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Creamy butternut squash risotto is the epitome of comfort food, combining rich flavors and a creamy texture that warms the soul during chilly months. This dish not only showcases the seasonal appeal of butternut squash, with its sweet, nutty flavor, but also highlights the versatility of risotto as a canvas for various ingredients. Homemade risotto is a labor of love that rewards you with fresher flavors and a creamy consistency that pre-packaged alternatives simply can't match. Whether you're serving it as a main course or a side dish, this creamy butternut squash risotto is sure to impress.

Creamy Butternut Squash Risotto

Discover the ultimate comfort food with this creamy butternut squash risotto recipe. This dish perfectly blends the sweetness of roasted butternut squash with the rich, velvety texture of homemade risotto. Made with Arborio rice, aromatic onion and garlic, and a splash of cream, it's a delightful choice for any occasion. Packed with flavor and nutrients, each bite warms the soul and makes a stunning centerpiece for your dinner table. Enjoy the joys of cooking and the seasonal goodness of butternut squash!
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Ingredients
  

1 medium butternut squash (approximately 2 pounds), peeled, seeded, and diced into ½-inch cubes

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

½ cup vegetable broth (for deglazing, see below)

4 cups vegetable broth, heated

½ cup grated Parmesan cheese

½ cup heavy cream

2 tablespoons unsalted butter

1 teaspoon fresh sage, chopped

Salt and pepper to taste

Optional: toasted pumpkin seeds for garnish

Instructions
 

Roast the Butternut Squash:

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly and roast for 25-30 minutes or until tender and caramelized, stirring occasionally. Once done, remove from the oven and set aside.

      Sauté Aromatics:

        In a large saucepan or deep skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute, allowing it to release its fragrant aroma.

          Toast the Arborio Rice:

            Add the Arborio rice to the pan, stirring well to coat the grains in the oil. Toast the rice for about 1-2 minutes until the edges of the grains start to look slightly translucent.

              Deglaze with Broth:

                Pour in ½ cup of vegetable broth to deglaze the pan, stirring continuously until the liquid is almost completely absorbed by the rice, about 2-3 minutes.

                  Add Broth Gradually:

                    Gradually add the heated vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and cooked al dente.

                      Incorporate Cream and Cheese:

                        Once the rice is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese, along with the roasted butternut squash. Mix gently until the cheese has melted and the risotto achieves a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.

                          Finish with Butter and Sage:

                            Remove the risotto from heat and incorporate the unsalted butter and chopped fresh sage, stirring until everything is well combined. Let it sit for a couple of minutes to meld the flavors.

                              Serve and Garnish:

                                Spoon the creamy risotto into individual bowls. For an appealing touch, sprinkle the top with toasted pumpkin seeds and additional fresh sage if desired. Serve hot and enjoy this comforting dish!

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