Butternut Squash Risotto

As the leaves turn vibrant shades of orange and gold, there's an undeniable charm in the air that beckons us to the kitchen. What better way to embrace the richness of the autumn season than with a warm, comforting dish of risotto? This Italian classic is not only versatile but also a canvas for an array of seasonal ingredients. Among them, butternut squash stands out, bringing a touch of sweetness and a splash of color that perfectly complements the creamy texture of risotto.

Embrace the flavors of fall with Butternut Bliss Risotto, a creamy autumn delight that perfectly pairs the sweetness of roasted butternut squash with the luxurious texture of Arborio rice. This simple yet flavorful recipe invites you to explore various seasonal ingredients and customize your dish. Ideal for vegans and comfort food lovers alike, it’s the perfect dish for cozy evenings. Click through to discover the full recipe and elevate your autumn meals!

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Ingredients

1 medium butternut squash, peeled and diced into small cubes

1 cup Arborio rice

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup unsweetened almond milk

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup toasted pumpkin seeds (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

In a saucepan, heat the vegetable broth and almond milk over low heat. Keep warm throughout the cooking process.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Stir in the diced butternut squash and thyme, cooking for about 5-6 minutes until the squash slightly softens.

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently.

Begin adding the warm broth mixture to the rice one ladle at a time, stirring continuously. Wait until the liquid is almost absorbed before adding the next ladle.

Continue this process for about 20 minutes, or until the rice is al dente and creamy. You may not need all of the broth.

Once the risotto is creamy and the rice is cooked, stir in the grated Parmesan cheese until well incorporated.

Season with salt and pepper to taste and remove from heat. Let the risotto rest for 2 minutes before serving.

Serve warm, garnished with toasted pumpkin seeds and fresh parsley on top.

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings