Risotto is a comforting Italian dish that never fails to delight the senses with its creamy texture and rich flavors. In this recipe, we take the classic risotto to the next level by incorporating the sweet and nutty taste of roasted butternut squash. The combination of creamy Arborio rice, flavorful Parmesan cheese, and tender caramelized squash creates a dish that is both satisfying and heartwarming. Serve this Roasted Butternut Squash Risotto as a main course or as a side dish to complement your favorite Italian-inspired meal.
**Roasted Butternut Squash Risotto**
**Ingredients:**
– 1 small butternut squash, peeled, seeded, and cut into small cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 6 cups chicken or vegetable broth
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cups Arborio rice
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped, for garnish
**Instructions:**
1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for about 25-30 minutes, or until the squash is tender and caramelized. Set aside.
3. In a saucepan, heat the chicken or vegetable broth until warm. Keep it simmering over low heat.
4. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the Arborio rice to the skillet and stir to coat the grains with the butter and onion mixture. Cook for 1-2 minutes, until the rice is slightly toasted.
6. Pour in the white wine and cook, stirring continuously, until it is absorbed by the rice.
7. Begin adding the warm broth to the skillet, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
8. Fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
9. Remove the risotto from the heat and let it rest for a minute before serving.
10. Serve the Roasted Butternut Squash Risotto warm, garnished with chopped parsley and an extra sprinkle of Parmesan cheese.
Enjoy this Roasted Butternut Squash Risotto as a cozy and delicious dish that captures the essence of Italian comfort food. The creamy texture of the Arborio rice paired with the caramelized sweetness of the butternut squash makes this recipe a perfect choice for a weekend dinner or a special occasion meal. Bon appétit!
