Creamy Butternut Squash Risotto
This creamy butternut squash risotto offers a comforting embrace of flavors, featuring sweet roasted squash combined with rich Arborio rice. Infused with aromatic herbs and finished with a touch of Parmesan cheese, it’s a perfect fall dish that’s satisfying and hearty, ideal for sharing at cozy gatherings.
ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- Additional sage leaves for garnish
steps
- 1.
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 until tender and caramelized.
- 2.
In a saucepan, heat the vegetable broth over low heat, keeping it warm.
- 3.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 4.
Stir in the minced garlic and Arborio rice, cooking for 2 minutes until the rice is lightly toasted.
- 5.
Pour in the white wine, stirring until absorbed by the rice.
- 6.
Add the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more; repeat until the rice is creamy and al dente, about 18-20 minutes.
- 7.
Fold in the roasted butternut squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper to taste.
- 8.
Serve hot, garnished with additional sage leaves.
