Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

Add the Arborio rice to the skillet and stir it around for 1–2 minutes. This step helps the rice absorb more flavor and gives the risotto its signature texture.

Stir the cubed butternut squash and nutmeg into the rice, coating everything evenly. Season with a pinch of salt and pepper. The nutmeg adds a subtle warmth that complements the sweet squash perfectly.

Here’s where risotto magic happens! Add one ladleful of warm broth to the skillet and stir gently until the liquid is absorbed.

Continue adding broth, one ladle at a time, stirring frequently. This process takes about 20–25 minutes. The key is patienced, don’t rush it!

Once the rice is tender and creamy, stir in the Parmesan cheese and butter. These final touches make the risotto extra rich and luxurious. Taste and adjust the seasoning with more salt and pepper if needed.

Spoon the risotto into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve it immediately while it’s hot and creamy.