Butternut Squash and Sage Risotto
Butternut Squash and Sage Risotto
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch cubes
- 3 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
- 12 fresh sage leaves, thinly sliced
- 4 tablespoons unsalted butter, cold, cut into cubes
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400°F - 2
While the squash roasts, warm the vegetable broth in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min - 3
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to let the garlic brown.
⏱️ 1 min - 5
Stir in the Arborio rice, ensuring all the grains are coated with the oil. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent but the center remains opaque.
⏱️ 2 min - 6
Pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 2 min - 7
Begin adding the warm vegetable broth to the rice, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min - 8
Once the risotto has reached the desired consistency, remove the pot from the heat. Stir in the roasted butternut squash and thinly sliced fresh sage leaves.
⏱️ 2 min - 9
Stir in the cold, cubed unsalted butter and the grated Parmesan cheese until fully melted and incorporated, creating a rich and glossy texture. Taste and adjust seasoning with the remaining kosher salt and black pepper as needed.
⏱️ 2 min - 10
Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a few fresh sage leaves, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash and Sage Risotto
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch cubes
- 3 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
- 12 fresh sage leaves, thinly sliced
- 4 tablespoons unsalted butter, cold, cut into cubes
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400°F - 2
While the squash roasts, warm the vegetable broth in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
⏱️ 5 min - 3
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to let the garlic brown.
⏱️ 1 min - 5
Stir in the Arborio rice, ensuring all the grains are coated with the oil. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent but the center remains opaque.
⏱️ 2 min - 6
Pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.
⏱️ 2 min - 7
Begin adding the warm vegetable broth to the rice, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed before adding the next. This process should take about 20-25 minutes. The risotto should be creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min - 8
Once the risotto has reached the desired consistency, remove the pot from the heat. Stir in the roasted butternut squash and thinly sliced fresh sage leaves.
⏱️ 2 min - 9
Stir in the cold, cubed unsalted butter and the grated Parmesan cheese until fully melted and incorporated, creating a rich and glossy texture. Taste and adjust seasoning with the remaining kosher salt and black pepper as needed.
⏱️ 2 min - 10
Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a few fresh sage leaves, if desired.
⏱️ 1 min