Butternut Squash and Sage Risotto Recipe

Are you looking for a cozy and comforting meal that will leave you feeling satisfied? Look no further than this Butternut Squash and Sage Risotto recipe. Risotto is a traditional Italian dish that is creamy, savory, and easy to customize with your favorite ingredients. This recipe features the sweet and nutty flavor of butternut squash and the earthy aroma of sage. Best of all, it’s a homemade recipe that you can easily make in the comfort of your own kitchen. Let’s get cooking!

Butternut Squash and Sage Risotto Recipe

This Butternut Squash and Sage Risotto recipe is a delicious and comforting dish that is perfect for a cozy night in. It's easy to make and can be customized with your favorite ingredients. Plus, with its creamy texture and savory flavor, it's sure to be a hit with your friends and family. So what are you waiting for? Let's get cooking!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Main Dishes

Cuisine American, Italian, Spanish

Servings 4 people

Calories 398 kcal

Equipment

• Large Saucepan
• Wooden Spoon Or
• Silicone Spatula
• Cutting Board
• Chef's Knife
• Measuring Cups & Spoons
• Ladle

Ingredients

  

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• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1 Onion Small, Finely Chopped
• 2 Garlic Cloves Minced
• 1 cup Arborio Rice
• 1/2 cup Dry White Wine
• 4 cup Vegetable Broth Or
• Chicken Broth Optional
• 2 cup Butternut Squash Peeled And Diced Into Small Pieces
• 1 tbsp Fresh Sage Chopped
• Salt To Taste
• Pepper To Taste
• Grated Parmesan Cheese For Serving

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Instructions

 

• In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until soft and translucent, stirring occasionally, about 5 minutes.
• Add the arborio rice to the saucepan and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
• Add the white wine to the saucepan and stir until the liquid is absorbed.
• Begin adding the broth to the saucepan, one ladleful at a time, stirring constantly and waiting until each addition of broth is fully absorbed before adding more. This process will take about 20 minutes.
• While the rice is cooking, in a separate pan, cook the butternut squash until it is tender but not mushy. Add the cooked butternut squash and chopped sage to the risotto and stir to combine.
• Season the risotto with salt and pepper, to taste.
• Serve the risotto hot, topped with grated Parmesan cheese. Enjoy!

Nutrition

Serving: 0.25recipeCalories: 398kcalCarbohydrates: 63gProtein: 9gFat: 10gSaturated Fat: 4gCholesterol: 15mgSodium: 914mgFiber: 4gSugar: 4g

Keyword Butternut Squash and Sage Risotto, Butternut Squash Risotto, parmesan, risotto, sage, Vegetarian Risotto

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