Name: Butternut Squash Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 tablespoon olive oil; 6 cups vegetable or chicken broth; 4 tablespoons unsalted butter, divided; 1 large shallot, finely chopped; 1 1/2 cups Arborio rice; 1/2 cup dry white wine, such as Sauvignon Blanc; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh sage; Salt and freshly ground black pepper to taste; Pinch of nutmeg

Description

A creamy and comforting Butternut Squash Risotto, perfect for a cozy meal.

Ingredients

1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
6 cups vegetable or chicken broth
4 tablespoons unsalted butter, divided
1 large shallot, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Salt and freshly ground black pepper to taste
Pinch of nutmeg

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Instructions

Preheat oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
While the squash roasts, bring the broth to a simmer in a medium saucepan. Keep it warm over low heat.
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the shallot and cook until softened, about 2-3 minutes.
Add the Arborio rice and stir constantly for about 1 minute until the edges of the grains look translucent.
Pour in the white wine and continue stirring until it is completely absorbed by the rice.
Add one ladleful of the warm broth to the rice and stir until it is almost completely absorbed. Continue adding the broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 20-25 minutes.
The risotto is done when the rice is tender but still has a slight bite (al dente) and the texture is creamy.
Remove the risotto from the heat. Gently stir in the roasted butternut squash, the remaining 2 tablespoons of butter, the Parmesan cheese, fresh sage, and a pinch of nutmeg.
Season with salt and pepper to taste. Serve immediately.

Notes

Ensure the broth is kept warm throughout the cooking process for best results.
Stirring the risotto frequently helps to release the starch from the Arborio rice, creating a creamy texture.
Adjust seasoning to your preference before serving.