There’s something undeniably comforting about a warm bowl of risotto, especially when it’s infused with the sweet, nutty flavors of butternut squash. This creamy butternut squash risotto recipe is a delightful way to elevate your weeknight dinner or impress guests at a special gathering. Plus, the crispy sage adds a sophisticated touch that will have everyone asking for seconds.
Picture this: a luscious, creamy risotto that’s perfectly al dente, paired with the rich flavor of roasted butternut squash. The addition of crispy sage leaves offers a savory contrast that takes this dish to another level. It’s a harmonious blend of textures and tastes that truly celebrates the season.
Making risotto may seem daunting, but it’s a straightforward process that allows you to interact with your dish as it cooks. Stirring the rice becomes a meditative experience, while you watch it transform into a rich, creamy masterpiece that’s as satisfying to make as it is to eat.
Understanding the Ingredients
The foundation of a delectable butternut squash risotto lies in its ingredients. Arborio rice, known for its creamy texture, is essential for achieving that signature risotto consistency. This short-grain rice absorbs liquid beautifully while releasing starch, creating a velvety dish.
Complementing the rice is the vibrant butternut squash. When roasted, it develops a sweet, nutty flavor that enriches the overall taste of the risotto. Fresh sage leaves add an aromatic touch, bringing depth and a crunchy contrast to the creamy base.
Preparation Techniques
To begin, the butternut squash requires peeling and dicing before it’s tossed in olive oil and seasoning, then roasted until tender. This step not only enhances the flavor but also ensures it integrates smoothly with the rice later on.
The cooking process involves sautéing finely chopped onions and garlic until they become translucent, which infuses the risotto with aromatic flavors. As you stir in the Arborio rice, toasting the grains slightly is key to building a rich base.
Cooking the Risotto
Making risotto is often regarded as an interactive culinary experience. By gradually adding warm vegetable broth to the rice, you allow it to absorb the liquid slowly. This stirring technique ensures that each grain is coated in creaminess, resulting in an irresistibly rich texture.
As the rice cooks, patience is essential. The transformation happens over approximately 18-20 minutes, leading to a deliciously creamy risotto that is still al dente. Folding in the roasted butternut squash at this stage enhances both the flavor and aesthetics of your dish.
Creating the Crispy Sage
Crispy sage adds a delightful crunch that elevates the dish. Achieving this is simple—heat olive oil in a skillet and fry fresh sage leaves until they become crispy. This step not only enhances the flavor profile but also provides an appealing garnish for your risotto.
Once fried, drain the sage on paper towels to remove excess oil, ensuring the leaves stay crisp when served. This technique allows the sage’s distinctive flavor to shine through without becoming overpowering.
Garnishing and Serving
Presentation is essential when serving your butternut squash risotto. Once plated, top the dish generously with the crispy sage leaves and a sprinkle of grated Parmesan cheese for added richness. The contrast of textures and colors makes for an inviting meal.
Pair this risotto with a simple salad or crusty bread to complete the dining experience. The warm, comforting nature of the dish makes it a wonderful centerpiece for any meal.
Storage and Reheating Tips
If you have leftovers, storing your butternut squash risotto is straightforward. Place it in an airtight container in the refrigerator, where it will keep for up to three days. When reheating, add a splash of broth or water to restore its creamy texture, as risotto tends to thicken when cooled.
Reheat gently on the stove over low heat, stirring frequently to ensure it warms evenly. With a few adjustments, your leftover risotto can be just as enjoyable as when it was freshly made, making it a practical and satisfying option for future meals.
Delicious Butternut Squash Risotto Recipe
This butternut squash risotto is creamy, rich, and filled with the flavors of autumn. The sweet roasted squash complements the savory risotto perfectly, while the crispy sage provides an added crunch that enhances each bite. It’s a dish that is both comforting and elegant, perfect for any occasion.
Ingredients
- 1 cup Arborio rice
- 1 small butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Prepare the Squash: 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 about 25 minutes or until tender.
- Cook the Aromatics: In a large pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Rice: Stir in the Arborio rice and cook for 2 minutes until the grains are lightly toasted. If using, add the white wine and cook until absorbed.
- Gradually Add Broth: Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Fold in the Squash: Once the rice is cooked, gently fold in the roasted butternut squash and remaining butter. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
- Prepare the Crispy Sage: In a small skillet, heat a little olive oil over medium heat. Add sage leaves and fry until crispy. Drain on a paper towel.
- Serve: Spoon the risotto into bowls, top with crispy sage leaves, and garnish with additional Parmesan if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 400kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 65g