Looking for a cozy dish that brings out the best of fall flavors? This Butternut Squash and Sage Risotto combines creamy Arborio rice, sweet roasted squash, and aromatic sage to create a comforting meal that feels like a warm hug on a chilly day.
Butternut squash is the star of the show, offering sweetness and a creamy texture once roasted. Olive oil helps caramelize the squash, adding depth to its flavor. Vegetable broth is the base of the risotto, infusing the rice with savory goodness. Butter adds richness, while a finely chopped onion and minced garlic build the aromatic foundation. Arborio rice is essential for that creamy risotto texture. Dry white wine adds a touch of acidity to balance the richness. Parmesan cheese contributes umami and creaminess. Fresh sage leaves offer a hint of earthiness, and a dash of nutmeg ties all the flavors together. For a little extra indulgence, heavy cream is optional but recommended.
This risotto pairs beautifully with a simple green salad dressed in lemon vinaigrette. For a heartier meal, consider serving it alongside grilled chicken or pork chops. A glass of the same dry white wine used in cooking would also complement it well.
First, preheat your oven to 400°F. Peel and dice your butternut squash, then toss it with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25 minutes. You’re looking for that tender, slightly caramelized perfection.
While the squash is roasting, bring the vegetable broth to a simmer in a saucepan. Keep it warm over low heat; you'll need it in a bit.
In a large skillet, melt your butter over medium heat. Add the finely chopped onion and minced garlic, and sauté them until they turn translucent. This should take around 3-4 minutes. Be careful not to let the garlic burn or it might turn bitter.
Stir in the Arborio rice, letting it soak up the butter. Cook for about 2 minutes until the edges of the rice become translucent. Now, pour in the white wine and stir constantly until it’s fully absorbed by the rice.
Time to start adding the broth! Add about 1 cup of hot broth to your rice. Stir frequently, allowing the rice to absorb the liquid. Once absorbed, add another cup and repeat. Continue this process for roughly 18 minutes or until the rice is creamy and tender.
Once your rice is just right, stir in the roasted butternut squash, Parmesan cheese, chopped sage, and nutmeg. If you're using the cream, this is the time to add it. Stir everything together, taste, and season with salt and pepper as needed.
Share