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- 1 medium butternut squash, peeled and diced - 1 cup arborio rice - 4 cups vegetable broth Butternut squash gives this dish a sweet taste and creamy texture. The arborio rice is key for that signature risotto creaminess. Using vegetable broth enhances the flavor without overpowering the dish. - 2 tablespoons olive oil - 1/2 cup shredded Parmesan cheese (or a vegan alternative) - 6-8 fresh sage leaves, chopped Olive oil helps sauté the onion and garlic, adding depth to the dish. Parmesan cheese adds a rich, savory note, while fresh sage brings a lovely herbal aroma that pairs perfectly with the squash. - Pumpkin seeds for garnish - Vegan alternatives Pumpkin seeds add a nice crunch and visual appeal. If you want a vegan risotto, simply swap out the Parmesan for a plant-based cheese. This way, everyone can enjoy this creamy comfort dish! {{ingredient_image_1}} 1. First, grab a medium saucepan. Heat 4 cups of vegetable broth over low heat. 2. Keep the broth warm while you cook the risotto. This helps the rice cook evenly. 1. Now, take a large skillet. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Heat over medium heat. 2. Once the oil is hot, add 1 small chopped onion. Sauté for 3-4 minutes until it turns clear. 3. Next, stir in 2 minced garlic cloves and cook for 1 minute. This gives great flavor. 4. Then, add 1 medium peeled and diced butternut squash. Cook for about 5 minutes. You want it to start softening. 1. Now it's time for the rice. Add 1 cup of arborio rice to the skillet. Stir well so each grain gets coated. 2. Toast the rice for around 2 minutes. This step adds a nice flavor. 3. Start adding the warm vegetable broth one ladle at a time. Stir often. 4. Wait until the broth is absorbed before adding more. Continue this for 18-20 minutes. The rice should be creamy and slightly firm. 1. Once the rice is ready, stir in 6-8 chopped fresh sage leaves and 1/2 cup of shredded Parmesan cheese. 2. Season with salt and pepper to taste. Mix until the cheese melts and everything is combined well. 3. Remove from heat and let it sit for a few minutes. This helps the flavors blend. Enjoy your creamy butternut squash sage risotto! To make your risotto creamy, stir often. Stirring helps release starch from the rice. This starch is key to that creamy texture. Use arborio rice for best results. Arborio rice has the right amount of starch. It absorbs liquid well and gets soft without losing shape. Adjusting seasonings can boost your dish. Taste your risotto while cooking. This way, you can add salt and pepper as needed. Fresh herbs, like chopped sage, add depth. They give a fragrant touch to the dish. You can also try adding garlic or onion powder for more flavor. For the best experience, serve with a side salad. A light green salad balances the meal. You can also add crusty bread for extra texture. For presentation, use bowls. Garnish with pumpkin seeds and whole sage leaves. This adds color and makes your risotto look gourmet. Pro Tips Use Fresh Sage: Fresh sage leaves provide a more vibrant flavor compared to dried ones. Add them at the end of cooking for the best aroma. Toast the Rice: Toasting the arborio rice before adding broth enhances its nutty flavor and helps achieve a creamy texture. Consistent Stirring: Stirring the risotto continuously while adding broth helps release the starches, creating a creamy consistency. Garnish for Presentation: Garnish with pumpkin seeds and whole sage leaves to add texture and a pop of color to your dish. {{image_2}} You can change grains for this risotto. Try using farro or quinoa instead of arborio rice. These grains cook differently but can add unique flavors and textures. When choosing seasonal vegetables, think about what’s fresh. You can add mushrooms, spinach, or even peas. They can provide extra taste and a pop of color. For vegan options, swap the Parmesan cheese for a vegan alternative. Nutritional yeast is a great choice. It gives a cheesy flavor without dairy. If you want a gluten-free risotto, make sure your broth is gluten-free. Arborio rice is naturally gluten-free, so you’re safe there. To add depth, consider spices like nutmeg or cinnamon. These warm spices can enhance the sweetness of the squash. You can also mix in proteins. Cooked chicken or shrimp can make this dish heartier. For a vegetarian protein, add chickpeas or lentils. These options can turn your risotto into a complete meal. To store leftovers, first let the risotto cool. Then, place it in an airtight container. It is best to refrigerate it within two hours of cooking. This way, you keep it fresh for later meals. For freezing, use a freezer-safe container. Make sure to leave space at the top for expansion. You can freeze risotto for up to three months. When you want to eat it, place the container in the fridge overnight to thaw. To reheat, warm it on the stove with a splash of broth. Stir often to get the creamy texture back. In the fridge, butternut squash sage risotto lasts about three to five days. Always check for signs of spoilage before enjoying leftovers. If it smells off or has changed color, it’s best to toss it. Enjoy your creamy comfort dish fresh for the best taste! Arborio rice is the best choice for risotto. Its short, round grains absorb liquid well. This rice releases starch when cooked, making the dish creamy. You want that smooth texture in every bite. Other rice types, like jasmine or basmati, won't give you the same result. Yes, you can make risotto without broth. You can use water, but it won't have as much flavor. Try using white wine or vegetable stock instead. You can also mix water with herbs to boost taste. This way, you can still enjoy a tasty risotto. To make risotto ahead, cook it until it's almost done. Leave out a little liquid, so it stays creamy. Cool it down quickly in a wide dish. Once cool, store it in an airtight container. When ready to eat, reheat it slowly, adding a splash of broth or water to revive the creaminess. This recipe combines butternut squash, arborio rice, and vegetable broth for a delicious dish. I shared step-by-step instructions to help you make creamy risotto, plus tips for flavor and presentation. You can customize it with seasonal veggies and dietary changes to fit your needs. Proper storage will keep leftovers fresh and tasty. Remember, with a little practice, you can create a comforting risotto that's perfect for any meal. Enjoy experimenting with flavors and ingredients to make it your own!

Butternut Squash Sage Risotto

A creamy and comforting risotto featuring the flavors of butternut squash and sage.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded Parmesan cheese (or a vegan alternative)
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or vegan butter)
  • 6-8 leaves fresh sage, chopped
  • to taste salt and pepper
  • optional pumpkin seeds for garnish

Instructions
 

  • In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
  • In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the diced butternut squash to the skillet and cook for about 5 minutes, or until it begins to soften.
  • Stir in the arborio rice, ensuring each grain is coated with oil and mixed well with the vegetables. Toast the rice for about 2 minutes.
  • Begin adding the warm vegetable broth to the rice mixture one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  • Stir in the chopped sage, shredded Parmesan cheese, and season with salt and pepper to taste. Mix until the cheese is melted and everything is well combined.
  • Remove from heat and let the risotto sit for a couple of minutes before serving.

Notes

For presentation, serve the risotto in bowls garnished with a sprinkle of pumpkin seeds and a few whole sage leaves for color.
Keyword butternut squash, risotto, sage, vegetarian