Delight Your Taste Buds with Butternut Squash and Sage Risotto

Exploring the Tastes of Autumn: Butternut Squash and Sage Risotto

Autumn is upon us, bringing with it a crispness in the air and a bounty of seasonal produce to delight our taste buds. Today, I am excited to share with you a recipe that embodies the essence of fall – Butternut Squash and Sage Risotto. This dish is a comforting blend of creamy risotto, sweet roasted butternut squash, and earthy sage that will warm your soul on a cool autumn evening.

To start off, gather the following ingredients:

• Arborio rice (300g)
• Butternut squash, peeled and diced (500g)
• Shallots, finely chopped (2)
• Garlic, minced (2 cloves)
• Fresh sage leaves, chopped (15g)
• Vegetable broth (1 liter)
• White wine (150ml)
• Parmesan cheese, grated (100g)
• Butter (50g)
• Olive oil
• Salt and pepper to taste

Next, make sure you have the following kitchen tools ready:

• Chef’s knife
• Cutting board
• Large skillet
• Wooden spoon
• Baking sheet
• Saucepan

Begin by preheating your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes until tender and caramelized.

In a large skillet, heat some olive oil over medium heat. Add the chopped shallots and minced garlic, cooking until softened. Stir in the Arborio rice and cook for a few minutes until lightly toasted. Pour in the white wine and cook until it evaporates.

Now, it’s time to start adding the vegetable broth to the risotto, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente.

Once the risotto reaches the desired consistency, stir in the roasted butternut squash, chopped sage, butter, and grated Parmesan cheese. Season with salt and pepper to taste.

To serve, spoon the Butternut Squash and Sage Risotto into bowls and garnish with additional Parmesan cheese and sage leaves. Enjoy this flavorful dish with a glass of your favorite white wine and savor the tastes of autumn.

Approximate total weight of cooked dish: 1200g
Number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 400 calories

A clever tip: For an extra burst of flavor, try roasting the butternut squash with a sprinkle of cinnamon and nutmeg before adding it to the risotto.

I hope you give this Butternut Squash and Sage Risotto a try and let it become a staple on your autumn menu. Feel free to experiment with different herbs or add in some crispy pancetta for a twist. Happy cooking!