Butternut Squash Risotto

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth, 
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and roast the cubed squash until tender and caramelized, about 25-30 minutes. Set aside.
2. Blend 1/4 of the roasted squash into a smooth puree using a food processor. Adjust consistency with water or broth if needed.
3. In a large skillet, sauté onions and garlic in olive oil and butter until translucent.
4. Stir in Arborio rice and cook until rice is coated and slightly translucent.
5. Add white wine, stirring until mostly absorbed.
6. Gradually add warm broth, one ladle at a time, and cook until the risotto is creamy and al dente, about 18-20 minutes.
7. Add the cubed butternut squash.
8. Incorporate the squash puree, cook for 2-3 minutes until the risotto turns orange.
9. Remove from heat, stir in Parmesan, and season with salt and pepper. Optionally, garnish with fresh sage.
10. Plate the risotto, drizzle with olive oil, and serve hot.

Butternut Squash Risotto blends Italian Arborio rice with North American butternut squash, creating a beloved fusion dish that combines creamy risotto with the sweet flavor of squash. This culinary creation emerged from inventive experimentation, showcasing the best of both culinary traditions.