Butternut Squash Sage Risotto
Butternut Squash Sage Risotto is a creamy and comforting fall dish.
Servings: 5 cups
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups butternut squash, chopped into small chunks {or frozen butternut squash works too}
- 1 1/2 cups arborio rice
- 1/4 cup heavy cream
- 3 1/2 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Parmesan cheese, grated
- fresh sage, chopped or whole
Instructions
- In a large skillet, sauté the onion and garlic in the olive oil for 2-3 minutes over medium heat, then add in the butternut squash and cook for another 15 minutes, or until the squash softens. Set the squash aside.
- Optional: You also can roast the squash while you make the risotto which can save you time. Add the small cubes of squash along with olive oil, salt and pepper into a bowl and toss. Spread on a baking sheet and roast at 400 degrees F for 25-30 minutes.
- Add the rice into a medium saucepan. Pour in the heavy cream and stir until it is absorbed by the rice, it should absorb quickly.
- Then pour in 1 cup of vegetable broth, stirring constantly until completely absorbed. Then add in the remaining broth and bring to a boil. Place a lid on the saucepan, lower the heat and let it gently simmer for around 20 minutes. The rice is ready once all the water has been absorbed. Fluff with a spoon.
- Stir in the butternut squash, salt, pepper and Parmesan cheese. Garnish with fresh sage leaves or chopped sage leaves.
- Allow to cool slightly before serving and enjoying.
Notes
Optional: you can add dried sage or fresh sage in to the risotto while cooking the butternut squash. This will add even more of that earthy sage flavor.
How do I know if risotto is done cooking?
This risotto is ready to serve, when all the liquid has been absorbed into the rice, and the rice is cooked to al dente. Check the rice’s doneness frequently toward the end of cooking. It should be al dente, with a slight bite but not hard. Remove the risotto from the heat while it’s still a little loose. It will continue to thicken as it rests.
Should I stir risotto while it cooks?
You should stir the risotto constantly while it cooks. You do this to agitate the rice so that is releases its starches, resulting in a deliciously creamy risotto but over-stirring can break the rice grains. Stir gently and consistently.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How do I reheat this risotto?
To reheat risotto, place it back into a skillet and slowly warm it up on low. Add a splash of vegetable broth or water to help loosen it and break it down a bit.
Can I freeze risotto?
I don’t recommend freezing risotto, as the rice can become hard and grainy during the freezing and defrosting process.
What type of rice should I use?
Arborio, Carnaroli, or Vialone Nano are ideal because they release starch during cooking, giving risotto its signature creamy texture.
Nutrition
Calories: 376kcal | Carbohydrates: 59g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 1237mg | Potassium: 301mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6531IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 3mg