Signature Recipe
Roasted Butternut Squash and Sage Risotto
Creamy risotto made with roasted butternut squash and fragrant sage for a comforting dish.
As the crisp air of autumn settles in, there’s nothing quite as comforting as a warm bowl of creamy risotto. This dish, featuring roasted butternut squash and fragrant sage, perfectly embodies the season’s essence. The natural sweetness of the butternut squash, when roasted, caramelizes beautifully, infusing the risotto with a rich, earthy flavor that warms the soul. Combined with the aromatic hints of sage, this recipe transforms simple ingredients into a luxurious experience, making it an ideal centerpiece for a cozy dinner.
The magic begins with the distinctive arborio rice, known for its high starch content, which gives risotto its signature creamy texture. As you sauté the rice in olive oil, you’ll appreciate the nutty aroma that wafts through your kitchen, promising comfort in every bite. Gradually adding vegetable broth allows the rice to absorb the flavors, stirring patiently as it cooks to achieve that perfect al dente texture. This process not only builds layers of taste but also creates a delightful sense of anticipation, making the cooking experience as enjoyable as the final dish itself.
What makes this risotto truly special is the balance of flavors. The roasted butternut squash, with its vibrant orange hue, not only adds a pop of color but also a delightful sweetness that dances harmoniously with the savory notes of sage. As you fold the squash into the creamy risotto, each spoonful becomes a celebration of taste and texture. Serve this comforting dish on a chilly evening, and watch as it brings warmth and joy to the table, inviting everyone to savor the comforting flavors of fall.
Roasted Butternut Squash and Sage Risotto
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 medium butternut squash (peeled and diced)
- 2 tablespoons olive oil (for roasting)
- 1 cup arborio rice
- 4 cups vegetable broth (warmed)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine (optional)
- 1/4 cup parmesan cheese (grated)
- 2 tablespoons fresh sage (chopped)
- to taste salt
- to taste black pepper
Steps
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
- Pour in the white wine (if using) and stir until absorbed.
- Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Once the rice is cooked, stir in the roasted butternut squash, chopped sage, and parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with extra sage if desired.
General Notes
- Serves 4
- Creamy risotto made with roasted butternut squash and fragrant sage for a comforting dish.