Fall Delight: Creamy Butternut Squash Risotto with Cr

Fall Comfort Food Recipe: Butternut Squash Risotto with Crispy Sage

As the days get shorter and the air gets cooler, I find myself craving warm and comforting dishes to cozy up with. Today, I’m sharing a recipe for Butternut Squash Risotto with Crispy Sage that perfectly captures the essence of fall. The creamy risotto paired with the sweet roasted butternut squash and the crispy fried sage makes for a truly comforting and flavorful dish.

To start, you’ll need the following ingredients:

• arborio rice (300g)
• butternut squash, diced (500g)
• shallot, minced (1)
• garlic, minced (2 cloves)
• vegetable broth (1 liter)
• parmesan cheese, grated (100g)
• butter (50g)
• fresh sage leaves (20)
• olive oil
• salt and pepper to taste

For this recipe, you’ll need the following kitchen tools:

• saucepan
• baking sheet
• large skillet
• wooden spoon

Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet, then roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.

In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, and cook until softened. Add the arborio rice and stir to coat the grains in the butter. Slowly pour in the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 18-20 minutes.

Once the risotto is creamy and the rice is al dente, stir in the grated parmesan cheese and roasted butternut squash. Season with salt and pepper to taste.

In a separate skillet, heat some olive oil over medium-high heat. Add the sage leaves and fry until crisp, about 30 seconds per side. Remove the sage from the skillet and place on a paper towel to drain.

To serve, spoon the butternut squash risotto into bowls and top with the crispy sage leaves. Enjoy this comforting fall dish with a glass of wine and good company.

The approximate total weight of the cooked dish is 1150g, with 4 servings at around 288g per serving. Each serving is approximately 400 calories.

One unusual tip for this recipe is to infuse the vegetable broth with sage by simmering a few extra sage leaves in the broth before using it in the risotto. This will add an extra layer of flavor to the dish.

I encourage you to give this Butternut Squash Risotto with Crispy Sage a try and feel free to make it your own by adding other fall ingredients like roasted chestnuts or crispy pancetta. Happy cooking!