Savory Butternut Squash Risotto Creamy Flavor Boost

Ingredients

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and diced
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter (or vegan butter)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Instructions

1. In a medium saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.
2. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and diced butternut squash to the pot. Cook for another 5-7 minutes, stirring occasionally, until the squash begins to soften.
4. Add the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly so the rice absorbs the flavors and becomes slightly translucent.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Stir in the grated Parmesan cheese, fresh thyme, salt, and pepper. Adjust the seasoning as needed. If the risotto is too thick, add a bit more broth until you reach your desired consistency.
7. Remove from heat and let sit for a minute to thicken slightly.
8. Serve the risotto in individual bowls, garnished with fresh parsley and an additional sprinkle of Parmesan if desired.