Peel and dice the butternut squash into small, ½-inch cubes. Smaller pieces cook faster and melt better into the risotto.

Finely dice the onion and mince the garlic.

Grate the parmesan and set it aside.

In a small saucepan, warm the broth over low heat and keep it simmering. This is key — adding warm broth keeps the cooking temperature steady.

Pro Tip: Don’t skip pre-warming the broth! Cold liquid slows down the cooking and messes with the creamy consistency.

In a large pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the diced onion and cook for 2–3 minutes until translucent and soft.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Keep the heat moderate so the garlic doesn’t brown — it can turn bitter quickly.

Add the arborio rice to the pot and stir to coat it in the butter and aromatics.

Let it toast for 1–2 minutes, stirring often, until the edges of the rice look slightly translucent.

Pro Tip: This step adds a nutty depth of flavor and helps the rice absorb liquid evenly.

Pour in the white wine and stir continuously until it’s mostly absorbed.

This step lifts any flavorful bits off the bottom of the pan and adds a subtle acidity to balance the richness.

No wine? Just skip it and go straight to the broth — your risotto will still be delicious.

Stir in your first ladleful of warm broth, along with the diced butternut squash.

Let it simmer gently, stirring frequently, until most of the liquid is absorbed.

Continue adding broth one ladle at a time, allowing each addition to absorb before adding more.

Pro Tip: Stir often but gently — this releases starch from the rice, creating that creamy risotto texture.

After about 15 minutes, add salt, pepper, and thyme.

Keep adding broth and stirring until the rice is tender with a slight bite (al dente) and the squash is soft and creamy. This usually takes 25–30 minutes total.

Once the risotto is done, turn off the heat. Stir in the remaining tablespoon of butter and grated Parmesan until melted and glossy.

Taste and adjust seasoning, adding more salt or cheese if needed.

Pro Tip: Let it rest for a minute or two before serving — the texture settles and becomes even creamier.

Spoon into bowls and top with extra Parmesan, fresh parsley, or crispy sage if you’re feeling fancy.

Serve immediately while warm and creamy — risotto waits for no one!