Risotto cremoso de calabaza moscada, un plato otoñal reconfortante

Ingredientes

• 1 medium Butternut squash (choose firm for sweetness)
• 2 tablespoons Olive oil (for caramelizing)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1.5 cups Arborio rice (the classic risotto rice)
• 4 cups Vegetable broth (keeps it vegetarian)
• 0.5 cups Dry white wine (for brightness)
• 1 medium Yellow onion (gently sweated)
• 2 cloves Garlic (minced)
• 0.5 cups Parmesan cheese (freshly grated)
• 1 tablespoon Butter (for silkiness)
• 0.25 cups Fresh sage (chopped for garnish)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black pepper (to taste)

Preparación

1. 1

   --- For the Roasted Butternut Squash ---

2. 2

   Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut squash into 1-inch cubes, toss with olive oil, salt, and pepper until evenly coated.

3. 3

   Roast the squash for 25–30 minutes, turning halfway. Cook until edges are golden brown and cubes yield to a fork. Remove and set aside.

4. 4

   --- For the Risotto Base ---

5. 5

   In a large skillet, melt a tablespoon of butter over medium heat. Add diced onion and minced garlic, stirring until softened and translucent, about 5 minutes.

6. 6

   Stir in 1½ cups Arborio rice until each grain is glossy. Toast for 1–2 minutes, allowing grains to lightly crackle and release nutty aromas.

7. 7

   Pour in ½ cup dry white wine, stirring constantly until completely absorbed into the rice.

8. 8

   Add ¼ cup warm vegetable broth and stir until almost absorbed. Repeat addition, keeping a gentle simmer, until rice is al dente and creamy, 18–20 minutes total.

9. 9

   --- For the Finishing Touches ---

10. 10

    Gently fold roasted butternut squash into risotto. Cook 2 more minutes.

11. 11

    Remove from heat, add grated Parmesan and a pat of butter. Stir vigorously until risotto becomes creamy, silky, and glossy.

12. 12

    Top with chopped fresh sage leaves, a sprinkle of black pepper, and a final dusting of Parmesan.