Recipe: Butternut Squash RisottoDescription: A creamy and comforting risotto made with butternut squash, infused with garlic and olive oil, and finished with fresh herbs.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 2 tablespoon olive oil, 1 piece onion, 2 clove garlic, 450 g butternut squash, 200 g arborio rice, 960 ml vegetable broth, 125 g canned diced tomatoes, 50 g parmesan cheese, 0.25 cup basil, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté until the onion is translucent. Add 1 pound of peeled and diced butternut squash to the pan. Cook for about 5 minutes until it begins to soften. Stir in 1 cup of arborio rice and cook for another 2 minutes, allowing the rice to absorb the flavors. Gradually add 4 cups of vegetable broth, one ladle at a time, stirring frequently, and allowing the rice to absorb the broth before adding more. This should take about 20 minutes. Once the rice is creamy and al dente, stir in 0.5 cup of canned diced tomatoes, 0.5 cup of grated parmesan cheese, and 0.25 cup of fresh basil, chopped. Season with salt and pepper to taste. Serve hot, garnished with additional basil if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, vegetarian, gluten-free, comfort foodThis Butternut Squash Risotto recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.