Butternut Squash Risotto is a creamy, comforting, and delicious autumn dish made with arborio rice, butternut squash, and parmesan.

These are the ingredients you need for Butternut Squash Risotto. Click on 👇 "learn more" for the full list with measurements.

Cook them for 15 minutes, or until they are nicely softened on medium-low heat. Remove from the heat, blitz it into a smooth purée, and set it aside.

Cut 400 grams of pumpkin flesh into small cubes, drizzle with 1 olive oil and sprinkle on cumin, nutmeg, salt, and flaked chili.

Give the pumpkin pieces a good stir and place the baking sheet in the oven. Roast them for 15 minutes or until they are lightly caramelized on the sides.

To make the risotto, place a pan on medium-low heat and add olive oil. Add the shallots and garlic, and sauté them until soft and translucent.

Stir in the rice and cook for a few minutes until they are semi-translucent. Make sure the grains are heated thoroughly before adding the wine.

Add the white wine when the rice is hot enough and cook until all the alcohol evaporates. Turn the heat to low and start adding stock a ladle each time.

Add more stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.

Stir in the pumpkin purée, mascarpone cheese, salt, and pepper at this point and cook the risotto for a few more minutes.

Add the butter and give it a vigorous stir. This stage is called mantecatura; the continuous stirring of butter into the risotto to develop creaminess.

Stir in the roasted butternut squash. Turn the heat off and add the grated Parmesan on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes.

Serve the risotto and garnish with chopped parsley or chives. Click on 👇 "learn more" for the full recipe with step-by-step instructions.