Table of Contents
Welcome to our delicious recipe for Roasted Butternut Squash and Sage Risotto. This comforting dish combines the sweetness of roasted squash with the aromatic flavor of fresh sage, creating a perfect meal for cozy evenings or special occasions.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1/4 cup grated Parmesan cheese
- Fresh sage leaves, chopped
- 2 tablespoons butter
Preparation Steps
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Add the Arborio rice to the skillet and cook, stirring constantly, until the rice is lightly toasted, about 2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 20 minutes.
Once the rice is cooked, stir in the roasted butternut squash, Parmesan cheese, chopped sage, and butter. Mix well and cook for another 2-3 minutes until heated through and creamy.
Serving Suggestions
Serve the risotto hot, garnished with extra sage leaves and a sprinkle of Parmesan cheese. It pairs beautifully with a simple green salad or crusty bread for a complete meal.
This Roasted Butternut Squash and Sage Risotto is not only delicious but also packed with seasonal flavors. Enjoy cooking and sharing this comforting dish with family and friends!