Savor the Season: Butternut Squash Risotto with Sage Butter

Autumn Recipe: Butternut Squash Risotto with Sage Butter

Today, I’m excited to share a comforting and flavorful dish perfect for the autumn season: Butternut Squash Risotto with Sage Butter. This creamy and savory recipe is a favorite of mine during the cooler months, as it combines the rich flavors of butternut squash with the aromatic essence of sage.

To bring this dish to life, you will need the following ingredients:

• butternut squash (500g)
• arborio rice (300g)
• onion (1, finely chopped)
• garlic cloves (2, minced)
• vegetable broth (1 liter)
• butter (50g)
• fresh sage leaves (10)
• parmesan cheese (50g, grated)
• salt and pepper (to taste)

To prepare this dish, you will need the following kitchen tools:

• chef’s knife
• cutting board
• saucepan
• wooden spoon
• grater

Begin by peeling and cubing the butternut squash into small, bite-sized pieces. In a saucepan, melt the butter over medium heat and add the chopped onion and minced garlic. Sauté until fragrant and translucent, then add the arborio rice, stirring to coat in the butter.

Slowly ladle in the vegetable broth, one cup at a time, stirring continuously and allowing the liquid to be absorbed before adding more. This process will take about 20-25 minutes, resulting in a creamy and tender risotto. In the last 10 minutes of cooking, add the cubed butternut squash to the risotto to cook until tender.

While the risotto is cooking, in a separate pan, melt the remaining butter over low heat. Add the fresh sage leaves and cook until crispy. Once the risotto is ready, stir in the grated parmesan cheese and season with salt and pepper to taste.

To serve, spoon the butternut squash risotto into bowls and top with the crispy sage butter. The combination of creamy risotto, tender butternut squash, and fragrant sage butter is sure to warm you up on a chilly autumn evening.

The cooked dish weighs approximately 1200g and serves 4 people. Each serving weighs around 300g and has an estimated calorie count of 350 calories.

One unique tip for this recipe is to roast the cubed butternut squash in the oven before adding it to the risotto. This extra step will enhance the natural sweetness and depth of flavor in the squash, taking the dish to the next level.

I highly recommend trying this Butternut Squash Risotto with Sage Butter recipe for a cozy and delicious autumn meal. Feel free to customize it with your favorite ingredients and make it your own. Bon appétit!