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Risotto is a beloved dish that showcases the heart of Italian cuisine. Characterized by its creamy texture and rich flavors, risotto has earned its place as a staple in many households and restaurants across the globe. This comforting dish is not only a versatile base for various ingredients but also a canvas for seasonal flavors. Among the myriad of risotto variations, the Harvest Gold Roasted Butternut Squash Risotto stands out as a quintessential fall dish.

Roasted Butternut Squash Risotto

Indulge in the warmth of autumn with our Harvest Gold Roasted Butternut Squash Risotto recipe. This creamy Italian classic features sweet roasted butternut squash, aromatic herbs, and rich Parmesan cheese, creating a comforting dish that highlights seasonal flavors. Perfect for cozy dinners or elegant gatherings, this risotto combines nutritious ingredients and a step-by-step cooking process that guarantees creamy perfection. Elevate your fall menu with this delightful dish!
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Ingredients
  

1 medium butternut squash, peeled and diced into cubes (approximately 4 cups)

2 tablespoons olive oil, divided

Salt and pepper, to taste

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

½ cup dry white wine (optional)

4 cups vegetable broth, warmed

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

Fresh parsley or sage, chopped, for garnish

Instructions
 

Roast the Squash: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender and caramelized. Once done, remove from the oven and set aside.

    Sauté Aromatics: In a large pot or deep skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes, or until it becomes translucent and soft. Stir in the minced garlic, cooking for an additional minute until the garlic is fragrant.

      Add Rice: Pour the Arborio rice into the pot, stirring well to ensure each grain is coated with oil. Toast the rice for about 2-3 minutes, allowing the edges to become slightly translucent, which enhances its flavor.

        Deglaze with Wine: If using, pour the white wine into the pot. Stir continuously until most of the wine is absorbed by the rice. This step adds a rich depth of flavor to your risotto.

          Slowly Add Broth: Gradually begin adding the warmed vegetable broth one ladle-full at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next ladle. This gentle stirring and gradual addition of broth will create a creamy texture and should take about 18-20 minutes.

            Incorporate Squash and Season: Once the risotto reaches a creamy consistency and the rice is al dente, gently fold in the roasted butternut squash along with the fresh thyme. Remove the pot from heat and stir in the Parmesan cheese and butter, enhancing the creaminess of the dish. Taste and season with additional salt and pepper as needed.

              Serve: Spoon the creamy risotto into bowls or plates. Garnish with freshly chopped parsley or sage for a vibrant touch. For an extra indulgence, drizzle a little olive oil and add more Parmesan on top before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  Presentation Tips: Consider serving the risotto in shallow bowls for a beautiful display. A sprinkle of extra thyme leaves and a light drizzle of olive oil can enhance the visual appeal significantly.