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As the leaves turn and the air cools, many of us turn to comforting, hearty meals that embody the essence of fall. One such dish that captures the warmth and richness of the season is Velvet Butternut Squash Risotto. This exquisite Italian dish has become a favorite among food enthusiasts for its creamy texture and deep, savory flavors, making it a perfect choice for family gatherings or intimate dinners. Risotto, a staple in Northern Italian cuisine, is traditionally made with Arborio rice, which is known for its high starch content that lends a creamy consistency to the dish without the need for heavy cream.

Velvet Butternut Squash Risotto

Discover the comforting warmth of Velvet Butternut Squash Risotto, the perfect fall dish to warm your soul. This creamy Italian classic combines the silky texture of Arborio rice with the natural sweetness of roasted butternut squash, creating a delectable meal for any occasion. Packed with essential nutrients, it's both nourishing and delicious. Explore tips for ingredient selection, preparation techniques, and creative variations to make it your own. Enjoy a cozy culinary experience!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

Fresh sage leaves, for garnish (optional)

Instructions
 

Prepare the Squash: In a large pot, bring salted water to a rolling boil. Carefully add the diced butternut squash and cook until tender, approximately 10 minutes. Drain the squash and set it aside. Once cooled slightly, use a fork or potato masher to roughly mash the squash, leaving some small chunks for added texture.

    Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat, allowing it to warm gently while you prepare the risotto. It's important that the broth stays warm for optimal cooking.

      Sauté Aromatics: In a large skillet or saucepan, combine the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it turns translucent and soft, about 5 minutes. Stir in the minced garlic and fresh thyme, cooking for another minute until aromatic.

        Toast the Rice: Add the Arborio rice to the skillet, stirring to ensure each grain is coated with the oil and aromatics. Toast the rice for about 2-3 minutes, until it starts to turn slightly translucent around the edges.

          Add Wine: Carefully pour in the dry white wine, stirring continuously until the rice has absorbed most of the liquid, roughly 2-3 minutes. This step enhances the flavor and is key to achieving a creamy texture.

            Incorporate Broth: Begin ladling in the warm vegetable broth, one ladle at a time. Stir frequently, allowing the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

              Add Butternut Squash: Once the risotto reaches the desired creamy consistency, gently fold in the mashed butternut squash and the remaining tablespoon of butter. Stir until well combined and creamy, then mix in the grated Parmesan cheese. Season with salt and pepper to your taste.

                Serve: Remove the skillet from heat. Serve the risotto hot, garnished with fresh sage leaves, if desired, and additional Parmesan cheese for a finishing touch.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    Presentation Tips: For an appealing presentation, serve the risotto in shallow bowls, creating a small well in the center for a dollop of extra Parmesan. Drizzle with a few drops of olive oil, and place a couple of whole sage leaves for an elegant touch.