1. Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare the butternut squash. Peel the squash, cut it in half, and remove the seeds. Then, slice the squash into 1-inch cubes. Toss the cubed squash with olive oil, salt, pepper, and a sprinkle of cinnamon and nutmeg, if desired. The spices will add warmth and a subtle depth to the dish, enhancing the natural sweetness of the squash.

Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. Roast the squash in the preheated oven for 25-30 minutes, or until the cubes are tender and lightly caramelized, stirring halfway through to ensure even cooking. Once roasted, set the squash aside.

2. Prepare the Broth

While the squash roasts, place the chicken or vegetable broth in a saucepan and keep it warm over low heat. You’ll need the broth to be warm when adding it to the rice to help the risotto cook evenly and maintain a creamy consistency.

3. Cook the Aromatics

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened. Add the minced garlic and cook for an additional 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.

4. Toast the Rice

Add the Arborio rice to the skillet with the onions and garlic. Stir to coat the rice in the oil, and cook for 2-3 minutes, allowing the rice to lightly toast. This step helps to release the starch from the rice, which is essential for achieving the creamy texture of risotto.

5. Deglaze with Wine (Optional)

If you’re using white wine, pour in the wine now. Stir the mixture, scraping up any browned bits from the bottom of the pan. Allow the wine to cook off for about 2 minutes until the liquid has mostly evaporated, leaving behind a rich depth of flavor. If you prefer not to use wine, you can skip this step and proceed with the broth.

6. Add the Broth Gradually

Once the wine has evaporated (if using), begin adding the warm broth to the rice, one ladleful at a time. Stir the rice frequently as it absorbs the liquid. Wait until most of the broth is absorbed before adding more. This gradual addition of liquid is the key to achieving the perfect creamy texture for your risotto. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.

7. Incorporate the Roasted Butternut Squash

Once the risotto is nearly done, stir in the roasted butternut squash cubes. The squash will add both flavor and a bit of texture to the risotto, providing a delightful contrast to the creamy rice. Gently fold the squash into the risotto, allowing it to heat through for about 2-3 minutes.

8. Finish the Risotto

Once the rice is cooked to your desired texture (it should be al dente and creamy), stir in the butter and Parmesan cheese. The butter adds richness, while the Parmesan provides a savory depth of flavor and helps to bind the dish together. Taste the risotto and adjust the seasoning with additional salt and pepper if necessary.

9. Serve and Garnish

Serve the Butternut Squash Risotto immediately, garnished with fresh thyme leaves or crispy sage leaves for an aromatic touch. You can also sprinkle a bit more grated Parmesan cheese on top for added flavor. For a bit of texture and color, consider adding a few extra roasted squash cubes on top of the dish.