Butternut Squash and Sage Risotto
A creamy and flavorful risotto made with butternut squash and fresh sage.
Print Recipe
Main Ingredients
- 1 medium Butternut Squash peeled and diced
- 1 cup Arborio Rice
- 4 cups Vegetable Broth kept warm
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- ½ cup Dry White Wine
- ½ cup Parmesan Cheese grated
- 2 tablespoon Olive Oil
- 1 tablespoon Butter
- 10 leaves Fresh Sage chopped
- to taste Salt and Pepper
1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic, and cook until softened.
2. Add the diced butternut squash and cook for about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted.
4. Pour in the white wine and cook until it has evaporated.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 20 minutes.
6. Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
7. Serve hot, garnished with extra Parmesan and sage if desired.
Calories: 350kcal | Carbohydrates: 55g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 700mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg
Butternut Squash, Risotto, Sage