Roast cubes of butternut squash and fold them into a creamy risotto, garnishing with fresh sage leaves for a comforting and seasonal dish.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced butternut squash
- 1/2 cup dry white wine (optional)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
- Roasted pumpkin seeds for garnish (optional)
Instructions:
- In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
- Add the diced butternut squash to the pot and sauté for 5-7 minutes until it starts to soften.
- Add the Arborio rice to the pot and stir well to coat the rice with the butter and oil mixture. Toast the rice for about 2 minutes, stirring constantly.
- If using, pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm broth to the pot, one ladleful at a time. Stir the rice frequently and continue to add broth as each ladleful is absorbed. Repeat this process until the rice is cooked al dente, which usually takes around 20-25 minutes.
- Stir in the grated Parmesan cheese and chopped fresh sage. Season with salt and pepper to taste.
- Let the risotto rest for a few minutes before serving.
- Garnish with roasted pumpkin seeds for added texture and flavor, if desired.
- Serve the Butternut Squash Risotto warm as a comforting and satisfying main course or as a side dish to complement your favorite protein.
Enjoy the creamy and hearty Butternut Squash Risotto, where the sweetness of butternut squash adds a delightful touch to the rich and creamy rice. It’s a delicious dish that captures the essence of fall and brings warmth to your table.