Heat your broth in a saucepan and keep it warm on low heat. This is non-negotiable—cold broth will ruin your risotto dreams.
Sauté the Aromatics:
In a large skillet or heavy-bottomed pan, heat the olive oil or butter over medium heat. Add the onion and cook for 3–5 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Toast the Rice:
Add the Arborio rice to the pan. Stir for 2 minutes, coating every grain in the buttery goodness. You’re looking for a slight nutty aroma—this step gives your risotto its signature texture.
Add the Wine:
Pour in the white wine and stir constantly until it’s mostly absorbed. This is where the magic begins.
Bring on the Broth (Slowly):
Add the warm broth, one ladle at a time, stirring frequently. Wait until each ladleful is nearly absorbed before adding the next. This process takes 20–25 minutes, so settle in and embrace your inner risotto artist.
Cook the Squash:
Toss the butternut squash into the pan about halfway through the broth-adding process. Stir it gently as it cooks—by the end, it should be tender and slightly mashed, blending into the creamy rice.
Finish with Flair:
When the rice is al dente and the texture is creamy, stir in the Parmesan cheese, thyme, and heavy cream (if using). Season with salt and pepper to taste.
Serve in Style:
Spoon the risotto into bowls, garnish with parsley or chives, and sprinkle extra Parmesan on top. Add pine nuts or crispy sage leaves if you’re feeling fancy. Serve immediately and savor every bite.
