Butternut Squash Risotto with Sage

Risotto, a classic Italian dish, is reimagined here with the sweetness of butternut squash and the earthy notes of sage, transforming it into a comforting yet sophisticated meal. This Butternut Squash Risotto with Sage takes the traditional creamy rice dish to new heights by incorporating the rich flavors and vibrant colors of fall. The natural sweetness of the butternut squash complements the savory Parmesan cheese and aromatic sage, creating a dish that's as delightful to the senses as it is to the palate. Its creamy texture, combined with the subtle crunch of toasted pine nuts, makes every bite a complex symphony of flavors and textures.

Ingredients

Serving Size

• Serves 4

Grocery Items Needed

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 4 cups vegetable broth
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 8 fresh sage leaves, finely chopped
• Salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts (for garnish)

Preparation

1. Begin by preparing the butternut squash. In a large saucepan, bring salted water to a boil and add the cubed squash. Cook until tender, about 15 minutes. Drain and mash half of the squash with a fork, leaving the rest in cubes. Set aside.
2. In another saucepan, warm the vegetable broth over low heat.
3. In a heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Stir in the Arborio rice, coating it well with the oil and onion mixture. Cook until the edges of the rice become translucent, about 2 minutes.
5. Pour in the white wine and stir until it is fully absorbed by the rice.
6. Begin adding the warm broth, one cup at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding more broth.
7. Halfway through the cooking process, stir in the mashed butternut squash. Continue to add broth and stir until the rice is creamy and al dente, about 20 minutes total.
8. Remove from heat. Stir in the cubed butternut squash, Parmesan cheese, butter, and chopped sage. Season with salt and pepper to taste.
9. Cover and let it sit for 2 minutes to allow the flavors to meld.

Expert Tips

• For an even creamier texture, stir in an extra tablespoon of butter or a splash of heavy cream before serving.
• Roasting the butternut squash instead of boiling can add a deeper flavor. Simply toss the cubed squash with olive oil, salt, and pepper, and roast at 425°F until tender.

Serving Suggestions

Serve this Butternut Squash Risotto with Sage in shallow bowls, garnished with toasted pine nuts and a few sage leaves. A side of crusty bread and a light, crisp white wine, such as Pinot Grigio, complement the richness of the risotto beautifully. This dish is perfect for a cozy autumn evening or as a festive addition to a holiday table.

Nutrition Facts per Serving

• Calories: 450
• Fat: 15g
• Carbohydrates: 67g
• Protein: 12g
• Sodium: 870mg
• Fiber: 5g

Note: Contains Butter (dairy) and Pine Nuts (tree nuts).

We encourage you to share this Butternut Squash Risotto with Sage recipe with friends and family, and don't hesitate to experiment with your own variations. Try different herbs, such as thyme or rosemary, or add roasted garlic for an extra layer of flavor. Cooking is a journey of discovery, and each variation of this dish can be a delightful new destination. Enjoy the process and the delicious results!