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Creamy Cheesy Butternut Squash Risotto is a dish that beautifully captures the essence of fall. The rich, velvety texture of the risotto combined with the natural sweetness of butternut squash creates a comforting experience that warms both the heart and the palate. Each bite is a delightful blend of flavors, making it an ideal choice for cozy family dinners, festive gatherings, or a special occasion.

30-Minute Cheesy Butternut Squash Risotto

Indulge in the warmth of fall with this Creamy Cheesy Butternut Squash Risotto, a comforting dish perfect for cozy evenings and festive gatherings. The velvety risotto, enriched with the natural sweetness of butternut squash and a generous amount of cheese, creates a crave-worthy experience. Quick to prepare and utterly satisfying, its ideal for busy weeknights. Try it tonight and savor every creamy bite that captures the essence of the season.
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Ingredients
  

1 cup Arborio rice

2 cups butternut squash, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

4 cups low-sodium vegetable broth

1 cup water

1 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

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

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, combine the vegetable broth and water, and heat it over low heat. This will keep it warm during the cooking process, ensuring a creamy risotto.

    Sauté the Vegetables: In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and diced butternut squash, cooking for an additional 3-5 minutes until the squash starts to soften but is not fully cooked.

      Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains in the olive oil and mix well with the vegetables. Allow the rice to toast slightly by cooking it for 1-2 minutes.

        Deglaze with Wine: Carefully pour in the white wine and stir continuously. Cook until the wine is almost entirely absorbed by the rice, which will enhance the flavor and aroma of your risotto.

          Incorporate the Broth: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladle of liquid is mostly absorbed before adding the next one. Continue this process for approximately 15-18 minutes, or until the rice is creamy and reaches an al dente texture.

            Finish with Cheese and Butter: Once the risotto is cooked to your liking, turn off the heat. Stir in the butter, grated Parmesan cheese, and fresh thyme, mixing until the cheese is melted and the risotto takes on a luscious creamy consistency.

              Season and Serve: Taste your risotto and season with salt and freshly cracked black pepper as needed. Serve the risotto warm in bowls, garnished generously with chopped fresh parsley for a pop of color.

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