This article provides a recipe for Butternut Squash Risotto with Cognac and Pumpkin Seed Pesto, a warm and comforting dish perfect for Veganuary. The risotto is made by slowly cooking short-grain rice with stock until creamy, with the creaminess coming from the rice itself rather than dairy. The dish includes roasted butternut squash for sweetness and body, cognac for flavor, pumpkin seed pesto for a nutty note, and fried thyme blossom for a crisp finish.

The recipe is simple and easy to make, making it perfect for the colder months when risotto is a natural choice. The dish is well-suited for those looking to ease into a more plant-forward diet, with seasonal squash and classic risotto technique used without dairy. Serve the risotto as a main dish for dinner with a simple salad on the side.