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Risotto, with its creamy texture and rich flavors, is truly the epitome of comfort food. Originating from the northern regions of Italy, this dish has become a beloved staple around the world, cherished for its versatility and ability to evoke warmth and satisfaction. With each creamy spoonful, risotto offers a cozy embrace, perfect for chilly evenings or festive gatherings.

Creamy Butternut Squash Risotto

Indulge in the comforting flavors of creamy butternut squash risotto, a perfect dish for chilly evenings and festive gatherings. This recipe combines the natural sweetness of roasted butternut squash with rich Arborio rice, creating a luscious, velvety texture. With fresh ingredients, including aromatic onion, garlic, and a touch of Parmesan, this risotto is a nutritious, seasonal delight. Perfect for family dinners or special occasions, serve it warm for a cozy meal that nourishes both body and soul.
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into ½-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, heated

½ cup grated Parmesan cheese

½ cup heavy cream

2 tablespoons unsalted butter

1 teaspoon fresh sage, chopped

Salt and pepper to taste

Optional: toasted pumpkin seeds for garnish

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 for 25-30 minutes or until tender and caramelized, stirring occasionally. Set aside.

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

      Toast the Arborio Rice: Add the Arborio rice to the pan and stir well to coat it with the oil and sauté for about 1-2 minutes until the grains are slightly translucent at the edges.

        Deglaze with Wine: Pour in the white wine (if using) and stir, allowing it to evaporate and absorb into the rice, about 2-3 minutes.

          Add Broth Gradually: Begin adding the heated vegetable broth, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes. The rice should be creamy and al dente when done.

            Incorporate Cream and Cheese: Once the rice is cooked, stir in the heavy cream, grated Parmesan, and roasted butternut squash. Mix gently until the cheese melts and the risotto is creamy. Adjust seasoning with salt and pepper to taste.

              Finish with Butter and Sage: Remove the risotto from heat and stir in the unsalted butter and fresh sage for an aromatic finish. Let it sit for a couple of minutes before serving.

                Serve and Garnish: Spoon the creamy risotto into serving bowls. For extra flair, sprinkle with toasted pumpkin seeds and additional sage if desired. Enjoy hot!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings