Name: Autumn Butternut Squash Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.00 tsp salt; 0.50 tsp black pepper; 2.00 tbsp olive oil; 3.00 garlic cloves; 1.50 cups arborio rice; 1.00 large onion; 2.00 tbsp butter; 0.50 cup parmesan cheese; 4.00 cups vegetable broth; 1.00 medium butternut squash; 2.00 tsp fresh thyme

Autumn Butternut Squash Risotto

There's something truly comforting about a creamy and savory risotto, especially as the cooler months begin to set in. This delightful dish celebrates autumn with its rich, earthy flavors, brought to life by roasted butternut squash and a touch of parmesan. It's a musical dance of savory aromas that pairs wonderfully with the textures of a creamy risotto—the perfect accompaniment to a brisk fall evening.

For a bit of customization, try adding a dash of nutmeg or sage to accentuate the seasonal flavors. If you prefer, substitute the parmesan with pecorino romano for a tangier finish. Arborio rice, known for its starchiness, creates that quintessential creamy consistency that makes risotto comforting yet sophisticated.

This dish shines as a main course but also makes a striking accompaniment to roasted meats or a hearty vegetable medley. Serve it piping hot, and consider pairing with a glass of crisp white wine. It's ideal for family gatherings or even a quiet night in. Enjoy the flavors of fall in every spoonful.

55min total

4 servings

450 kcal

Ingredients

1.00 tsp salt
0.50 tsp black pepper
2.00 tbsp olive oil
3.00 garlic cloves
1.50 cups arborio rice
1.00 large onion
2.00 tbsp butter
0.50 cup parmesan cheese
4.00 cups vegetable broth
1.00 medium butternut squash
2.00 tsp fresh thyme

Instructions

1

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with 1 tablespoon olive oil, and roast for 25-30 minutes until tender.
2

Meanwhile, in a large saucepan, heat the remaining olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.
3

Stir in the Arborio rice, toasting for 2-3 minutes. Gradually add in the vegetable broth, one ladle at a time, allowing the liquid to absorb before adding more.
4

Once the rice is creamy and tender, stir in the roasted butternut squash, parmesan cheese, butter, salt, and pepper.
5

Garnish with fresh thyme before serving. Enjoy as a standalone dish or alongside roasted meats.

Autumn Butternut Squash Risotto

Instructions

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