Description
Butternut squash risotto with sage is a creamy, comforting dish that elevates any dinner experience. The sweet, roasted butternut squash combines beautifully with the earthy aroma of fresh sage, creating a delightful flavor profile. Perfect for chilly evenings or special gatherings, this one-pot meal is as visually stunning as it is satisfying. Impress your loved ones with this cozy dish that wraps them in warmth and deliciousness.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1/2 cup dry white wine (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and roast the butternut squash until tender (about 25 minutes).
- In a large skillet over medium heat, heat olive oil or butter. Sauté the chopped onion until translucent (3-4 minutes), then add minced garlic.
- Stir in Arborio rice and cook until slightly translucent (2-3 minutes). If using wine, pour it in and stir until absorbed.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until each addition is absorbed (18-20 minutes).
- Fold in the roasted butternut squash and sage leaves. Cook for an additional 5 minutes.
- Remove from heat and stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg