Name: Butternut Squash Risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 4
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes; 3 tablespoons olive oil, divided; 1 teaspoon dried sage; 1 small onion, finely diced; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 5-6 cups vegetable or chicken broth, warmed; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons unsalted butter; 2 tablespoons fresh sage leaves, chopped; Salt and freshly ground black pepper to taste

Instructions

Roast the squash

Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons olive oil and dried sage on a baking sheet. Season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized, turning halfway through. Set aside half of the squash, and mash the other half with a fork.
Prepare the base

In a large, heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Toast the rice

Add the Arborio rice to the pot and stir to coat with oil. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white. This step is crucial for achieving the perfect risotto texture.
Add wine and begin cooking

Pour in the white wine and stir constantly until the liquid is almost completely absorbed. This will take approximately 2 minutes and removes the alcohol while leaving the flavor.
Add broth gradually

Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process takes about 18-22 minutes total. The rice should be creamy but still have a slight firmness when done.
Incorporate the squash

When the rice is nearly done (after about 15-18 minutes of adding broth), stir in the mashed butternut squash. Continue adding broth and stirring until the rice reaches the ideal al dente texture.
Finish the risotto

Remove from heat and stir in the Parmesan cheese, butter, and fresh sage. Gently fold in the reserved roasted butternut squash cubes. Cover and let rest for 2 minutes to allow the flavors to meld together.
Serve

Serve the risotto in warm bowls. Top with additional Parmesan cheese, a grinding of black pepper, and a few fresh sage leaves if desired. Enjoy immediately while hot and creamy.

Butternut Squash Risotto

Ingredients

Instructions

Nutritional Information