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Instructions
1. Roast the Butternut Squash
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add the diced squash and cook until tender and lightly caramelized (about 10-12 minutes). Set aside.
2. Sauté the Mushrooms
- In the same pan, heat another tbsp of olive oil.
- Add the mushrooms and cook until golden brown and tender (5-7 minutes). Season with salt and pepper, then set aside.
3. Cook the Risotto
- In a large saucepan, heat the remaining olive oil over medium heat.
- Sauté the onion and garlic until soft and translucent (about 3 minutes).
- Stir in the Arborio rice, coating it in the oil, until slightly toasted (2 minutes).
- Pour in the white wine and let it simmer until mostly evaporated.
4. Simmer to Creamy Perfection
- Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
- After about 10 minutes, fold in the roasted squash. Continue adding broth until the rice is al dente and creamy (about 15-18 minutes total).
5. Finish & Serve
- Remove from heat and stir in the Parmesan. Adjust seasoning if needed.
- Divide among bowls, top with sautéed mushrooms, and garnish with fresh herbs.
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4
Enjoy this luxurious autumn risotto—a comforting blend of sweet, savory, and creamy goodness! 🍂
