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As the leaves begin to turn and the air becomes crisp, the craving for comfort food intensifies. Autumn is the season of cozy dinners and hearty meals, and few dishes embody this spirit better than risotto. This creamy, indulgent dish is the epitome of comfort, offering a warm embrace on chilly evenings. Among the myriad variations of risotto, creamy butternut squash risotto stands out as a seasonal favorite, combining the rich, nutty flavor of butternut squash with the velvety texture of Arborio rice.

Butternut Squash Risotto

Warm up your autumn evenings with this creamy butternut squash risotto recipe! Combining the rich flavors of roasted butternut squash with the velvety texture of Arborio rice, this dish is the ultimate comfort food. Learn how to sauté aromatics, gradually add broth, and perfect the creamy consistency. With its vibrant color and nutritional benefits, including vitamins A and C, this risotto is sure to impress at family dinners or special gatherings. Discover the art of risotto-making today!
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Ingredients
  

1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cut into ½-inch cubes

1 tablespoon olive oil (plus extra for sautéing)

1 cup Arborio rice

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups hot vegetable broth

½ teaspoon dried thyme

½ teaspoon ground nutmeg

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread the seasoned squash evenly on a baking sheet. Roast in the oven for approximately 25-30 minutes, or until the squash is tender and caramelized, turning halfway through cooking for even browning. Once roasted, set aside a few cubes for garnish. Mash the remaining squash into a smooth puree and set aside.

    Sauté Aromatics: In a large saucepan, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes or until it becomes translucent and fragrant. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

      Cook the Risotto: Stir in the Arborio rice and toast it for about 2 minutes, stirring frequently. You want the edges of the rice to turn slightly translucent, which helps enhance the flavor.

        Deglaze with Wine (optional): If using, pour in the dry white wine and allow it to simmer while stirring continuously until fully absorbed by the rice.

          Add Broth Gradually: Begin adding the hot vegetable broth one ladle at a time, stirring frequently to incorporate. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy yet al dente.

            Incorporate Flavors: Once the risotto is cooked, gently fold in the butternut squash puree, dried thyme, ground nutmeg, and season with salt and freshly ground black pepper to taste. If the risotto appears too thick, you can adjust the consistency by adding a little more broth.

              Finish with Cheese & Butter: Remove the risotto from heat and stir in the grated Parmesan cheese and unsalted butter until both are melted and well blended throughout the dish.

                Serve: Spoon the risotto into warmed bowls, garnishing each serving with the reserved roasted butternut squash cubes, a sprinkle of fresh parsley, and extra Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    Presentation Tips: For an elevated presentation, use a large plate to serve, creating a nest with the risotto and topping it with a few roasted squash cubes, a drizzle of extra virgin olive oil, and a fresh herb sprig for added color.