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Butternut Squash and Sage Risotto Recipe

Butternut Squash and Sage Risotto Recipe
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★★★★★

5.1 from 16 reviews

This creamy and comforting Butternut Squash and Sage Risotto is a perfect autumn dish, combining sweet roasted butternut squash with aromatic sage and rich Parmesan cheese for a flavorful and satisfying meal.

Ingredients

Scale

Roasted Butternut Squash

  • 1 small butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Risotto

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable or chicken broth, kept warm
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons fresh sage, chopped
  • Extra Parmesan for garnish

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring halfway through for even cooking. Remove and set aside.
  2. Sauté Aromatics: In a large skillet or saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
  3. Toast the Rice: Add the Arborio rice to the pan and stir well to coat grains with butter and aromatics. Cook for about 2 minutes until the edges of the rice become slightly translucent, which helps prepare it to absorb liquids.
  4. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid is mostly absorbed, enhancing the risotto’s flavor profile.
  5. Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb almost completely before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  6. Incorporate Squash and Seasonings: Gently fold in the roasted butternut squash, freshly grated nutmeg, chopped sage, and grated Parmesan cheese. Stir well to combine and heat through. Adjust seasoning with salt and pepper as needed.
  7. Serve and Garnish: Spoon the risotto into serving bowls or plates. Garnish with extra Parmesan cheese and a few fresh sage leaves for an elegant touch. Serve immediately to enjoy the creamy texture at its best.

Notes

  • Use warm broth to ensure even cooking and creamy texture of the risotto.
  • Stirring frequently helps release starch from the rice, creating creaminess without added cream.
  • Substitute Parmesan with Pecorino Romano for a sharper flavor.
  • To make it vegan, replace butter with olive oil and use nutritional yeast instead of Parmesan.
  • Leftover risotto can be cooled and refrigerated, and reheated with a splash of broth or water to restore creaminess.

Nutrition

Keywords: butternut squash, sage, risotto, Italian, creamy, comfort food, vegetarian, autumn recipe

Find it online: https://bitesizedbenny.com/butternut-squash-and-sage-risotto-recipe/