Creamy and comforting, this autumn-inspired risotto features tender roasted butternut squash and a velvety Parmesan cheese sauce. The sweet, nutty flavor of the squash perfectly complements the richness of the risotto, making it an elegant main course or a hearty side dish.
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, pepper, and thyme.
Spread on a baking sheet in a single layer.
Roast for 25-30 minutes, or until tender and slightly caramelized.
Set aside and keep warm.
In a large saucepan or Dutch oven, heat olive oil and butter over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Pour in the white wine, stirring constantly until absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently.
Allow the liquid to be absorbed before adding more.
Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
Gently fold in the roasted butternut squash.
Stir in Parmesan cheese, heavy cream (if using), and chopped sage.
Season with additional salt and pepper to taste.
Cook for another 2 minutes to meld flavors.
Remove from heat and let the risotto rest for 2-3 minutes.
Garnish with fresh parsley and more Parmesan.
Serve hot with a side of crusty bread or a green salad.
Make It Vegan: Use dairy-free butter and skip the Parmesan or use nutritional yeast.
For Extra Flavor: Add a splash of white truffle oil before serving.
Cheese Options: Substitute Gruyère or Pecorino for Parmesan.
Make It Nutty: Add toasted pine nuts or walnuts as a garnish.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
4 servings