Butternut Squash and Apple Risotto Recipe

Introduction

Embrace the cozy essence of fall with our Butternut Squash and Apple Risotto. This heartwarming dish combines the earthy sweetness of roasted butternut squash with the fresh tartness of apple, creating a rich, creamy risotto that’s perfect for family dinners or special seasonal occasions. It’s a delightful way to bring everyone together around the table, filling your home with comfort and warmth.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 medium tart apple, peeled and chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• 1/4 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
2. While the squash is roasting, melt the butter in a large pan over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring to coat the rice with the butter and onions.
4. Pour in the white wine, stirring continuously until it is absorbed by the rice.
5. Begin adding the warm vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy and tender but still firm to the bite.
6. Stir in the roasted butternut squash and chopped apple. Cook for an additional 2-3 minutes, until the apple pieces are tender.
7. Remove the pan from heat and stir in the grated Parmesan cheese and chopped sage. For an extra creamy risotto, add the heavy cream if using.
8. Season to taste with salt and pepper, then serve immediately with a sprinkle of fresh sage on top.

Helpful Tips

• Make it Easier: Use pre-cut butternut squash available in many grocery stores to save time.
• Rice Options: While Arborio is traditional, you can substitute with Carnaroli or Vialone Nano rice for similar results.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to restore its creamy texture.
• Variations: Add a handful of toasted pecans or walnuts for a delightful crunch, or sprinkle with a touch of nutmeg for additional warmth.

Complementary Pairings

This Butternut Squash and Apple Risotto pairs wonderfully with a fresh arugula salad and a glass of dry white wine like Sauvignon Blanc. For dessert, consider a simple apple crisp or vanilla bean ice cream to complement the apple notes in the risotto.

Conclusion

We hope you enjoy bringing this delightful Butternut Squash and Apple Risotto to your family table. Don’t forget to share your wonderful creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We love to see your culinary successes!

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