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Roasted Butternut Squash Risotto, affectionately named "Golden Embrace," is a culinary masterpiece that harmonizes the earthy sweetness of butternut squash with the creamy richness of Arborio rice. This dish encapsulates the essence of autumn, making it a perfect centerpiece for family gatherings or cozy dinners. As the leaves change color and the air turns crisp, there’s something irresistibly comforting about a warm bowl of risotto, inviting you to relish the flavors of the season. In this article, we will dive into the origins of risotto, the health benefits of butternut squash, and provide a detailed step-by-step guide to crafting this delightful dish in your own kitchen.

Roasted Butternut Squash Risotto

Discover the warm and comforting flavors of Golden Embrace: Roasted Butternut Squash Risotto. This autumn-inspired dish combines the earthy sweetness of butternut squash with the creamy richness of Arborio rice, creating a perfect centerpiece for family gatherings. With a detailed guide on making this Italian classic, learn about the health benefits of squash and tips for achieving the perfect texture. It's time to embrace the season with this delightful recipe that invites creativity in your kitchen!
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

4 cups vegetable or chicken broth, warmed

1 medium onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

1 cup dry white wine (like Pinot Grigio)

½ teaspoon ground nutmeg

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Fresh sage leaves for garnishing

Optional: additional Parmesan cheese for serving

Instructions
 

Roast the Squash: Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, turning halfway through.

    Start the Risotto Base: In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, just until fragrant.

      Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and opaque.

        Add Wine: Pour in the dry white wine and stir until it is mostly absorbed by the rice—this should take about 2-3 minutes.

          Gradually Add Broth: Once the wine is absorbed, begin adding the warmed broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20 minutes until the rice is creamy and al dente.

            Incorporate Nutmeg and Cheese: When you have about 5 minutes left of risotto cooking, fold in the roasted butternut squash, nutmeg, and grated Parmesan cheese. Stir until combined and creamy.

              Finish with Butter: Remove the risotto from heat and stir in the unsalted butter for an extra creamy texture. Season with additional salt and pepper if needed.

                Serve: Plate the risotto and garnish with fresh sage leaves. For an extra touch, sprinkle some additional Parmesan cheese on top if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings