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As the crispness of autumn settles in, there's something undeniably comforting about a warm bowl of risotto. Among the myriad of variations, Creamy Butternut Squash Risotto stands out as a seasonal favorite that beautifully marries the creamy texture of risotto with the sweet, nutty flavors of butternut squash. This dish not only embodies the essence of comfort food but also embraces the growing trend toward plant-based and wholesome meals. With its vibrant color and rich flavor, this risotto is perfect for cozy family dinners, elegant gatherings, or even a simple weeknight meal that feels special.

Creamy Butternut Squash Risotto

Warm up your autumn evenings with a bowl of creamy butternut squash risotto, a delightful dish that complements the season perfectly. This recipe seamlessly blends the nutty flavors of roasted butternut squash with creamy Arborio rice, creating a comforting and nutritious meal. Ideal for family dinners or special gatherings, this risotto is not only delicious but also easy to make and full of wholesome ingredients. Get ready to impress your loved ones and enjoy the cozy essence of fall in every bite!
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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 dry white wine (such as Sauvignon Blanc)

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). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and caramelized. Remove from the oven and set aside.

    Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling while you make the risotto.

      Sauté Aromatics: In a large, heavy-bottomed skillet, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

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

          Deglaze with Wine: Pour in the white wine, stirring continuously until it is mostly absorbed by the rice. This will take about 3-4 minutes.

            Gradually Add Broth: Once the wine has been absorbed, add one ladleful of warm vegetable broth to the rice. Stir frequently, allowing the rice to absorb the broth before adding more. Repeat this process, adding broth one ladle at a time, and stirring, until the rice is creamy and al dente. This should take about 18-20 minutes.

              Incorporate the Squash and Cheese: Once the risotto has reached the desired consistency, gently fold in the roasted butternut squash, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir well to combine. Taste and adjust seasoning with salt and pepper as needed.

                Serve: Serve the risotto warm, garnished with chopped fresh sage leaves and a sprinkle of additional Parmesan cheese. If desired, drizzle a touch of truffle oil over the top for an extra layer of flavor.

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