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Butternut Squash Risotto: Creamy Fall Treat

Butternut Squash Risotto
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Enjoy a creamy and comforting Butternut Squash Risotto, a perfect fall dish that embodies the warmth and joy of home cooking.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups warm vegetable broth
  • 1 ½ cups roasted butternut squash puree
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  6. Stir in the roasted butternut squash puree and cook for another 2-3 minutes, stirring until well combined and heated through.
  7. Remove the pot from the heat. Stir in the grated Parmesan cheese and butter until the cheese is melted and the risotto is smooth and creamy.
  8. Season with salt and freshly ground black pepper to taste.
  9. Serve immediately, garnished with fresh sage leaves if desired.

Notes

  • Roast your butternut squash ahead of time for easier preparation. Cut the squash into cubes, toss with a little olive oil, salt, and pepper, and roast at 400°F (200°C) until tender.
  • For an extra creamy texture, you can stir in a tablespoon of mascarpone cheese at the end.
  • If you don’t have white wine, you can substitute with an equal amount of broth or a splash of apple cider vinegar for acidity.

Nutrition

Find it online: https://tastytribune.com/butternut-squash-risotto-creamy-fall/