Fall Comfort Food: Creamy Butternut Squash and Sage Risotto

Fall Recipe: Butternut Squash and Sage Risotto

As the weather starts to cool down and the leaves begin to change, I always find myself craving warm and comforting dishes. Today, I’m excited to share with you my recipe for Butternut Squash and Sage Risotto. This creamy and flavorful dish is the perfect way to welcome the fall season into your kitchen.

Ingredients:

• butternut squash (500g, diced)
• arborio rice (300g)
• onion (1, diced)
• garlic (2 cloves, minced)
• fresh sage leaves (10 leaves, chopped)
• vegetable broth (1 liter)
• butter (50g)
• parmesan cheese (50g, grated)
• olive oil
• salt and pepper to taste

Kitchen Tools:

• knife
• cutting board
• saucepan
• wooden spoon

Start by heating some olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, stirring until fragrant. Then, add the arborio rice and stir to coat each grain in the oil.

Next, gradually pour in the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb each ladle of broth before adding more. This process will take about 20 minutes.

While the risotto is cooking, in a separate pan, melt butter and add in the diced butternut squash. Cook until the squash is tender and slightly caramelized. Add the chopped sage leaves to the squash and cook for an additional 2 minutes.

Once the risotto is cooked to a creamy consistency, stir in the cooked butternut squash and sage mixture. Add grated parmesan cheese and season with salt and pepper.

Serve the Butternut Squash and Sage Risotto hot, garnished with extra sage leaves and a sprinkle of parmesan cheese.

Approximate total weight of cooked dish: 1200g
Approximate number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 350 calories

One clever tip for this dish is to toast the arborio rice in a dry pan before adding any liquid. This will enhance the nutty flavor of the rice and add an extra layer of depth to the dish.

I hope you enjoy this Butternut Squash and Sage Risotto as much as I do. Feel free to experiment with different herbs or vegetables to make it your own. Happy cooking!