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Risotto is a classic Italian dish known for its creamy texture and rich flavors. This dish is primarily made from Arborio rice, which is known for its high starch content that creates a velvety consistency when cooked. In this recipe, we highlight butternut squash as the star ingredient, providing a seasonal touch that enhances the dish's natural sweetness and color. The unique combination of roasted butternut squash, creamy cheese, and aromatic herbs makes Butternut Bliss Risotto a comforting and satisfying meal. This article aims to provide a detailed guide on how to prepare Butternut Bliss Risotto, covering all ingredients, preparation steps, and cooking techniques to ensure your risotto turns out perfectly every time.

Butternut Squash Risotto with Parmesan

Discover the comforting flavors of Butternut Bliss Risotto, a creamy Italian dish featuring roasted butternut squash that adds a seasonal twist. This recipe guides you through the essentials, from selecting Arborio rice to properly toasting it for the perfect texture. With hints of garlic, onion, and Parmesan cheese, each bite is rich and satisfying. Perfect for family dinners or special occasions, this dish will surely impress and warm hearts.
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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

1 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon fresh thyme, chopped (or 1/2 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). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized. Set aside.

      Heat the Broth:

        In a saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.

          Sauté Aromatics:

            In a large pot, heat the remaining olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.

              Toast the Rice:

                Add the Arborio rice to the pot, stirring to coat it with the oil and butter. Cook for about 2-3 minutes, allowing the rice to lightly toast.

                  Deglaze:

                    Pour in the white wine and stir continuously until it has mostly evaporated, about 3-5 minutes. This step adds depth and richness to the risotto.

                      Cook the Risotto:

                        Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process, which should take about 18-20 minutes, until the rice is creamy and just al dente.

                          Stir in Cheese and Squash:

                            Once the rice is cooked, gently fold in the roasted butternut squash, Parmesan cheese, and the remaining 2 tablespoons of butter. Adjust the seasoning with salt and pepper to taste.

                              Serve:

                                Remove from heat and garnish with chopped parsley for a fresh touch. Serve immediately while hot, and enjoy the creamy, flavorful delight!

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