Butternut Squash Risotto

Autumn brings a unique culinary charm that is deeply rooted in tradition. As the days grow shorter and the temperatures dip, we instinctively gravitate towards hearty, warming meals. Seasonal ingredients like squash, apples, root vegetables, and spices such as cinnamon and nutmeg play a crucial role in defining autumn cuisine. These ingredients not only evoke feelings of nostalgia but also offer a wealth of flavors that can transform any dish into a comforting masterpiece.

Celebrate the flavors of fall with our Autumn Harvest Butternut Squash Risotto—an ideal dish for cozy dinners and festive gatherings. This creamy risotto combines nutritious butternut squash with savory aromatics and rich Parmesan cheese, creating a comforting meal that embodies the essence of the season. Dive into the step-by-step preparation and explore the wholesome ingredients that make this dish both delicious and nourishing. Perfect for sharing with loved ones!

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Ingredients

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

1 cup Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

3 cloves garlic, minced

1 cup dry white wine (optional; can substitute with additional broth)

1 cup grated parmesan cheese (or vegan alternative)

3 tablespoons olive oil

2 tablespoons unsalted butter (or vegan butter)

1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

Salt and pepper to taste

Fresh parsley or sage leaves for garnish

Instructions

Prepare the Butternut Squash:

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.

Make the Broth:

In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling while you prepare the risotto.

Sauté Vegetables:

In a large, heavy-bottomed pot, heat the remaining olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped sage, and cook for another minute until fragrant.

Toast the Rice:

Add the Arborio rice to the pot. Stir for about 2-3 minutes, allowing the rice to toast and become slightly translucent.

Deglaze with Wine:

If using, pour in the dry white wine and stir continuously until the liquid has mostly evaporated. This adds depth to your risotto.

Add Broth Gradually:

Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes. The risotto should be creamy and the rice al dente by the end.

Combine Squash and Cheese:

Once the risotto is cooked, gently fold in the roasted butternut squash and grated parmesan cheese. Adjust the seasoning with salt and pepper to taste.

Serve:

Spoon the risotto onto plates or bowls. Garnish with fresh parsley or sage leaves, and a sprinkle of extra parmesan cheese if desired. Serve immediately while hot.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings