Autumn Butternut Squash Risotto

A creamy risotto with roasted butternut squash, sage, and Parmesan. The perfect comfort dish for crisp autumn days.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, warm
• 2 tbsp butter
• ¼ cup grated Parmesan cheese
• Fresh sage leaves
• Salt and black pepper to taste

Instructions

1. Preheat oven to 200°C (400°F). Toss squash with olive oil, salt and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pan, sauté onion in olive oil until soft. Add garlic and cook for 1 minute.
3. Add Arborio rice and stir for 2 minutes until glossy.
4. Pour in white wine and stir until absorbed.
5. Add warm broth, one ladle at a time, stirring frequently until rice is creamy and cooked (18–20 minutes).
6. Stir in roasted squash, butter, Parmesan, and sage. Season to taste and serve warm.

Top with extra Parmesan and crispy sage for the perfect autumn finish.