Butternut Squash and Sage Risotto
A comforting, creamy butternut squash and sage risotto perfect for cozy evenings. The roasted squash adds sweetness while the sage brings an aromatic, earthy flavor.
Ingredients
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1 small butternut squash, peeled and diced
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2 tbsp olive oil
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Salt and pepper to taste
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 ½ cups Arborio rice
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1/2 cup dry white wine (optional)
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4 cups chicken or vegetable broth, kept warm
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1 tbsp fresh sage, finely chopped
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1/2 cup grated Parmesan cheese
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2 tbsp unsalted butter
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Pumpkin seeds for garnish
How To Do
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1.Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.
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2.In a large skillet or pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
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3.Add the Arborio rice to the skillet and stir for 2 minutes to lightly toast the grains. Pour in the white wine (if using) and stir until it is mostly absorbed.
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4.Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for 18-20 minutes or until the rice is creamy and cooked to al dente.
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5.Gently fold in the roasted butternut squash and chopped sage during the last 5 minutes of cooking.
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6.Remove the risotto from heat and stir in the grated Parmesan cheese and butter until melted and well combined. Season with additional salt and pepper to taste.