A Taste of Fall: Butternut Squash Risotto with Sage Butter –

Autumn Recipe: Butternut Squash Risotto with Sage Butter

As the weather starts to cool down and the leaves begin to change color, my thoughts turn to warm and comforting dishes that celebrate the flavors of autumn. Today, I’m excited to share my recipe for Butternut Squash Risotto with Sage Butter. This creamy and flavorful dish is the perfect way to welcome the fall season.

To make this Butternut Squash Risotto, you will need the following ingredients:

• 1 small butternut squash, peeled, seeded, and diced (about 500g)
• 1 cup arborio rice (about 200g)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth (about 1 liter)
• 1/2 cup white wine
• 4 tbsp butter
• 12 fresh sage leaves
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

You will also need the following kitchen tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• saucepan

Start by heating the vegetable broth in a saucepan and keeping it warm over low heat. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced butternut squash, onion, and garlic, and cook until the vegetables are soft, about 10 minutes.

Next, add the arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted. Pour in the white wine and cook until it has been absorbed by the rice.

Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 20 minutes.

In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sage leaves and cook until they are crispy, about 2 minutes. Remove the sage leaves from the skillet and set aside.

Once the risotto is cooked, stir in the grated parmesan cheese and season with salt and pepper to taste. Serve the risotto in bowls, topped with the crispy sage leaves and a drizzle of the sage butter.

This Butternut Squash Risotto with Sage Butter yields approximately 1500g of cooked dish, enough for 4 servings. Each serving weighs around 375g and contains approximately 400 calories.

One unique tip for this recipe is to add a splash of balsamic vinegar to the sage butter for a tangy twist that complements the sweetness of the butternut squash.

I hope you give this Butternut Squash Risotto with Sage Butter a try and enjoy the cozy flavors of autumn. Feel free to experiment with different herbs or vegetables to make this recipe your own. Happy cooking!