To celebrate the flavors of fall, I offer you a recipe for Butternut Squash Risotto , a comforting dish that combines the sweetness of squash with the richness of risotto.

Butternut Squash Risotto

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 liter of vegetable broth
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 250 g of arborio rice
• 100 ml of white wine
• 60 g freshly grated Parmesan cheese
• A few sage leaves
• Salt and pepper to taste
• Olive oil
• Butter

Instructions:

1. Roasting the Squash:

   • Preheat your oven to 200°C (400°F).
   • Place the squash cubes on a baking sheet, drizzle with olive oil, salt and pepper.
   • Roast in the oven for 25-30 minutes until the squash is tender and lightly caramelized.

2. Prepare the Broth:

   • In a saucepan, heat the vegetable broth and keep it on low heat.

3. Cook the Risotto:

   • In a large skillet or sauté pan, heat a little olive oil and a knob of butter.
   • Add the shallots and garlic, and sauté until translucent.
   • Add the rice and sauté until it becomes slightly translucent.
   • Pour in the white wine and reduce until completely evaporated.
   • Add the hot broth, one ladle at a time, waiting for the liquid to be absorbed between each addition.
   • Continue until rice is creamy and al dente, about 18-20 minutes.

4. Finalize the Dish:

   • Add the roasted squash to the risotto, mix gently.
   • Stir in grated Parmesan and a little butter for an extra creamy texture.
   • Adjust the seasoning with salt and pepper.

5. Serve:

   • Serve warm, garnished with fresh sage leaves and a little more Parmesan.