Butternut Squash and Sage Risotto

Creamy, comforting, and full of autumnal warmth, this Butternut Squash and Sage Risotto is the ultimate cozy dish. The tender, sweet roasted butternut squash blends beautifully with the nutty Arborio rice, while fresh sage adds an earthy, aromatic note. Finished with a touch of Parmesan, it’s a rich yet light meal that’s perfect for any season.

Ingredients:

• 1 small butternut squash (about 2 cups cubed)
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine (optional)
• 4 cups vegetable or chicken broth, warmed
• 2 tablespoons fresh sage, chopped
• ½ cup grated Parmesan cheese
• 2 tablespoons butter

Instructions:

1. Roast the Butternut Squash:
   • Preheat oven to 400°F (200°C).
   • Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper.
   • Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Prepare the Risotto Base:
   • In a large saucepan, heat the remaining tablespoon of olive oil over medium heat.
   • Sauté the chopped onion and garlic until translucent, about 5 minutes.
3. Cook the Arborio Rice:
   • Add the Arborio rice to the saucepan and stir to coat with the oil, cooking for 2-3 minutes until the edges of the rice become translucent.
   • Pour in the white wine (if using) and stir until fully absorbed.
4. Add Broth Gradually:
   • Add the warm broth one ladle at a time, stirring frequently.
   • Wait until the liquid is mostly absorbed before adding the next ladle.
   • Continue this process for about 18-20 minutes until the rice is al dente and creamy.
5. Incorporate Squash and Finish:
   • Mash half of the roasted butternut squash and stir it into the risotto.
   • Add the remaining squash cubes, chopped sage, butter, and grated Parmesan cheese.
   • Stir until well combined and creamy.
   • Season with salt and pepper to taste.
6. Serve:
   • Serve hot, garnished with additional Parmesan and crispy sage leaves if desired.

Recipe Tips:

• Consistent Stirring: Stirring the risotto continuously helps release the starches, creating a creamy texture.
• Broth Temperature: Keep the broth warm to maintain the cooking temperature of the risotto.
• Sage Garnish: Fry whole sage leaves in a bit of olive oil until crispy for an elegant garnish.Good Food

FAQs:

• Can I make this risotto ahead of time?
  • Risotto is best served fresh, but you can prepare it ahead and reheat gently with a splash of broth.
• Is there a substitute for Arborio rice?
  • Carnaroli or Vialone Nano rice are good alternatives for risotto.
• Can I make this dish vegan?
  • Yes, use vegetable broth, omit the Parmesan, or use a vegan cheese alternative, and replace butter with a plant-based option.