Imagine a dish that transforms simple ingredients into a luxurious culinary experience that will make your taste buds dance with delight! This Butternut Squash Sage Risotto is not just a meal; it's a creamy, comforting journey through Italian cuisine that brings together the earthy sweetness of butternut squash and the aromatic elegance of fresh sage. Perfect for a cozy dinner or an impressive dinner party, this risotto will elevate your cooking skills and transport you straight to the heart of Italy with every single, decadent spoonful.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup diced butternut squash
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the butternut squash into small, uniform cubes, finely chopping the onion, mincing the garlic, and chopping the fresh sage leaves.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto, which helps maintain a consistent cooking temperature.
- In a large, heavy-bottomed pan or risotto pan, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to brown the garlic, which can make it bitter.
- Add the Arborio rice and toast it for 2-3 minutes, stirring constantly. The rice should become slightly translucent and emit a nutty aroma.
- Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's starches and creates the creamy texture characteristic of risotto.
- When the rice is about halfway cooked, add the diced butternut squash. Continue adding broth and stirring.
- After approximately 18-20 minutes, the rice should be creamy and al dente. The squash should be tender but not mushy.
- Remove from heat and stir in the grated Parmesan cheese, chopped fresh sage, salt, and pepper. Let it rest for 2 minutes to allow flavors to meld.
- Serve immediately in warm bowls, garnishing with additional Parmesan and fresh sage leaves if desired. The risotto should have a smooth, creamy consistency that flows slightly when plated.
Tips
- Use Arborio rice exclusively - its high starch content is crucial for achieving that signature creamy texture.
- Keep your broth warm throughout cooking to ensure consistent temperature and even rice absorption.
- Stir constantly to release the rice's starches and prevent sticking or burning.
- Add broth gradually, allowing each ladleful to be fully absorbed before adding the next.
- Don't rush the cooking process - risotto requires patience and attention.
- Remove from heat when the rice is still slightly al dente, as it will continue cooking briefly.
- Serve immediately for the best texture and flavor experience.
- Use fresh sage if possible, as it provides a more vibrant and aromatic flavor compared to dried herbs.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg
