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Risotto is a traditional Italian dish that has captured the hearts and palates of food lovers around the world. Known for its creamy consistency and rich flavors, risotto is a versatile canvas that can be enhanced with various ingredients. This recipe showcases the unique combination of sweet butternut squash and creamy cheese, making it an ideal choice for cozy fall and winter meals.

30-Minute Cheesy Butternut Squash Risotto

Warm up your fall evenings with this creamy cheesy butternut squash risotto, the ideal cozy comfort food for chilly nights. With its rich flavors and delightful texture, this easy weeknight dinner shines at holiday gatherings or special celebrations. Perfectly creamy and infused with the natural sweetness of butternut squash, this dish will leave your taste buds craving more. Try it tonight and enjoy the comforting embrace of homemade goodness. Save this for later!
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Ingredients
  

1 cup Arborio rice

2 cups butternut squash, diced

1 small onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth (low sodium)

1 cup dry white wine

1 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm while you cook the risotto.

    Sauté the Veggies: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and diced butternut squash. Sauté for another 3-5 minutes until the squash begins to soften.

      Add the Arborio Rice: Stir in the Arborio rice, ensuring it is well coated with the oil and combined with the vegetables. Cook for 1-2 minutes, allowing the rice to toast slightly.

        Deglaze with Wine: Pour in the white wine and stir constantly until it is nearly all absorbed by the rice.

          Incorporate the Broth: Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-18 minutes, or until the rice is creamy and cooked al dente.

            Add Cheese and Butter: Once the rice is cooked, turn off the heat and stir in the butter, grated Parmesan cheese, and thyme. Mix until the cheese is melted and the risotto is creamy.

              Season and Serve: Taste and add salt and pepper as needed. Serve the risotto warm, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4