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Roasted Butternut Squash & Sage Risotto

Experience the cozy flavors of autumn with Roasted Butternut Squash & Sage Risotto, a delightful dish that combines creamy Arborio rice with the sweetness of roasted butternut squash and aromatic sage. This recipe guides you through the essential ingredients and techniques for achieving the perfect risotto, encouraging mindfulness in cooking. Perfect for family gatherings or a special dinner, this comforting dish not only nourishes the body but also warms the soul. Enjoy your culinary journey this fall!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (like Sauvignon Blanc)

4 cups vegetable broth, warmed

1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)

½ cup grated Parmesan cheese (for a vegan option, use nutritional yeast or a plant-based cheese)

2 tablespoons fresh parsley, chopped (for garnish)

Optional: a sprinkle of nutmeg for extra warmth

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through. Set aside once done.

    Sauté the Aromatics: In a large pot over medium heat, melt the butter and add the remaining tablespoon of olive oil. Once hot, add the chopped onion and sauté for about 5-7 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Toast the Rice: Stir in the Arborio rice and toast it for about 2-3 minutes, allowing it to soak up the buttery goodness and become slightly translucent around the edges.

        Deglaze with Wine: Pour in the dry white wine, stirring continuously until it’s fully absorbed into the rice. This will add depth and a lovely flavor to your risotto.

          Add Broth Gradually: Lower the heat to medium-low. Start adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. This process should take about 18-20 minutes, making sure your risotto is creamy and al dente.

            Incorporate Sage and Squash: About halfway through the broth addition, sprinkle in the sage. Once the rice is cooked to your desired texture, fold in the roasted butternut squash and Parmesan cheese. Adjust with salt and pepper as needed.

              Serve: Dish out the risotto on plates or in bowls. Garnish with fresh parsley, a sprinkle of nutmeg if desired, and an extra sprinkle of Parmesan for that gourmet touch.

                Enjoy: Savor each creamy, comforting bite of your Roasted Butternut Squash & Sage Risotto!

                  Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4