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Risotto is a beloved Italian dish known for its versatility and comforting nature. As the cooler months approach, there's something particularly inviting about a creamy bowl of risotto that warms both the heart and the soul. This creamy butternut squash risotto is the perfect embodiment of autumn, showcasing the vibrant, sweet flavor of butternut squash while delivering a rich and satisfying meal. The appeal of this dish lies not only in its delightful taste but also in its nutritional benefits, making it an ideal choice for both a hearty main course and a flavorful side dish for gatherings.

Butternut Squash Risotto

Indulge in the comforting flavors of creamy butternut squash risotto, a perfect dish for cozy autumn evenings. This Italian classic features sweet, roasted butternut squash balanced by the creamy texture of arborio rice, enhanced with aromatic garlic and onions. With its nutritional benefits and rich taste, this risotto is not only a delightful main course but also an impressive side for gatherings. Follow simple steps to create a heartwarming meal that will impress your family and friends. Enjoy the essence of fall in every bite!
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Ingredients
  

1 medium butternut squash (approximately 2 cups, peeled and diced into 1-inch cubes)

1 cup arborio rice

5 cups vegetable broth

1 medium onion (finely chopped)

3 cloves garlic (minced)

1/2 cup vegetable broth or apple cider (for a twist)

1 cup grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons unsalted butter

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Fresh parsley or sage leaves (for garnish)

Optional: A handful of toasted pumpkin seeds (for an added crunch)

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and freshly cracked pepper. Spread the squash in an even layer on a baking sheet and roast for about 20-25 minutes, or until it becomes fork-tender and caramelized around the edges. Once roasted, remove from the oven and set aside.

    Prepare the Broth: In a medium saucepan, gently heat the vegetable broth over medium heat until it reaches a low simmer. Reduce the heat to keep it warm without boiling.

      Sauté Aromatics: In a large, heavy-bottomed pot, add 2 tablespoons of olive oil and heat over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onions become translucent. Then, add the minced garlic and cook for an additional minute, stirring often to release its aromatic flavor.

        Toast the Rice: Stir in the arborio rice, allowing it to cook for 2-3 minutes. Stir constantly until the edges of the grains look translucent, which enhances the nuttiness of the rice.

          Deglaze with Wine: Pour in the dry white wine (or vegetable broth/apple cider) and stir well. Allow the rice to absorb the liquid, which adds depth of flavor.

            Add Broth Gradually: Start adding the warmed vegetable broth, one ladle at a time, to the rice mixture. Stir frequently and wait until each ladleful of broth is mostly absorbed before adding the next. This technique encourages the rice to release its starches, resulting in a creamy texture. Continue this process until the rice is al dente and has absorbed most of the liquid, about 20-25 minutes.

              Incorporate Roasted Squash: Once the rice is cooked, gently fold in the roasted butternut squash, grated Parmesan cheese, butter, and ground nutmeg. Taste and adjust the seasoning with salt and pepper as needed.

                Serve: Remove the risotto from heat and let it rest for a few moments. When ready, serve the risotto in bowls. Garnish with fresh parsley or sage leaves, and sprinkle with toasted pumpkin seeds for an added crunch and visual appeal.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4.

                    Enjoy this autumn-inspired dish as a comforting main course or a rich side at your favorite gatherings!