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Butternut Squash Risotto

A creamy and savory dish featuring the sweet, nutty flavor of butternut squash paired with Arborio rice, perfect for family gatherings or cozy winter evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice This type of rice creates the creamy texture characteristic of risotto.
  • 4 cups vegetable broth Warm the broth before adding to the rice.
  • 1 cup butternut squash, diced Peel, remove seeds, and dice to ensure even cooking.
  • 1 small onion, finely chopped For flavor base.
  • 2 cloves garlic, minced Enhances flavor.
  • 1/2 cup grated Parmesan cheese Adds creaminess and flavor.
  • 2 tablespoons olive oil For sautéing onions and garlic.
  • to taste Salt and pepper Adjust based on preference.
  • fresh leaves sage, for garnish Optional, adds aromatic touch.

Method
 

Preparation
  1. Start by peeling the butternut squash, removing the seeds, and dicing it into small cubes.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the finely chopped onion and garlic, stirring until they are translucent and fragrant—around 3-4 minutes.
Cooking
  1. Add the Arborio rice to the pot, stirring it into the onion and garlic mixture for about 2 minutes.
  2. Add the diced butternut squash into the pot, mixing well, then add a ladleful of the warm vegetable broth.
  3. Continue adding broth one ladle at a time, stirring frequently, until fully absorbed—about 18-20 minutes until creamy and al dente.
  4. Once cooked, stir in the grated Parmesan cheese, seasoning with salt and pepper to taste.
  5. Garnish with fresh sage leaves before serving.

Notes

Store leftover risotto in an airtight container in the refrigerator for 3-4 days or freeze for up to a month. Reheat with a splash of vegetable broth or water to restore creaminess.