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As the leaves turn golden and the air grows crisp, there’s nothing quite as comforting as a warm, creamy bowl of risotto. Among the many variations of this beloved Italian dish, Velvet Butternut Squash Risotto stands out as a true seasonal delight. This recipe not only tantalizes the taste buds with its rich, velvety texture and subtly sweet flavor but also embodies the essence of autumn with its vibrant orange hue.

Velvet Butternut Squash Risotto

Indulge in the warmth of autumn with this Velvet Butternut Squash Risotto, a creamy and flavorful dish perfect for any occasion. This recipe highlights the natural sweetness of butternut squash, enhanced by the creamy arborio rice and seasonal herbs. Ideal for cozy family dinners or elegant gatherings, this risotto is not just a meal but a comforting experience. Packed with nutrients and customizable with proteins, it's a dish everyone can enjoy. Bring this rich culinary tradition to your table!
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Ingredients
  

1 medium butternut squash, peeled and diced into small cubes

4 cups vegetable stock

1 cup Arborio rice

1 small onion, finely chopped

3 cloves garlic, minced

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

1 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.

    Prepare the Stock: In a saucepan, bring the vegetable stock to a gentle simmer. Keep it warm over low heat.

      Sauté Aromatics: In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and fresh sage, cooking for an additional 1-2 minutes until fragrant.

        Toast the Rice: Stir in the Arborio rice, coating it with the oil and butter. Toast the rice for 2-3 minutes, stirring constantly, until it's lightly golden and the edges are translucent.

          Deglaze with Wine: Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.

            Add Broth Gradually: Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process will take about 18-20 minutes, and the risotto should be creamy and the rice al dente when finished.

              Incorporate the Squash: Once the risotto is ready, gently fold in the roasted butternut squash, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir until everything is well combined, and season with additional salt and pepper to taste.

                Serve: Spoon the risotto into warm bowls, and garnish with extra Parmesan cheese and chopped parsley. Drizzle with a little olive oil for a finishing touch.

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