Butternut Squash and Sage Risotto

[willa_On]

I recently made this Butternut Squash and Sage Risotto, and it was a total game-changer! Creamy Arborio rice cooked to perfection in a flavorful broth, with tender roasted butternut squash and fragrant sage—it's a dish that's both comforting and elegant, perfect for a cozy night in or a special dinner party.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced into small cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups vegetable broth
• 2 tablespoons butter
• 1 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 fresh sage leaves, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and lightly caramelized.
3. In a large saucepan, heat the vegetable broth over low heat until warm.
4. In a separate large pot or Dutch oven, melt the butter and remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the Arborio rice to the pot and stir to coat the grains with the butter and oil mixture.
7. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
8. Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
9. Once the risotto is cooked to your desired consistency, stir in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Season with additional salt and pepper to taste.
10. Serve the Butternut Squash and Sage Risotto hot, garnished with extra grated Parmesan and a sprinkle of fresh sage leaves.

This Butternut Squash and Sage Risotto is a true crowd-pleaser that's sure to impress even the pickiest eaters. The creamy texture of the rice combined with the sweetness of the roasted squash and the earthy aroma of sage creates a symphony of flavors that will leave you craving more. Give it a try and experience the ultimate comfort food bliss!

 

[beni]

This looks really really good. The sage risotto also is something I'm going to use and rift on with other aromatics.