Description
Butternut Squash & Sage Risotto is a creamy, comforting dish that combines the sweet flavor of roasted butternut squash with aromatic sage. This elegant risotto is perfect for date nights or impressing friends at dinner parties. Rich in flavor and visually stunning, it’s sure to become a favorite in your culinary repertoire.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced butternut squash
- 5 fresh sage leaves
- 4 cups low-sodium vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast for about 25-30 minutes until golden brown.
- Heat vegetable broth in a saucepan over low heat.
- In a large skillet, heat olive oil or butter over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and sage; cook for an additional minute.
- Add Arborio rice to the skillet and toast for 2 minutes, stirring continuously.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more. Cook for about 18-20 minutes until rice is al dente.
- Fold in roasted butternut squash and Parmesan cheese until melted. Squeeze lemon juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg