This risotto not only captivates with its rich, creamy texture and vibrant autumnal colors but also delivers comforting flavors that embody the essence of fall. The butternut squash's sweetness perfectly balances the savory Parmesan and aromatic sage, creating a dish that's both hearty and flavorful. Ideal as a quick weeknight dinner or a sophisticated meal for entertaining, this risotto offers a warm embrace with every bite, promising to be a seasonal favorite for the cooler months.
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- 1 tablespoon olive oil
- 1 cup Arborio rice
- 1 medium butternut squash, peeled and diced
- 1 clove garlic, minced
- 4 cups vegetable broth, heated
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 6 fresh fresh sage leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened, about 3-4 minutes.
- Add the diced butternut squash and cook until it's slightly tender, about 5 minutes.
- Stir in the Arborio rice and sage, cooking for 2 minutes until the rice is well-coated with oil.
- Pour in the white wine, stirring frequently until the wine has mostly evaporated.
- Begin adding hot vegetable broth, one cup at a time, allowing each cup to be absorbed before adding the next. Stir frequently to release the rice's starches, giving the risotto its creamy texture. This process should take around 18-20 minutes.
- Once the rice is cooked and creamy, stir in the Parmesan cheese, butter, salt, and pepper.
- Remove from heat, let it sit for 2 minutes, then serve warm.
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 60g | Protéines: 8g | Fat: 10g | Sucre: 4g