Description
A delicious and creamy risotto featuring roasted butternut squash and infused with sage, perfect for a comforting meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup dry white wine (optional)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash in olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Sauté the chopped onion until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute or until fragrant.
- Stir in the Arborio rice, toasting for about 2 minutes, allowing it to absorb the flavors.
- If using, pour in the white wine and let it simmer until absorbed.
- Gradually add warmed broth, one ladle at a time, stirring frequently.
- Allow each addition to be absorbed before adding the next, which takes about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, and fresh sage.
- Season with salt and pepper to taste.
Notes
- For a vegan option, omit the Parmesan cheese or use a vegan substitute.
- Stir frequently while adding the broth to achieve a creamy texture.
- You can add other herbs such as thyme or rosemary for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg