Butternut Squash and Sage Risotto Recipe

If you’re looking for a dish that embodies comfort and warmth, this creamy butternut squash and sage risotto fits the bill perfectly. This recipe is a delightful celebration of fall flavors, combining the sweetness of roasted butternut squash with the earthy notes of fresh sage. Perfect for a cozy dinner or a special occasion, it’s sure to impress family and friends.

Picture this: a luxurious, creamy risotto that’s rich, velvety, and bursting with flavor. It’s the kind of meal that makes your taste buds dance with joy. Plus, it’s a wonderful way to showcase the beauty of seasonal ingredients. So, roll up your sleeves and get ready to stir your way to a sensational dinner.

Choosing the Right Ingredients

The foundation of a great risotto lies in the quality of its ingredients. For this cozy dish, fresh butternut squash is essential. Look for a squash that feels heavy for its size and has a smooth, unblemished skin. This will ensure a sweet and creamy texture once roasted.

Arborio rice is the preferred choice for risotto due to its high starch content, which creates that signature creaminess. Pairing it with rich vegetable or chicken broth enhances the flavor, while some dry white wine adds a delightful acidity. Remember, fresh sage leaves not only serve as a garnish but also elevate the dish with their aromatic presence.

The Art of Roasting Squash

Roasting butternut squash is a crucial step that brings out its natural sweetness and adds a caramelized note to the dish. Preheat your oven and prepare a baking sheet by tossing diced squash with olive oil, salt, and pepper. Spread it evenly and let the oven work its magic for about 25-30 minutes.

Monitor the squash as it roasts; it should become tender and develop a lovely golden hue. This process not only enhances the flavor but also ensures the squash maintains its shape when folded into the risotto.

Creating the Perfect Risotto Base

The risotto begins with sautéing onions and garlic in butter, which releases their sweetness and aroma. Once translucent, the next step is adding Arborio rice. Toasting the rice lightly before introducing any liquid is vital; it helps the grains absorb the broth better and contributes to the overall texture.

Pouring in the white wine allows for deglazing the pot, capturing all those flavorful bits stuck to the bottom. This step is crucial for building depth in your risotto.

Mastering the Cooking Technique

The cooking method for risotto involves a slow and steady addition of warm broth. By adding one ladle at a time, you encourage the rice to release its starch, gradually achieving that creamy consistency. Stir frequently and allow each addition to be absorbed before adding more.

This patience pays off; after about 18-20 minutes, you’ll find the rice cooked al dente, perfectly tender yet with a slight bite. It’s the ultimate test of timing and technique.

Finishing Touches

Once the risotto reaches its creamy peak, it’s time to fold in the roasted butternut squash and grated Parmesan cheese. This step not only enriches the flavor but also adds another layer of creaminess.

Adjust seasoning with salt and pepper, then garnish with freshly chopped sage leaves. This final touch not only beautifies the dish but also contributes a fragrant finish that complements the flavors beautifully.

Serving Suggestions

To fully enjoy your creamy butternut squash risotto, serve it immediately in warm bowls. Pair it with a crisp glass of white wine; a light Sauvignon Blanc or Pinot Grigio works wonders to balance the richness of the dish.

For an added touch of comfort, a simple side salad or some crusty bread can round out the meal. This risotto is perfect for cozy dinners or when you want to impress guests with a dish that feels both indulgent and approachable.

Indulgent Butternut Squash and Sage Risotto

This risotto features creamy Arborio rice, tender roasted butternut squash, and aromatic sage, creating a comforting dish that’s rich in flavor and texture. The sweetness of the squash balances beautifully with the savory broth and creamy cheese, making each bite a delightful experience.

Ingredients

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable or chicken broth
• 2 tablespoons unsalted butter
• 1 small 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
• Fresh sage leaves, chopped, for garnish

Instructions

1. Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Prepare the Broth: In a saucepan, heat the broth over low heat and keep it warm.
3. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Toast the Rice: Add the Arborio rice to the pot, stirring for 1-2 minutes until lightly toasted.
5. Deglaze: Pour in the white wine and stir until it’s mostly absorbed.
6. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Incorporate the Squash: Gently fold in the roasted butternut squash and parmesan cheese. Adjust seasoning as needed.
8. Serve: Garnish with fresh sage leaves and additional parmesan, if desired. Enjoy your creamy risotto immediately.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 15g
• Protein: 8g
• Carbohydrates: 48g