Butternut Squash Risotto Creamy and Flavorful Dish

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 0.5 cup Parmesan cheese, grated (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• 1 tablespoon butter (or vegan butter)
• to taste salt and pepper
• for garnish fresh sage leaves

Instructions

1. In a medium pot, bring vegetable broth to a gentle simmer over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced butternut squash. Cook for an additional 5-7 minutes until the squash begins to soften.
4. Add the Arborio rice to the skillet, stirring for 1-2 minutes until the grains are lightly toasted.
5. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding more broth. Repeat this process until the rice is creamy and al dente, about 18-20 minutes total.
6. Once the risotto reaches your desired consistency, remove it from the heat and stir in the grated Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste.
7. Let the risotto rest for a couple of minutes before serving.