A rich and creamy butternut squash risotto featuring tender roasted squash, Arborio rice cooked to perfection with savory vegetable broth, aromatic sage, and finished with Parmesan cheese for a comforting and elegant vegetarian 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 Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes until tender and slightly caramelized.
Warm the Broth: While the squash roasts, keep the vegetable broth warm on low heat in a saucepan to ensure it’s hot when adding to the rice.
Sauté Aromatics: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Toast the Rice: Add the Arborio rice to the pan and stir continuously for 2 minutes so the grains are well coated with oil and lightly toasted.
Cook the Risotto: Gradually add the warm vegetable broth one ladle at a time to the rice, stirring constantly. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 20 minutes until the rice is creamy and tender but still has a slight bite.
Combine Ingredients: Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Stir carefully until everything is well combined and heated through.
Serve: Serve the risotto hot, optionally drizzling a little extra olive oil or sprinkling additional Parmesan cheese on top for added richness and flavor.
Notes
Use warm broth during cooking to ensure even rice cooking without cooling down the mixture.
If you want a vegan version, substitute Parmesan with a vegan cheese or nutritional yeast.
Stirring frequently helps release the rice's starch, creating a creamy texture.
For extra depth, add a splash of white wine before adding the broth when cooking the rice.
Ensure not to overcook the squash during roasting to maintain some texture.
