If you're looking for a comforting and flavorful dish that's perfect for fall, this risotto with butternut squash and sage is sure to hit the spot. This recipe is easy to make and will impress your family and friends with its delicious taste and beautiful presentation.
Ingredients:
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Start by heating the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the diced butternut squash and sage and continue to sauté for another 5-7 minutes or until the squash is tender.
Add the arborio rice to the pan and stir until the rice is coated with the oil and vegetables. Pour in the white wine and stir until the wine has been absorbed by the rice.
Next, add the chicken or vegetable broth to the pan a little at a time, stirring constantly until each addition of broth has been absorbed by the rice. This process should take around 20-25 minutes or until the rice is cooked through and has a creamy consistency.
Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese and butter until melted and combined. Season with salt and pepper to taste.
Serving:
Serve the risotto with a sprinkle of additional Parmesan cheese and chopped fresh sage on top. This dish pairs perfectly with a crisp green salad or a glass of white wine. Enjoy!