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Butternut Squash Risotto

Butternut Squash Risotto
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Butternut squash risotto is a delightful dish that brings warmth and comfort to any dining experience. The creamy Arborio rice blends perfectly with sweet, roasted butternut squash, creating a rich and flavorful meal that’s perfect for cozy nights in or festive gatherings. This recipe is not only simple to prepare but also incredibly versatile: serve it as a main dish or as an elegant side. Whether you are looking to impress guests or simply enjoy a hearty meal at home, this risotto will surely satisfy. With a touch of fresh sage and the richness of Parmesan cheese, each bite is a celebration of autumn flavors.

Ingredients

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  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced butternut squash
  • 2 tbsp extra virgin olive oil
  • 6 fresh sage leaves, chopped
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. In a saucepan, keep the vegetable broth warm over low heat.
  3. In a large pan, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 4-5 minutes), then add minced garlic and cook for another minute.
  4. Stir in the Arborio rice and coat each grain with oil for about 2 minutes. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (approximately 20 minutes).
  5. Fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage until well combined.
  6. Serve hot with an additional drizzle of olive oil or more Parmesan if desired.

Nutrition

Find it online: https://recipesbyphoenix.com/butternut-squash-risotto/