📖 Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until fork-tender. Let it cool slightly, then scoop out the flesh and mash it with a fork. Set aside.
2. Sauté Aromatics: In a large, deep skillet or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Toast the Rice: Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly. The rice should become slightly translucent around the edges. This step is crucial for developing the risotto's creamy texture.
4. Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. The aroma at this stage is just heavenly!
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. This process will take about 20-25 minutes. Patience is key here; don't rush it!
6. Incorporate Butternut Squash: Once the rice is creamy and al dente (slightly firm to the bite), stir in the mashed butternut squash. Mix well until the risotto turns a vibrant orange color. I always think the colors here are so inviting.
7. Finish with Cheese and Herbs: Remove the risotto from the heat and stir in the grated Parmesan cheese and chopped fresh sage. Season with salt and pepper to taste. At this point, take a moment to inhale the wonderful aroma – pure comfort!
8. Prepare the Lettuce Wraps: While the risotto is cooking, wash and dry the butter lettuce leaves. Gently separate the leaves, being careful not to tear them. Choose the largest and most intact leaves for the best wraps.
9. Assemble the Lettuce Wraps: Spoon a generous portion of the butternut squash risotto into each lettuce leaf. Garnish with extra grated Parmesan cheese and a sprinkle of fresh sage, if desired. Serve immediately. These are best enjoyed fresh!
10. Serve and Enjoy: Arrange the butternut squash risotto lettuce wraps on a serving platter. These are perfect as a light lunch, appetizer, or even a side dish. Enjoy the delightful combination of creamy risotto and crisp lettuce!