Butternut Squash Sage Risotto (Print Version)
Creamy risotto with roasted butternut squash, fresh sage, and Parmesan for a rich Italian vegetarian main.
# What You’ll Need:
→ Vegetables
01 -
1 medium butternut squash (about 1.5 lbs), peeled and cut into 1/2-inch cubes
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
→ Grains
05 -
1 1/2 cups Arborio rice
→ Liquids
06 -
4 cups vegetable broth, kept warm
07 -
1/2 cup dry white wine
08 -
2 tablespoons olive oil
09 -
2 tablespoons unsalted butter
→ Dairy
10 -
1/2 cup freshly grated Parmesan cheese
→ Seasoning
11 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes until tender and caramelized. Set aside.
02 -
In a large saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in garlic and chopped sage; cook for 1 minute until fragrant.
03 -
Add Arborio rice to the saucepan and cook for 1 to 2 minutes, stirring until the edges become translucent.
04 -
Pour in the dry white wine and stir continuously until the liquid is absorbed.
05 -
Add warm vegetable broth one ladle at a time, stirring frequently. Wait for most of the liquid to absorb before adding the next ladle. Continue this process until the rice achieves a creamy texture and is al dente, about 20 minutes.
06 -
Fold in roasted butternut squash. Stir in remaining 1 tablespoon butter and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
07 -
Remove from heat, cover, and let the risotto rest for 2 minutes. Serve garnished with extra chopped sage and freshly grated Parmesan.
# Additional Tips:
01 -
For a vegan adaptation, use plant-based butter and substitute Parmesan with a vegan alternative.
02 -
Add toasted pine nuts just before serving for a contrasting crunch.
03 -
Pairs exceptionally well with a chilled glass of Pinot Grigio.