Butternut Squash and Sage Risotto
Butternut Squash and Sage Risotto is a creamy, comforting dish that combines the sweetness of roasted butternut squash with the aromatic essence of fresh sage. This easy-to-make risotto delivers restaurant-quality flavors right in your kitchen, making it perfect for cozy weeknights or impressing dinner guests. With its rich texture and vibrant colors, this dish is sure to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 2 cups vegetable broth (low-sodium)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet and roast for about 20 minutes until tender.
- In a large pan over medium heat, heat olive oil and butter. Sauté onions until translucent (about 5 minutes), then add minced garlic.
- Stir in the Arborio rice and toast for 2-3 minutes until slightly translucent.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed (about 20 minutes) until the rice is creamy yet al dente.
- Fold in roasted butternut squash, grated Parmesan cheese, and fresh sage. Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 12mg
Keywords: - For added protein, consider mixing in cooked chicken or chickpeas. - To make it vegan-friendly, replace butter with olive oil and omit cheese.