates, garnishing with freshly chopped sage leaves and a sprinkle of extra Parmesan cheese. For an elegant touch, drizzle a hint of truffle oil over the top just before serving.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                    Presentation Tips: Serve the risotto in shallow bowls, creating a slight well in the center to showcase the roasted squash. This enhances the dish’s visual appeal and highlights the ingredients beautifully.