Butternut Squash and Sage Risotto - Vegetarian
The Butternut Squash and Sage Risotto encapsulates the cozy essence of autumn in a bowl. The Arborio rice, cooked to creamy perfection, absorbs the sweet and nutty flavors of roasted butternut squash. Fresh sage adds a fragrant, earthy note that enhances the dish’s savory profile.
Ingrédients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons 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, kept warm
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and cook for 2 minutes, stirring constantly to coat the rice with oil.
- Pour in the white wine and cook until it has mostly evaporated.
- Begin adding the vegetable broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This should take about 20 minutes.
- Fold in the roasted butternut squash, Parmesan cheese, butter, and fresh sage.
- Season with additional salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and sage if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 60g | Protéines: 12g | Fat: 15g | Sucre: 4g
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