Butternut Squash and Sage Risotto - Vegetarian
The Butternut Squash and Sage Risotto is a warm embrace of autumn flavors, offering a sophisticated blend of creamy Arborio rice, sweet roasted butternut squash, and the earthy aroma of fresh sage. Each spoonful is a comforting journey through delicate textures and richly balanced tastes, ideal for cozy evenings or special family gatherings.
Ingrédients
- 1 pound butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup fresh sage leaves, chopped
- Salt and and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large saucepan, sauté the onion and garlic over medium heat until softened, about 5 minutes.
- Add the Arborio rice to the saucepan and cook for 2 minutes, stirring constantly to coat the rice with oil.
- Pour in the white wine and cook until fully absorbed, stirring frequently.
- Add the warm vegetable broth one cup at a time, allowing each addition to be absorbed before adding the next. Stir continuously to release the starches from the rice.
- Once the rice is creamy and al dente, stir in the roasted butternut squash.
- Remove from heat, then stir in the Parmesan cheese, butter, and fresh sage. Season with salt and black pepper to taste.
- Serve hot, garnished with extra sage and a sprinkling of Parmesan if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 52g | Protéines: 10g | Fat: 12g | Sucre: 4g
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