Butternut Squash And Sage Risotto

Butternut Squash and Sage Risotto is a comforting, creamy dish that brings together the earthy sweetness of roasted butternut squash with the aromatic flavor of fresh sage. The tender rice is slowly cooked with broth until it reaches a rich, velvety consistency, creating a perfect base for the caramelized squash. The fresh sage adds a savory, herbal note that beautifully complements the sweetness of the squash, making this risotto a cozy, elegant meal that’s perfect for fall or winter. It’s an ideal dish for dinner parties or as a luxurious weeknight meal when you want something warm and satisfying.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups chicken or vegetable broth, warmed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional)
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh sage leaves, for garnish (optional)

Instructions:

1. Roast the Butternut 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 on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized. Set aside.
2. Prepare the Risotto Base: In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Cook the Rice: Add the Arborio rice to the pan and stir to coat the rice with the oil. Cook for 1-2 minutes until the rice becomes lightly toasted. Pour in the white wine (if using) and stir until absorbed.
4. Add the Broth: Begin adding the warmed broth, one ladleful at a time, stirring constantly. Allow the rice to absorb most of the broth before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and just tender, but still slightly al dente.
5. Add the Sage and Squash: Stir in the chopped fresh sage and the roasted butternut squash. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Finish the Risotto: Stir in the grated Parmesan cheese and butter, mixing until the risotto is creamy and well combined. Season with salt and pepper to taste.
7. Serve: Garnish with fresh sage leaves and a sprinkle of Parmesan cheese if desired. Serve warm and enjoy this rich, comforting dish.

This Butternut Squash and Sage Risotto is a creamy, flavorful, and elegant meal, perfect for cozy evenings or a special gathering, offering a wonderful balance of sweet, savory, and earthy flavors!