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As the leaves change color and the air turns crisp, the allure of comfort food becomes undeniable. Fall is the perfect season to indulge in warm, hearty dishes that not only satisfy the palate but also nourish the soul. Butternut squash stands out as a quintessential autumn ingredient, bringing a sweet, nutty flavor and vibrant color to any meal. Among the myriad of ways to enjoy this seasonal staple, Butternut Bliss Risotto shines as a standout dish, combining rich flavors, a creamy texture, and a plethora of nutritional benefits. This recipe is ideal for cozy family dinners or special occasions, offering a delightful way to celebrate the flavors of fall.

Butternut Squash Risotto with Parmesan

Warm up this fall with Butternut Bliss Risotto, a comforting dish that celebrates the sweet, nutty flavor of butternut squash. This creamy risotto features Arborio rice cooked to perfection, with sautéed onions, garlic, and fresh thyme for depth of flavor. Topped with Parmesan and a touch of butter, it's an ideal meal for cozy family gatherings or special occasions. Embrace the essence of autumn and nourish your soul with every spoonful of this delightful recipe!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 ½ cups Arborio rice

1 medium onion, finely chopped

2 garlic cloves, minced

6 cups vegetable broth

1 cup dry white wine (optional, can be substituted with additional broth)

1 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

2 tablespoons olive oil

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

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Squash:

    Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, along with a pinch of salt and black pepper. Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for 25-30 minutes or until the squash is tender and caramelized around the edges. Once done, remove from oven and set aside.

      Heat the Broth:

        In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep this warm throughout the cooking process to ensure your risotto cooks evenly and stays creamy.

          Sauté Aromatics:

            In a large pot, heat the remaining tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft. Next, add the minced garlic and chopped thyme; cook for an additional 1-2 minutes, or just until the garlic is fragrant.

              Toast the Rice:

                Add the Arborio rice to the pot, stirring well to coat each grain in the oil and butter mixture. Allow the rice to toast for about 2-3 minutes, stirring frequently until it becomes slightly translucent around the edges.

                  Deglaze the Pot:

                    Slowly pour in the white wine (or additional broth if you prefer). Stir continuously until the liquid has almost completely evaporated, taking about 3-5 minutes. This deglazing step infuses the rice with rich flavor.

                      Cook the Risotto:

                        Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and just al dente in texture.

                          Incorporate Cheese and Squash:

                            Once the risotto reaches your desired creaminess, gently fold in the roasted butternut squash, freshly grated Parmesan cheese, and the remaining 2 tablespoons of butter. Mix well until everything is combined and creamy. Taste and adjust the seasoning with salt and pepper as needed.

                              Serve:

                                Remove the pot from heat. Spoon the risotto into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot and enjoy your rich, creamy butternut bliss!

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

                                    Presentation Tips: Consider serving the risotto in shallow bowls and topping each serving with extra Parmesan and a sprinkle of fresh thyme for an elegant touch. Drizzle with a little extra virgin olive oil for a glossy finish!