Description
A rich, creamy risotto featuring roasted butternut squash, fresh sage, and nutty Parmesan cheese. This Italian-inspired dish makes a cozy vegetarian main or elegant side dish.
Ingredients
For the Roasted Squash:
- 3 cups butternut squash (peeled and cubed, about 1 small squash)
- 2 tbsp olive oil
- Salt & pepper, to taste
For the Risotto:
- 4 cups vegetable broth (or chicken broth), warmed
- 2 tbsp olive oil (or butter)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 2 tbsp fresh sage (finely chopped)
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 2 tbsp butter (for finishing)
- Salt & pepper, to taste
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender. Set aside.
- Prepare the broth: Keep broth warm in a saucepan over low heat.
- Sauté aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent, 5 minutes. Stir in garlic and cook 1 more minute.
- Cook the rice: Add Arborio rice and stir to coat. Cook for 1–2 minutes until lightly toasted. Stir until absorbed. Stir until absorb
- Add broth gradually: Add 1 ladle of warm broth to rice, stirring until absorbed. Continue adding broth, one ladle at a time, stirring often, until rice is creamy and tender but still slightly al dente (about 18–20 minutes).
- Combine: Stir in roasted squash and chopped sage. Mix well.
- Finish: Remove from heat, stir in Parmesan and butter until creamy. Adjust seasoning with salt and pepper.
- Serve: Spoon into bowls, garnish with extra Parmesan and fresh sage leaves.
Notes
- Roasting the squash deepens flavor, but you can also simmer diced squash directly with the risotto for a softer texture.
- For extra creaminess, stir in a splash of cream at the end.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
