Creamy Butternut Squash Risotto

Indulge in the warmth of our Creamy Butternut Squash Risotto, a quintessential fall dish that combines roasted butternut squash with creamy arborio rice. The sweetness of the squash complements the rich texture of the risotto, while fresh sage adds an earthy note, making it the perfect cozy meal for cold nights.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
• 1/4 cup nutritional yeast or grated Parmesan cheese
• Fresh parsley or sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
4. If using, pour in the white wine and stir until absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Once the risotto is cooked, stir in the roasted butternut squash, sage, and nutritional yeast or Parmesan cheese. Mix well and season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley or sage.