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Butternut Squash Risotto

 Butternut Squash Risotto is a creamy and comforting dish featuring tender risotto rice cooked with roasted butternut squash and Parmesan cheese. It's a perfect fall or winter dish that’s both hearty and satisfying.

Ingredients:

  • Butternut squash (peeled, cubed, and roasted)
  • Arborio rice
  • Onion (diced)
  • Garlic cloves (minced)
  • White wine (optional)
  • Chicken or vegetable broth (warmed)
  • Parmesan cheese (grated)
  • Olive oil
  • Salt
  • Black pepper
  • Fresh sage (chopped, optional)

Instructions:

  1. Roast Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
  2. Cook Risotto: In a large pan, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
  3. Add Wine: If using, pour in white wine and cook until mostly absorbed. Begin adding warm broth one ladle at a time, stirring frequently, and allowing the liquid to be absorbed before adding more.
  4. Incorporate Squash: Once rice is creamy and cooked (about 18-20 minutes), gently fold in roasted butternut squash and grated Parmesan cheese. Season with salt and black pepper to taste.
  5. Serve: Garnish with fresh sage if desired and serve immediately.
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