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Risotto is more than just a dish; it is a culinary experience that has captured the hearts of many. Originating from the northern regions of Italy, particularly Lombardy, risotto is traditionally made using a specific type of short-grain rice known as Arborio. This rice is crucial to achieving the signature creamy texture that defines risotto. Arborio rice contains a higher starch content compared to other rice varieties, which helps create the creamy consistency when cooked slowly and stirred frequently.

Creamy Butternut Squash Risotto

Experience the cozy flavors of autumn with a bowl of Creamy Butternut Squash Risotto. This rich and comforting dish combines the sweet and nutty essence of roasted butternut squash with creamy Arborio rice, perfect for chilly days. Discover a step-by-step recipe that emphasizes essential cooking techniques and ingredient tips, making it accessible for cooks of all levels. Enjoy all the nutritional benefits of butternut squash while creating a visually stunning dish that’s perfect for sharing with loved ones.
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and black pepper, to taste

Fresh sage leaves, chopped (for garnish)

Optional: A drizzle of truffle oil for finishing

Instructions
 

Roast the Butternut Squash: Preheat your oven to 425°F (220°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Arrange the squash cubes in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, or until they are tender and show a beautiful caramelization. Once done, remove from the oven and set aside.

    Prepare the Broth: In a medium saucepan over medium heat, warm the vegetable broth until it's steaming but not boiling. Maintain this warm temperature while you prepare the risotto.

      Sauté Aromatics: In a large, heavy-bottomed skillet, add the remaining tablespoon of olive oil along with 1 tablespoon of butter over medium heat. Once hot, add the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional 1-2 minutes, just until fragrant.

        Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat each grain in the oil and butter mixture. Allow the rice to toast for about 2-3 minutes, until the edges start to appear translucent. This step enhances the flavor of the risotto.

          Deglaze with Wine: Increase the heat slightly and pour in the dry white wine. Stir the rice continuously until the wine is mostly absorbed, which should take around 3-4 minutes. This adds depth and richness to your risotto.

            Gradually Add Broth: Once the wine is absorbed, reduce the heat to medium and add one ladleful of the warm vegetable broth to the rice. Stir frequently, allowing the rice to absorb the broth fully before adding the next ladle. Continue this process, adding broth one ladle at a time and stirring continuously, until the rice reaches a creamy consistency and is al dente – this should take about 18-20 minutes.

              Incorporate the Squash and Cheese: Once your risotto has the desired creamy texture, gently fold in the roasted butternut squash, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir well until all ingredients are heated through and combined. Taste the risotto and adjust seasoning with salt and black pepper as needed.

                Serve: Transfer the risotto to serving plates, garnishing each with chopped fresh sage leaves and a generous sprinkle of additional Parmesan cheese. For an elegant finishing touch, drizzle a small amount of truffle oil over the top before serving.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                    Presentation Tips: Serve the risotto in deep bowls to showcase its creamy texture, and consider adding a few whole sage leaves for visual appeal on top.