1 cup Arborio rice

2 cups butternut squash, diced

4 cups low-sodium chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup Parmesan cheese, grated

2 tbsp olive oil

2 tbsp butter

Salt and pepper to taste

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Preheat oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.
In a large skillet over medium heat, warm the olive oil. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Arborio rice and toast it for 2 minutes, stirring constantly, until the grains look slightly translucent and shiny.
Begin adding the warm chicken broth, one cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. This process should take about 18–20 minutes.
Once the rice is tender and creamy, gently fold in the roasted butternut squash.
Remove from heat and stir in the Parmesan cheese and butter until the risotto is creamy and well combined.
Season to taste with salt and pepper, then serve hot.

Use vegetable broth for a vegetarian version.

Add fresh sage or thyme for extra flavor.

Store leftovers in an airtight container for up to 3 days.

Reheat gently with a splash of broth to restore creaminess.

Risotto is best served fresh; freezing is not recommended.