Description
A comforting fall meal featuring roasted butternut squash and sage risotto.
Ingredients
Scale
- 2 cups Arborio rice
- 1 medium butternut squash, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a separate large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sauté until translucent.
- Add the Arborio rice to the pot, stirring to coat. Toast for 2-3 minutes until the rice begins to look translucent.
- Pour in the white wine and cook until absorbed, stirring frequently.
- Add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- After about 18-20 minutes, when the rice is creamy and al dente, stir in the roasted butternut squash, remaining butter, and Parmesan cheese.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.
Notes
- You can substitute butternut squash with pumpkin or sweet potato.
- For a vegan version, omit the butter and cheese, using olive oil and nutritional yeast instead.
- Experiment with adding nuts or seeds for crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: fall meals, risotto, butternut squash, vegetarian recipes