Cozy Butternut Squash Risotto Recipe

Butternut Squash and Sage Risotto

As the weather starts to get cooler and the leaves begin to change color, I find myself craving warm and comforting dishes. Today, I’m excited to share my recipe for Butternut Squash and Sage Risotto. This dish is perfect for a cozy night in or as a side dish for a holiday gathering. The creamy texture of the risotto paired with the sweetness of the butternut squash and the earthiness of the sage creates a truly delicious and satisfying meal.

Ingredients:

• 200g Arborio rice
• 300g butternut squash, diced
• 10g fresh sage, chopped
• 1 medium onion, finely chopped
• 1 liter vegetable broth
• 50g parmesan cheese, grated
• 50g butter
• 2 tbsp olive oil
• to taste

Kitchen Tools:

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

To start, heat the vegetable broth in a saucepan over low heat. In a large skillet, heat the olive oil and add the chopped onion. Cook until the onion is translucent, then add the Arborio rice. Stir the rice for a few minutes until it is lightly toasted.

Next, add a ladleful of the warm vegetable broth to the skillet and stir continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly. This process should take about 20 minutes, and the rice should be creamy but still have a slight bite to it.

In a separate pan, melt the butter and add the diced butternut squash. Cook until the squash is tender, then add the chopped sage. Cook for another minute to release the flavors of the sage.

Once the risotto is creamy and cooked to your liking, stir in the cooked butternut squash and sage mixture. Remove the skillet from the heat and stir in the grated parmesan cheese. Season with salt and pepper to taste.

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

This recipe makes 4 servings, with each serving weighing approximately 300g. One serving of this Butternut Squash and Sage Risotto is around 350 calories.

Tip: For an extra burst of flavor, try adding a splash of white wine to the risotto before adding the vegetable broth. The wine will add a subtle acidity that complements the other ingredients perfectly.

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