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As the leaves turn vibrant shades of orange and gold, the craving for comforting dishes intensifies. Risotto, a classic Italian dish known for its creamy texture and rich flavors, fits perfectly into this seasonal transition. It is a dish that celebrates the simple beauty of high-quality ingredients, making it a beloved staple in many households. Among the many variations of risotto, creamy butternut squash risotto stands out, not only for its delightful flavor but also for its stunning presentation.

Butternut Squash Risotto

Embark on a culinary journey this fall with creamy butternut squash risotto, the ultimate comfort food that embraces seasonal flavors. This delightful Italian dish combines the natural sweetness of roasted butternut squash with the creamy texture of Arborio rice, creating a wholesome and indulgent meal. Rich in nutrients and perfect for chilly evenings, this risotto is not only a feast for the taste buds but also a visually stunning centerpiece for your dining table. Discover the simple joy of cooking this heartwarming dish!
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Ingredients
  

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

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

½ cup dry white wine (optional)

4 cups vegetable broth (warm)

1 cup Parmesan cheese, grated

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh sage leaves or parsley for garnish

Instructions
 

Prepare the Butternut Squash: Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes, until tender and golden.

    Cook the Aromatics: In a large saucepan over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

      Toast the Rice: Stir in the Arborio rice, allowing it to toast for 1-2 minutes while stirring constantly. This step helps to develop the risotto's creamy texture.

        Deglaze with Wine: If using, add the white wine to the rice, stirring continuously until it has mostly evaporated and the rice has absorbed the flavor.

          Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time. Stir continuously and allow the rice to absorb most of the liquid before adding the next ladle. This process will take about 18-20 minutes.

            Incorporate Roasted Squash: Once the rice is al dente and creamy, fold in the roasted butternut squash.

              Finish the Risotto: Remove the saucepan from heat. Stir in the grated Parmesan cheese and butter for creaminess. Season with additional salt and pepper to taste.

                Serve: Garnish each serving with fresh sage leaves or parsley for a pop of color and flavor. Serve immediately and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4