Cozy Fall Favorite: Roasted Butternut Squash Risotto

Today’s Special: Roasted Butternut Squash and Sage Risotto

Hey everyone! Today I’m excited to share with you a cozy and comforting dish that’s perfect for the chilly fall season. This roasted butternut squash and sage risotto is a personal favorite of mine, and I love how the earthy flavors of the squash pair perfectly with the fragrant sage and creamy rice.

Ingredients:

• butternut squash (500g)
• arborio rice (300g)
• fresh sage leaves (1 bunch)
• vegetable broth (1 liter)
• onion (1, diced)
• garlic cloves (3, minced)
• parmesan cheese (100g, grated)
• butter (50g)
• olive oil
• salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• baking sheet
• saucepan
• wooden spoon

To start, preheat your oven to 200°C and line a baking sheet with parchment paper. Peel and dice the butternut squash into small cubes, then place them on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 30 minutes until tender and slightly caramelized.

While the squash is roasting, heat some olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the arborio rice and cook for a few minutes until translucent. Begin adding the vegetable broth, a ladleful at a time, stirring frequently until the rice is creamy and al dente.

Chop the fresh sage leaves and add them to the risotto along with the roasted butternut squash. Stir in the butter and grated parmesan cheese until melted and well combined. Season with salt and pepper to taste.

Remove the risotto from the heat and let it rest for a few minutes before serving. The creamy texture and rich flavors of the butternut squash and sage will truly shine in this dish. Enjoy a comforting bowl of roasted butternut squash and sage risotto on a cool fall evening!

Serving:

Total weight of cooked dish: 1200g
Number of servings: 4
Average weight per serving: 300g
Calories per serving: 350

Tip: For an added crunch, try sprinkling some toasted pine nuts or crispy bacon on top of the risotto before serving. It’s a delicious way to add a new dimension of flavor and texture to the dish!

I hope you give this roasted butternut squash and sage risotto a try soon. Feel free to get creative with the ingredients and make it your own. Happy cooking!