Butternut Squash Risotto
This butternut squash risotto is pure fall comfort in a bowl. Creamy, golden, and dotted with crispy sage, it is the kind of dish that makes you want to curl up on the couch with a good book after dinner. Yes, risotto takes a little patience, but it is absolutely worth every stir.
Why You’ll Love This Recipe
- Creamy, comforting, and totally vegetarian
- Crispy sage adds the perfect textural contrast
- Parmesan makes it rich and savory
- A beautiful fall centerpiece dish
Ingredients
- arborio rice
- butternut squash
- parmesan
- white wine
- onion
- broth
- sage
How to Make It
Heat broth in a saucepan and keep warm. In a large pot, saute onion in olive oil until soft, then add arborio rice and toast for 1 minute. Add white wine and stir until absorbed. Add warm broth one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding more, about 20 to 25 minutes total. Stir in roasted butternut squash cubes and parmesan, then season to taste. Fry fresh sage leaves in butter until crispy and scatter on top before serving.
Butternut Squash Risotto
Ingredients
Method
- Toss the squash with olive oil and roast at 400F for 20 minutes until tender.
- Saute the onion in olive oil until soft, then add the rice and toast 1 minute.
- Pour in the wine and stir until absorbed.
- Add the warm broth one ladle at a time, stirring, until the rice is creamy and tender, about 20 minutes.
- Fold in the roasted squash, Parmesan, butter, and sage, and serve.
Notes
Butternut Squash Risotto
Ingredients
Method
- Toss the squash with olive oil and roast at 400F for 20 minutes until tender.
- Saute the onion in olive oil until soft, then add the rice and toast 1 minute.
- Pour in the wine and stir until absorbed.
- Add the warm broth one ladle at a time, stirring, until the rice is creamy and tender, about 20 minutes.
- Fold in the roasted squash, Parmesan, butter, and sage, and serve.
