Butternut Squash Risotto Creamy and Comforting Dish

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a saucepan, heat the vegetable broth over medium-low heat. Keep it warm but not boiling.
2. In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until tender. Remove half of the squash and set aside for later.
3. Add the chopped onion and minced garlic to the skillet with the remaining squash. Cook for another 3-4 minutes until the onion is translucent.
4. Stir in the Arborio rice, coating it in the oil and allowing it to toast for about 2 minutes until it’s slightly translucent around the edges.
5. Add a ladle of warm vegetable broth to the rice mixture, stirring continuously until the liquid is mostly absorbed.
6. Repeat this process, one ladle at a time, stirring frequently and allowing each addition of broth to be absorbed before adding the next. This takes about 18-20 minutes.
7. When the risotto reaches a creamy consistency and the rice is al dente, stir in the reserved butternut squash, grated Parmesan cheese, butter, and thyme. Mix until well combined and creamy.
8. Season with salt and pepper to taste. Remove from heat and let rest for a minute.
9. Serve warm, garnished with chopped fresh parsley for a burst of color.