Butternut Squash and Sage Risotto
As the crisp autumn air settles in, a warm and comforting dish becomes the centerpiece of the dinner table. This risotto combines creamy Arborio rice with the sweet, nutty flavor of butternut squash and fragrant sage, creating a dish that’s both heartwarming and satisfying. The subtle sweetness of the squash alongside the earthy herbs makes each bite a delightful experience.
Feel free to substitute the vegetable broth with chicken broth for a deeper flavor, or add some freshly grated Parmesan for extra richness. For a vegan twist, use nutritional yeast instead of cheese. To save time, you can use pre-cut butternut squash, which is widely available in stores.
This risotto is ideal for gatherings, a cozy night in, or any fall occasion that calls for comfort food. Pair it with a simple green salad and a glass of white wine to complete your meal.
How to Make It
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1
Heat the vegetable broth in a saucepan and keep it warm over low heat.
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2
In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent.
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3
Add minced garlic and diced butternut squash to the pan, stirring occasionally, until the squash begins to soften.
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4
Add the Arborio rice to the pan, stirring for 1-2 minutes until lightly toasted.
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5
Gradually add the warm broth, one ladleful at a time, stirring continuously until absorbed before adding more.
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6
Continue adding broth and stirring until the rice is creamy and tender, about 20-25 minutes.
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7
Stir in the chopped sage, grated Parmesan, salt, and freshly ground black pepper.
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8
Adjust seasoning as needed; serve hot with extra Parmesan on top if desired.
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