Butternut Squash and Sage Risotto
This Butternut Squash and Sage Risotto is a creamy, comforting fall dish that combines the sweetness of roasted butternut squash with the earthy flavor of fresh sage. Easy to make with a few simple techniques, it’s perfect for a cozy, seasonal meal, and can be customized with your favorite ingredients like crispy pancetta.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 1 1/2 cups Arborio rice
- 1 tsp The Spice Girl Kitchen Italian Seasoning
- 1/2 cup dry white wine (optional, or use more broth)
- 5-6 cups vegetable broth, warmed
- 8 fresh sage leaves, thinly sliced
- 1 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- Fresh sage leaves and Parmesan, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- In a large pan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and stir to coat the grains in the oil. Toast for 2-3 minutes until the edges of the rice become translucent. Add 1 teaspoon of Italian seasoning and stir to combine, allowing the herbs to bloom.
- Pour in the white wine (if using), stirring until it’s mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait for each ladle of broth to be absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still has a slight bite. You may not need all the broth.
- Stir in the roasted butternut squash and sliced sage leaves. Cook for another 2-3 minutes to combine the flavors.
- Remove the risotto from the heat and stir in the butter and Parmesan cheese. Season with salt and freshly cracked pepper to taste.
- Serve hot, garnished with extra fresh sage leaves and a sprinkle of Parmesan or nutritional yeast.
Notes
Flavor Customization: Make It Your Own
This risotto is already a flavor-packed dish, but if you want to take it up a notch, here are a few customization ideas:- Add Crispy Pancetta or Toasted Walnuts: These will add a delightful crunchy texture to the dish.
- Swap Parmesan for Pecorino: For a sharper, more robust flavor, use Pecorino cheese instead of Parmesan.
- Make It Vegan: Skip the butter and cheese, and use nutritional yeast for a cheesy flavor without the dairy.