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As the leaves begin to turn and the air becomes crisp, there's nothing quite like a warm, comforting dish to celebrate the flavors of the season. Enter Velvet Butternut Squash Risotto—a dish that not only warms the soul but also embodies the essence of autumn. This creamy, rich risotto is a delightful blend of arborio rice, roasted butternut squash, and a medley of savory ingredients that come together to create an unforgettable meal.

Velvet Butternut Squash Risotto

Indulge in the perfect autumn dish with this Velvet Butternut Squash Risotto recipe. Combining creamy arborio rice with roasted butternut squash, fragrant garlic, and fresh Parmesan, this risotto is a warm, comforting delight. Discover step-by-step instructions to master this Italian classic, learn about the key ingredients that create its luxurious texture, and explore serving suggestions to elevate your presentation. Embrace seasonal flavors and enjoy this nourishing meal!
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Ingredients
  

1 medium butternut squash, peeled and cubed (about 4 cups)

1 cup Arborio rice

4 cups vegetable broth (warmed)

1 cup dry white wine (e.g., Sauvignon Blanc)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons unsalted butter (or olive oil for a vegan option)

2 tablespoons olive oil

Salt and pepper to taste

Fresh sage leaves, for garnish

Optional: a pinch of nutmeg and a drizzle of balsamic glaze for finishing

Instructions
 

Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized. Remove from the oven and let cool slightly.

    Prepare the Risotto Base: In a large saucepan, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add the Arborio Rice: Add the Arborio rice to the saucepan and stir to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring constantly.

        Deglaze with Wine: Pour in the white wine and cook, stirring continuously, until the wine is almost completely absorbed by the rice.

          Add the Broth Gradually: Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. This should take about 18-20 minutes. The risotto should become creamy and the rice tender yet still al dente.

            Incorporate the Butternut Squash: Once the rice is cooked, gently fold in the roasted butternut squash. If you desire a creamier texture, you can mash a portion of the squash and mix it into the risotto.

              Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese (or nutritional yeast), and season with salt, pepper, and a pinch of nutmeg if using. Cook for an additional 1-2 minutes to combine everything well.

                Serve and Garnish: Spoon the risotto into bowls, garnishing each serving with fresh sage leaves, a drizzle of balsamic glaze, and an extra sprinkle of Parmesan if desired.

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