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Butternut squash risotto is a delightful dish that combines the creamy richness of Arborio rice with the nutty sweetness of roasted butternut squash. This recipe is perfect for cozy dinners or special gatherings, offering a comforting meal that is both satisfying and elegant. The dish shines not only for its taste but also for its vibrant color and enchanting aroma that fills the kitchen. In this article, we will explore the origins of risotto, highlight the nutritional benefits of butternut squash, and provide a comprehensive step-by-step guide to making this creamy and delicious risotto from scratch.

Creamy Butternut Squash Risotto

Discover the delightful warmth of creamy butternut squash risotto, a perfect dish for cozy dinners and gatherings. This recipe combines the rich creaminess of Arborio rice with the sweet, nutty flavor of roasted butternut squash, creating a satisfying and elegant meal. Learn about the history of risotto, the health benefits of butternut squash, and step-by-step instructions to make this comforting dish from scratch. Elevate your culinary skills with this vibrant and flavorful recipe.
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Ingredients
  

1 medium butternut squash (approximately 2 cups, peeled and diced)

1 cup Arborio rice

4 cups vegetable or chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

3 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Fresh sage or parsley for garnish (optional)

Instructions
 

Prepare the Squash: Begin by preheating your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, stirring halfway through. Once done, set aside.

    Make the Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm on low heat.

      Sauté Aromatics: In a large pot or skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, then sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

        Toast the Rice: Add the Arborio rice to the pot, stirring well to coat it with olive oil. Toast the rice for about 2 minutes, allowing it to become slightly translucent.

          Deglaze with Wine: If using, pour in the white wine and stir until it's mostly absorbed by the rice. This adds depth to the flavor.

            Cook the Risotto: Begin gradually adding the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. This process should take around 18-20 minutes, until the rice is creamy and al dente.

              Incorporate the Squash: Gently stir in the roasted butternut squash, heavy cream, and grated Parmesan cheese. Mix until everything is well combined and the risotto is creamy. Season with additional salt and pepper to taste.

                Serve: Remove the risotto from heat and let it rest for a minute. Serve warm, garnished with fresh sage or parsley, and additional Parmesan if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4