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Risotto, a classic Italian dish known for its creamy texture and savory flavor, is beloved by many for its versatility. This comforting dish is a staple in kitchens around the world, particularly during the colder months when warm, hearty meals are in high demand. One of the most delightful variations of risotto is the Creamy Butternut Squash Risotto. This recipe not only highlights the rich and sweet flavor of butternut squash but also embodies the essence of autumn, bringing a seasonal twist to a traditional favorite.

Butternut Squash Risotto

Warm up your dinner routine with this delicious Creamy Butternut Squash Risotto Recipe that's perfect for cozy nights. This comforting dish showcases the sweet, earthy flavor of butternut squash combined with the rich creaminess of Arborio rice. Learn how to create this seasonal favorite with easy steps and top tips that will impress family and friends. Click through to explore the full recipe and bring a taste of autumn to your table!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 ½ cups Arborio rice

4 cups vegetable broth (low-sodium, heated)

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon unsalted butter

½ cup grated Parmesan cheese

1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)

Salt and pepper to taste

¼ cup pumpkin seeds, toasted (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Butternut Squash: In a pot, boil the diced butternut squash in salted water for about 10 minutes until tender. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add garlic and cook for an additional minute until fragrant.

      Toast the Rice: Stir in the Arborio rice to the skillet and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.

        Add Broth Gradually: Begin adding the heated vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding the next ladle. This process will take about 18-20 minutes.

          Incorporate Squash: Once the risotto is creamy and al dente, fold in the boiled butternut squash, butter, and Parmesan cheese. Stir until well combined.

            Flavor with Sage: Mix in the fresh sage, seasoning with salt and pepper to taste. Remove from heat and let it rest for a minute.

              Serve: Spoon the risotto into bowls and garnish with toasted pumpkin seeds and chopped parsley.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings

                  - Presentation Tips: Serve the risotto in shallow bowls, drizzle a bit of olive oil on top for added richness, and sprinkle with extra Parmesan and fresh herbs for color.