Butternut Squash and Sage Risotto

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Introduction

Creamy, flavorful, and comforting, this Butternut Squash and Sage Risotto is the ultimate fall dish. The natural sweetness of roasted butternut squash pairs perfectly with the earthiness of sage and the nuttiness of parmesan. It’s a satisfying dish that feels elegant enough for a special occasion yet simple enough for a cozy weeknight dinner. With just a handful of ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen.

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Ingredients

• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1/3 cup grated parmesan cheese
• 1 tablespoon butter
• 1 tablespoon fresh sage, finely chopped (plus extra for garnish)
• Salt and black pepper, to taste

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Instructions

1. Roast the Butternut Squash
   Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. Set aside.
2. Prepare the Risotto Base
   In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
3. Cook the Rice
   Add the arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently, until the grains are slightly translucent around the edges. Pour in the white wine and cook until it’s mostly absorbed.
4. Add the Broth Gradually
   Reduce the heat to medium-low. Add the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and cooked al dente.
5. Incorporate the Roasted Squash
   Gently mash half of the roasted butternut squash and stir it into the risotto for a creamy texture. Add the remaining squash pieces for a chunky, flavorful addition.
6. Finish with Parmesan and Sage
   Stir in the butter, grated parmesan, and chopped sage. Adjust seasoning with salt and pepper to taste. Cook for an additional 1-2 minutes until everything is well combined and creamy.
7. Serve and Garnish
   Spoon the risotto into bowls and garnish with fresh sage leaves and an extra sprinkle of parmesan. Serve warm and enjoy!

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Tips for Success

• Use homemade or high-quality broth for the best flavor.
• Stir the risotto frequently to release the rice’s natural starches, creating that creamy texture.
• For extra richness, add a splash of cream or a drizzle of truffle oil before serving.

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This Butternut Squash and Sage Risotto is a delicious way to showcase the versatility of butternut squash while enjoying the cozy flavors of fall. Perfect as a main dish or served alongside a crisp green salad and crusty bread!