Creamy Butternut Squash and Sage Risotto

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Embrace the flavors of fall with a comforting bowl of Creamy Butternut Squash and Sage Risotto. This dish is a perfect blend of creamy Arborio rice, sweet butternut squash, and aromatic sage, creating a warm, comforting meal that's ideal for a cozy night in. Not only is this risotto packed with rich flavors and textures, but it also adds a vibrant splash of color to your dinner table. Whether you're an experienced home cook or trying risotto for the first time, this recipe is straightforward and sure to impress. Let's get started on this delicious, autumn-inspired dish.

Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable broth, kept warm
2 cups butternut squash, cubed and roasted
1 tablespoon fresh sage, chopped (plus extra for garnish)
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
A pinch of nutmeg (optional)

Instructions:

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned. Set aside.Sauté Onions and Garlic: In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.Toast the Rice: Add the Arborio rice to the saucepan, stirring to coat the grains with oil. Cook for 1-2 minutes until the edges of the rice become translucent. If using, pour in the white wine and stir until it's fully absorbed.Begin Adding Broth: Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.Incorporate Squash and Sage: When the risotto is just about done, gently fold in the roasted butternut squash and chopped sage. Continue to cook for a few minutes to let the flavors meld.Finish with Cheese: Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg if desired. Let it sit for a minute to thicken up slightly.Serve: Spoon the risotto into bowls and garnish with additional sage leaves and a sprinkle of Parmesan cheese.

Creamy Butternut Squash and Sage Risotto is a beautiful, soul-warming dish that captures the essence of fall. The sweetness of the squash paired with the creamy risotto and aromatic sage makes for a delightful dining experience. This recipe is perfect for a special occasion or a luxurious weeknight meal. Serve it as a main course or a side dish for a truly memorable meal. Enjoy the cozy comfort of autumn in every bite!