This butternut squash risotto is full of flavor and has a thick creamy texture. Easy, simple and delicious, this risotto is essential recipe during the autumn when the squash is in season.

Serve 4

Time about 40 minutes 

Ingredients

1 Lb butternut squash, peeled and cubed

1 tbsp olive oil

4 tbsp unsalted butter, divided

1 leek thinly sliced

1 garlic, crushed 

11 Oz Arborio rice

About 2 quarts vegetable stock

2 Oz grated Parmesan cheese

2 tbsp heavy cream 

Salt

Freshly ground pepper

Aromatic herbs such as fresh sage, thyme, oregano 

Steps

Preheat the oven to 350 °F degrees

Put the prepared butternut squash with aromatic herbs in a roasting pan, drizzle with olive oil and season with salt and pepper and roast for up to 30 minutes or until soft, discard the aromatic herbs. In food processor; blend the roasted squash with half of the butter, heavy cream  until smooth then season with salt and pepper.

Meanwhile, in frying pan gently melt the remaining half of the butter, add the leek, garlic and cook until translucent about 3 to 5 minutes.

Add the rice, stirring constantly by adding 1/2 cup of hot vegetable stock at the time and cook until the stock is absorbed.

Repeat this process until all the stock has been used, it will take about 20 minutes, if the rice is not cooked just add more stock or water. The rice is done when is soft but has a bite (Al Dente).

Add the blended butternut squash, the parmesan cheese and stir very well.

Serve immediately.