Scandal Boggs ┃ Fashion, Beauty & Home

As the leaves change and the temperature drops, fall brings with it a bounty of seasonal ingredients that lend themselves to hearty, comforting meals. One such dish that perfectly captures the essence of autumn is Butternut Squash Risotto.

This recipe is not only delicious and satisfying but also affordable and easy to prepare, making it an ideal choice for home cooks looking to embrace the flavors of the season without spending a fortune.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 ½ cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh sage or thyme for garnish (optional)

Instructions:

1. Prepare the Butternut Squash: Start by peeling and dicing the butternut squash into small cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the squash is tender and lightly caramelized.
2. Sauté the Aromatics: While the squash is roasting, heat the olive oil and one tablespoon of butter in a large, deep skillet or saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and translucent. This forms the flavorful base of your risotto.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring continuously for about 2 minutes to toast the rice lightly. This step helps the rice to absorb the flavors and achieve the creamy texture characteristic of risotto.
4. Deglaze with Wine: Pour in the dry white wine, stirring constantly until the wine is mostly absorbed by the rice. This adds a depth of flavor and a touch of acidity to balance the richness of the dish.
5. Cook the Risotto: Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This gradual process usually takes about 18-20 minutes and ensures that the rice cooks evenly and becomes creamy.
6. Incorporate the Squash and Cheese: Once the rice is al dente and creamy, gently fold in the roasted butternut squash and the grated Parmesan cheese. Stir in the remaining tablespoon of butter for extra richness. Adjust the seasoning with salt and pepper to taste.
7. Serve and Garnish: Serve the risotto hot, garnished with fresh sage or thyme if desired. The herbs add a fragrant touch that complements the sweet and nutty flavor of the butternut squash.

Butternut Squash Risotto is a perfect dish for fall, combining the season’s signature squash with the creamy comfort of risotto. This recipe is straightforward and economical, making it accessible for any home cook. Enjoy this delightful and hearty meal throughout Fall 2024, whether you’re cooking for yourself, your family, or entertaining guests. The warmth and richness of this dish will surely make it a favorite on your autumn menu.