Roasted Butternut Squash Risotto is like a cozy hug in a bowl, perfect for those chilly evenings when you crave something comforting yet elegant. This dish combines the nutty sweetness of roasted squash with the creamy richness of risotto, creating a harmonious blend that's hard to resist.
Butternut squash is the star of this dish, bringing sweetness and a lovely texture. Roasting it enhances its natural sugars. Olive oil is used to coat the squash and sauté the onions, imparting a smooth flavor. Salt and pepper balance and enhance the flavors throughout the dish.
Onion provides a savory base, while garlic adds a hint of aromatic depth. Arborio rice is essential for that creamy risotto texture, absorbing flavors beautifully as it cooks. White wine adds acidity and layers of flavor, cutting through the richness.
Vegetable broth keeps the dish vegetarian while adding depth. Parmesan cheese contributes a salty, umami punch. Butter adds silkiness, and parsley offers a fresh, herbal note. Finally, a touch of nutmeg ties everything together with its warm, spicy undertone.
This risotto pairs beautifully with a simple green salad dressed with a light vinaigrette. For a touch of protein, serve it alongside grilled chicken or seared scallops. A glass of the same white wine you used in the recipe perfectly complements the meal.
First, preheat your oven to 400°F (200°C). While that's warming up, toss the butternut squash cubes with a couple of tablespoons of olive oil, a good pinch of salt, and a few grinds of black pepper. Spread them out on a baking sheet in a single layer and pop them into the oven. Let them roast for about 25 to 30 minutes until they're golden and tender. You want them to have a bit of caramelization, which adds amazing flavor.
As the squash roasts, start on your risotto. In a large pot, heat a tablespoon of olive oil over medium heat and add the chopped onion. Let it cook for about 5 minutes until it's translucent and soft. Stir in the minced garlic and cook for another minute, just until it's fragrant. Then, add the Arborio rice, stirring constantly for about 2 minutes to toast it lightly. This helps to develop a nutty flavor.
Pour in the white wine, and stir continuously until the wine is mostly absorbed. This step adds a great depth of flavor and helps to deglaze the pot. Now, it's time for the broth. Add it one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 18-20 minutes, resulting in creamy and tender rice.
Once the rice is perfectly cooked, stir in the roasted butternut squash, grated Parmesan cheese, butter, chopped parsley, and a dash of nutmeg. Mix everything together until the risotto is creamy and the ingredients are well combined. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately for the best texture and flavor.
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