A creamy and comforting butternut squash risotto featuring tender roasted squash, Arborio rice, fresh sage, and Parmesan cheese, perfect as a hearty vegetarian main or side dish.
Total Time:55 minutes
Yield:4 servings
Ingredients
Main Ingredients
1 cup Arborio rice
2 cups diced butternut squash
4 cups vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
6 fresh sage leaves, chopped
Salt and pepper to taste
Instructions
Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper; spread it evenly on a baking sheet and roast for 30 minutes until tender and slightly caramelized.
Warm the Broth: While the squash roasts, heat the vegetable broth in a saucepan over low heat to keep it warm throughout the cooking process.
Sauté Aromatics: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Cook the Rice: Add the Arborio rice to the pan and stir continuously for 2 minutes, ensuring each grain is coated with oil. Begin adding warm vegetable broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 20 minutes until the rice is creamy and al dente.
Combine Ingredients: Gently fold the roasted butternut squash, grated Parmesan cheese, and chopped fresh sage into the risotto. Stir until well combined and heated through.
Serve: Serve the risotto hot, optionally drizzling with additional olive oil or sprinkling extra Parmesan cheese on top to enhance flavor.
Notes
For a vegan version, substitute Parmesan cheese with vegan cheese or nutritional yeast.
Use homemade vegetable broth for richer flavor.
Stir the risotto frequently to avoid sticking and to create a creamy texture.
If the risotto thickens too much, add extra broth or warm water to loosen the consistency.
Fresh sage can be substituted with thyme or rosemary for a different herbal note.
