Creamy Fall Comfort: Butternut Squash Risotto with Gorgonz

Fall Recipe: Butternut Squash Risotto with Gorgonzola and Sage

Today, I’m excited to share a cozy fall recipe that will warm your soul on chilly evenings: Butternut Squash Risotto with Gorgonzola and Sage. This creamy and flavorful dish combines the earthy sweetness of butternut squash with the tangy richness of gorgonzola cheese, all tied together with aromatic sage. It’s the perfect comforting meal to enjoy as the leaves start to change color.

Ingredients:

• Arborio rice (300g)
• Butternut squash, diced (500g)
• Gorgonzola cheese, crumbled (150g)
• Fresh sage leaves, chopped (a handful)
• Onion, finely chopped (1 medium)
• Garlic, minced (2 cloves)
• Dry white wine (150ml)
• Chicken or vegetable broth (1 liter)
• Butter (50g)
• Olive oil (2 tbsp)
• Salt and pepper to taste

Kitchen Tools:

• Large sauté pan
• Wooden spoon
• Chef’s knife
• Cutting board
• Grater
• Saucepan

To begin, heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant. Stir in the diced butternut squash and Arborio rice, allowing them to toast slightly.

Next, pour in the white wine and stir until it has been absorbed by the rice. Begin adding the chicken or vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Once the risotto reaches a creamy consistency, stir in the chopped sage leaves, crumbled gorgonzola cheese, and butter. Season with salt and pepper to taste, adjusting the seasoning as needed.

Remove the pan from the heat and cover, allowing the flavors to meld for a few minutes before serving. Spoon the risotto into bowls, garnishing with extra crumbled gorgonzola and sage leaves for a vibrant finish.

This Butternut Squash Risotto with Gorgonzola and Sage is a delightful fall dish that weighs approximately 1600g once cooked. It serves 4 people, with each serving weighing around 400g. As an estimate, each serving contains around 450 calories.

A clever tip to enhance the flavors of this dish is to roast the butternut squash beforehand for a deeper caramelized flavor. Simply toss the diced squash with olive oil, salt, and pepper, then roast in the oven at 400°F for 20-25 minutes until tender and slightly golden.

I hope you give this unique risotto recipe a try and enjoy its comforting flavors during the autumn season. Feel free to customize it with your favorite ingredients or toppings to make it your own!