Description
A comforting and creamy risotto made with roasted butternut squash and fragrant sage, perfect for sharing with loved ones.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup Arborio rice
- 4 cups vegetable broth (or chicken broth)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
- Optional: A drizzle of balsamic reduction for garnishing
Instructions
- Prep the squash: Preheat your oven to 400°F (200°C). Peel the butternut squash and cut it into 1-inch cubes. Place the cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Roast for about 25-30 minutes until tender and caramelized.
- Warm the broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and fresh sage, cooking for an additional minute until fragrant.
- Toast the rice: Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
- Add the broth: Begin adding the warm broth one ladle at a time, stirring frequently, until absorbed—this takes about 18-20 minutes.
- Incorporate the squash: After 15 minutes of cooking, add the roasted butternut squash, mixing gently.
- Finish with cheese: Remove from heat and stir in grated Parmesan cheese until melted. Season with salt and pepper.
- Serve: Spoon the risotto into bowls and garnish with reserved squash, extra Parmesan, and balsamic reduction if desired.
Notes
Stir constantly to ensure creamy consistency and avoid clumping. Serve fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: butternut squash, risotto, comfort food, fall recipes, vegetarian