Butternut Squash and Sage Risotto [ 50 min ]
The rich, golden hues of the butternut squash paired with the creamy Arborio rice and the subtle earthiness of fresh sage create a dish that’s as delightful to see as it is to eat. This risotto brings together the best flavors of autumn in a comforting and heartwarming meal. Ideal for cozy dinners, this dish will quickly become a seasonal staple in your home thanks to its easy preparation and indulgent taste.
Ingrédients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon fresh sage, finely chopped
- Salt and and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- Heat the remaining olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
- Pour in the white wine and let it simmer until completely absorbed.
- Start adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next. This should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, butter, and fresh sage. Season with salt and black pepper to taste.
- Serve immediately and enjoy the rich, comforting flavors of autumn.
Nutrition
Serving: 100gCalories: 400kcalCarbohydrates: 60gProtéines: 9gFat: 12gSucre: 4g
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