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As the leaves turn golden and the air becomes crisp, there's an undeniable urge to embrace the comforting flavors of autumn. One dish that perfectly encapsulates the essence of this season is the Autumn Harvest Butternut Squash Risotto. This creamy, luxurious risotto not only warms the soul but also highlights the vibrant flavors of fall, making it an ideal centerpiece for any autumn gathering or a cozy weeknight dinner.

Butternut Squash Risotto

Embrace the cozy flavors of autumn with this delightful Autumn Harvest Butternut Squash Risotto. This creamy dish combines the nutty sweetness of butternut squash with rich Arborio rice, creating a warm centerpiece for your fall gatherings or weeknight dinners. Packed with nutrients, it's not just delicious but also wholesome. Follow our step-by-step guide to master this comforting risotto, perfect for savoring the essence of the season.
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Ingredients
  

1 medium butternut squash, peeled and diced into small cubes (about 2 cups)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

5 cups vegetable or chicken broth, kept warm

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh sage leaves, for garnish

A pinch of nutmeg (optional)

Instructions
 

Sauté the Squash: In a large saucepan, heat the olive oil over medium heat. Add the diced butternut squash and sauté for about 8-10 minutes, or until tender and slightly caramelized. Remove the squash from the pan and set aside.

    Cook the Aromatics: In the same pan, add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the Rice: Pour in the Arborio rice, stirring constantly for about 2-3 minutes, until the rice is lightly toasted and coated in the oil.

        Deglaze with Wine: If using, add the dry white wine to the pan, stirring continuously until the liquid is absorbed.

          Slowly Add Broth: Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

            Incorporate butternut squash: Once the rice is cooked to your liking, fold in the sautéed butternut squash, Parmesan cheese, and butter. Stir well to combine, allowing the flavors to meld. Season with salt, pepper, and a pinch of nutmeg, if using.

              Plate and Garnish: Serve the risotto hot, garnished with fresh sage leaves and an extra sprinkle of Parmesan cheese if desired.

                Enjoy! This comforting dish is perfect as a main course or side dish, especially during the fall season.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4