Step 1: Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Wrap the head of garlic in foil with a drizzle of olive oil. Roast both for 25-30 minutes, or until the squash is tender and slightly caramelized, and the garlic is soft and golden. Once cooled, squeeze the roasted garlic cloves out of their skins and mash gently. For the best roasted garlic and butternut squash risotto, ensure your squash is perfectly tender.
Step 2: While the squash and garlic roast, warm the vegetable broth in a saucepan and keep it at a gentle simmer over low heat. This warm broth is crucial for a creamy roasted garlic and butternut squash risotto.
Step 3: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced shallot and cook until softened, about 3-5 minutes, being careful not to brown it. This forms the aromatic base for your roasted garlic and butternut squash risotto.
Step 4: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the edges of the grains become translucent. This toasting step is important for flavor development in your roasted garlic and butternut squash risotto.
Step 5: Pour in the white wine and stir continuously until it is completely absorbed by the rice, about 2-3 minutes. The alcohol will evaporate, leaving behind a lovely depth of flavor for your roasted garlic and butternut squash risotto.
Step 6: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring constantly until almost all the liquid is absorbed before adding the next ladleful. This process should take about 20-25 minutes. Continue until the rice is al dente – tender but still with a slight bite in the center. The constant stirring helps release the starch, creating the creamy texture of the roasted garlic and butternut squash risotto.
Step 7: Once the risotto is nearly cooked and creamy, stir in the mashed roasted garlic and about two-thirds of the roasted butternut squash. Reserve some squash for garnish if desired. Mix well to incorporate these key flavors into your roasted garlic and butternut squash risotto.
Step 8: Remove the pot from the heat. Stir in the grated Parmesan cheese and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Let the risotto rest, covered, for 2 minutes. This final resting period allows the flavors to meld beautifully in the roasted garlic and butternut squash risotto.
Step 9: Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese, and the reserved roasted butternut squash if using. Enjoy your perfectly crafted roasted garlic and butternut squash risotto!