Butternut Squash Risotto Arborio (Recipe for Printing)
Warm up with a creamy blend of roasted butternut squash, Arborio rice, and sage. Perfect for fall, this dish pairs comforting flavors for a satisfying meal. Save & click.
# What You Need:
→ Main
01 -
1 cup Arborio rice
02 -
2 cups butternut squash, peeled and diced
03 -
4 cups vegetable broth
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 cup Parmesan cheese, freshly grated
07 -
2 tablespoons extra virgin olive oil, plus more for drizzling
08 -
6 fresh sage leaves, finely chopped
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and black pepper, then spread evenly on a baking sheet. Roast for 25 to 30 minutes until tender and lightly caramelized.
02 -
Pour vegetable broth into a saucepan and keep warm over low heat throughout cooking.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 to 5 minutes, then add minced garlic and cook for an additional minute.
04 -
Add Arborio rice to the skillet and stir continuously for 2 minutes until each grain is well coated with oil.
05 -
Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir constantly, waiting for the liquid to be absorbed before adding more. Continue for about 20 minutes, or until the rice is creamy and al dente.
06 -
Gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped sage. Stir to combine and adjust seasoning with salt and black pepper.
07 -
Plate the risotto immediately, garnishing with additional Parmesan cheese or a drizzle of olive oil if desired.
# Extra Tips:
01 -
For optimal texture, add broth gradually and stir frequently to develop the risotto's creamy consistency.