Butternut Squash Risotto with Parmesan Recipe

Step 1: Prepare the butternut squash Preheat your oven to 425°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

Step 2: Heat your broth Pour vegetable broth into a saucepan and keep it warm over low heat. This prevents shocking the rice with cold liquid, which can stop the cooking process.

Step 3: Start the risotto base Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute.

Step 4: Toast the rice Add Arborio rice to the pan and stir constantly for 2-3 minutes. The rice should become translucent around the edges but remain white in the center. This toasting step adds depth of flavor.

Step 5: Add wine and begin stirring Pour in white wine and stir until absorbed. Begin adding warm broth one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next.

Step 6: Continue cooking Continue this process for about 18-20 minutes. The rice should be tender but still have a slight bite. Fold in the roasted butternut squash during the last 5 minutes of cooking.

Step 7: Finish with richness Remove from heat and stir in butter, Parmesan cheese, and fresh sage. Season with salt and white pepper to taste.