Velvet Butternut Squash Risotto

As the leaves change and the air turns crisp, there’s nothing quite like the comforting embrace of a warm bowl of risotto. Among the myriad of flavors that autumn brings, the Velvet Butternut Squash Risotto stands out as a quintessential dish that embodies the essence of the season. This delightful recipe not only showcases the rich, earthy sweetness of butternut squash, but also offers a creamy, luxurious texture that makes it a perfect centerpiece for any fall gathering or a cozy weeknight dinner.

Indulge in the warm flavors of fall with Velvet Butternut Squash Risotto, a comforting dish perfect for cozy gatherings or a weeknight dinner. Featuring creamy arborio rice and sweet roasted butternut squash, this recipe not only highlights seasonal ingredients but also caters to various dietary needs, making it versatile for all. Easy to prepare and rich in taste, this risotto is a delicious way to celebrate autumn's bounty. Share this delightful dish with loved ones and make lasting culinary memories!

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Ingredients

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

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 and 1/2 cups Arborio rice

1/2 cup dry white wine (optional)

4 cups vegetable broth, heated

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons unsalted butter (or vegan butter)

Salt and pepper, to taste

Fresh sage leaves, for garnish

Optional: 1/4 cup toasted pumpkin seeds for topping

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes, or until tender and caramelized. Set aside.

Prepare the Base: In a large skillet or a saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Toast the Rice: Add the Arborio rice to the onion and garlic mixture, stirring to coat the rice grains in the oil. Cook for 2-3 minutes, allowing the rice to toast slightly.

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

Gradually Add Broth: Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and let each addition absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Combine and Cream: Once the risotto is cooked, stir in the roasted butternut squash, Parmesan cheese, and butter. Mix until well combined and creamy. Season with salt and pepper to taste.

Garnish and Serve: Serve the risotto immediately in bowls. Garnish with fresh sage leaves and, if desired, sprinkle with toasted pumpkin seeds for added crunch. Enjoy your luxurious Velvet Butternut Squash Risotto!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings