Butternut Squash Risotto

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Peel, seed, and dice the butternut squash into 1/2-inch cubes.

2. 2

   Spread the squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and lightly browned.

3. 3

   While the squash is roasting, bring the vegetable stock to a simmer in a saucepan. Keep it warm over low heat.

4. 4

   In a separate large pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

5. 5

   Stir in the arborio rice and cook for 1-2 minutes until the grains are well-coated and slightly toasted.

6. 6

   Pour in the white wine and stir until it is fully absorbed by the rice.

7. 7

   Add the warm vegetable stock one ladle at a time, stirring continuously, allowing the rice to absorb the stock before adding more. This process should take about 18-20 minutes. The rice should be al dente and creamy, not mushy.

8. 8

   Once the risotto is cooked, fold in the roasted butternut squash, grated Parmesan cheese, and additional salt and pepper to taste.

9. 9

   Serve the risotto warm, garnished with extra Parmesan cheese if desired.