Original Post: https://www.evolvingtable.com/butternut-squash-sage-risotto/
Butternut Squash Risotto Recipe
Butternut Squash Sage Risotto is bursting with fresh sage flavor, has a creamy and silky-smooth texture, and a little bite from Parmesan cheese and lemon juice. Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions. Your loved ones will be requesting this homemade butternut squash risotto from you again and again!
Servings: 6 servings
Ingredients
Roasted Butternut Squash
- 3-4 cups butternut squash cut into ½-inch cubes
- 2 tablespoons oil olive or avocado
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 tablespoon oil or butter
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 4 ½ - 5 cups broth chicken or vegetable, regular sodium
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½-¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh sage
- ½ lemon juiced
- ½ cup grated Parmesan cheese grated
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 425°F.
- Roast the squash. Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined. Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.3-4 cups butternut squash, 2 tablespoons oil, 1 teaspoon salt, ¼ teaspoon black pepper
For the Risotto:
- Warm the broth. Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.4 ½ - 5 cups broth
- Heat the veggies and rice. Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute. Reduce heat to medium low and add rice. Stir for 1-2 minutes.1 tablespoon oil, 1 small sweet onion, 2 cloves garlic
- Stir in the broth. Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, ½-¾ teaspoon salt, ¼ teaspoon black pepper
- Add the herbs. During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
- Serve the risotto. Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!1 tablespoon fresh sage, ½ lemon, ½ cup grated Parmesan cheese
Notes
- Wine: Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
- Cheese: If you're vegan, feel free to substitute with a vegan Parmesan cheese.
- Prep-ahead: You can roast the butternut squash and cut up the onions the day before.
- Storage: If you know you're going to have leftover risotto, try to pull some of it out while it is still not quite done. You can store leftovers in the refrigerator in an airtight container for up to 3-4 days.
- Freezing: Freezing this recipe is not recommended.
- Reheating: When ready to reheat leftover risotto, add it back to the skillet and pour in additional broth until it is cooked all of the way through.
Nutrition
Calories: 349kcal | Carbohydrates: 58g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 2104mg | Potassium: 358mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8444IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 4mg
