This creamy and comforting Butternut Squash Risotto is the perfect dish for cozy nights. The natural sweetness of roasted butternut squash pairs beautifully with the rich, velvety texture of Arborio rice, making each bite a delightful blend of flavors. The risotto is slowly cooked to perfection, with the squash blending seamlessly into the rice, giving the dish a subtle, nutty sweetness. A hint of sage and a sprinkle of Parmesan cheese elevate the flavors, making this dish a comforting, yet elegant option for any meal.
Ingredients:
- 1 small butternut squash, peeled, seeded, and diced into small cubes
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 4 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
- Fresh parsley, chopped for garnish (optional)
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 the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- Prepare the Broth: In a medium saucepan, heat the broth over low heat. Keep it warm on the stove as you prepare the risotto.
- Cook the Risotto:
- In a large skillet or heavy-bottomed pot, heat the remaining tablespoon of olive oil and the butter over medium heat.
- Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Stir in the Arborio rice, coating it well with the oil and butter. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
- If using, pour in the white wine and stir until fully absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Combine and Serve:
- Gently fold in the roasted butternut squash and sage, and cook for an additional 2-3 minutes to allow the flavors to meld together.
- Stir in the grated Parmesan cheese, and season with additional salt and pepper to taste.
- Serve the risotto hot, garnished with fresh parsley if desired. Enjoy!
