Butternut Squash and Sage Risotto
This creamy risotto combines roasted butternut squash with aromatic fresh sage for a cozy and comforting dish perfect for holiday gatherings.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
6 cups vegetable broth
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage leaves
1/4 teaspoon nutmeg
Optional: 1/4 cup heavy cream for extra creaminess
Instructions
1. Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes, until tender and slightly caramelized.
2. In a saucepan, bring vegetable broth to a simmer over low heat.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until translucent.
4. Add Arborio rice, stirring to coat with butter. Cook for 2 minutes until edges are translucent.
5. Pour in white wine, stirring constantly until absorbed.
6. Add 1 cup of hot broth, stirring frequently until absorbed. Continue adding broth, one cup at a time, stirring until creamy and rice is tender, about 18 minutes.
7. Stir in roasted butternut squash, Parmesan cheese, sage, nutmeg, and optional cream. Season with salt and pepper.
8. Serve warm, garnished with additional Parmesan and sage if desired.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat risotto gently on the stovetop over low heat, adding a splash of broth or water to loosen the texture.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
