Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
For the Risotto:
- 2 tbsp olive oil or unsalted butter (butter for indulgence, olive oil for virtue)
- 1 small onion, finely chopped (tears optional but likely)
- 2 garlic cloves, minced (double it if you’re daring)
- 1 cup Arborio rice (no substitutes—this rice knows its role)
- 1 cup butternut squash, cubed (fresh or pre-cubed if you’re feeling lazy)
- ½ cup dry white wine (or extra broth if you don’t drink, but the wine adds flair)
- 4 cups chicken or vegetable broth, kept warm (your ladling arm will get a workout)
- ½ cup grated Parmesan cheese (plus extra for serving—always extra)
- 2 tbsp heavy cream (optional but delightful)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
- Extra Parmesan (because you deserve it)
- Optional: toasted pine nuts or crispy sage leaves for a fancy touch
