Creamy Butternut Squash and Sage Risotto
Immerse yourself in the comforting flavors of autumn with this Creamy Butternut Squash and Sage Risotto. This dish combines the natural sweetness of butternut squash with the aromatic essence of fresh sage, all enveloped in a rich and creamy arborio rice risotto. Perfect for chilly evenings, this dish is not only a feast for the eyes but also a wholesome meal that is sure to impress your family and friends. Serve it as a main course or as a delightful side dish for your holiday gatherings. Enjoy the warmth and richness of this delightful recipe, which showcases the harmony of seasonal ingredients in every bite.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
butternut squash
1 large (cut into cubes (3 cups) and shredded (2 cups))
chicken broth
15 1/2 ounces (canned)
butter
1 tablespoon (unsalted)
salt
1/2 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
fresh sage
3 tablespoons (chopped)
olive oil
2 tablespoons (extra virgin)
onion
1 small (approximately 3/4 cup chopped)
arborio rice
2 cups (uncooked)
white wine
1/3 cup (dry)
parmesan cheese
1/2 cup (grated)
Instructions
1
Begin by preparing the butternut squash. Cut enough of the squash into cubes to measure 3 cups. Coarsely shred the remaining squash to yield 2 cups and set aside for later.
2
In a 2-quart saucepan, combine the chicken broth with 4 cups of water. Heat over medium heat until it reaches a gentle simmer, then cover to keep warm.
3
In a 5-quart Dutch oven, melt the butter over medium heat. Add the cubed butternut squash, along with salt, pepper, and 2 tablespoons of chopped fresh sage. Cover and cook, stirring occasionally, until the squash is tender, about 10-15 minutes. Once cooked, transfer to a bowl and set aside.
4
In the same Dutch oven, add olive oil, the shredded butternut squash, and the chopped onion. Cook over medium heat, stirring frequently, until the vegetables are soft and fragrant, about 5-7 minutes.
5
Add the arborio rice to the pot, stirring frequently for about 2 minutes, allowing the rice to toast slightly. Then, gradually pour in the white wine and continue stirring until it is mostly absorbed.
6
Begin adding the warm broth mixture, 1/2 cup at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. This step should take approximately 25 minutes. The goal is to have the rice tender but still slightly al dente.
7
Once the rice reaches the desired doneness, gently fold in the reserved diced butternut squash, the remaining chopped sage, and the parmesan cheese. Stir until the cheese has melted and everything is heated through. Taste and adjust seasoning as needed.
8
Serve immediately, garnished with additional sage or parmesan if desired.
Nutrition Information
7g
Fat
50g
Carbs
8g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Butternut Squash and Sage Risotto?
It is a comforting autumn dish that combines the sweetness of butternut squash with aromatic fresh sage and creamy arborio rice.
How much butternut squash do I need for this recipe?
You will need one large butternut squash, prepared into 3 cups of cubes and 2 cups of shredded squash.
What kind of rice is used in this risotto?
The recipe uses 2 cups of uncooked arborio rice to achieve a creamy texture.
How much chicken broth is required?
You need 15.5 ounces of canned chicken broth combined with 4 cups of water.
Is this recipe suitable for vegetarians?
While the recipe lists chicken broth, it can be made vegetarian by substituting it with vegetable broth.
How much fresh sage is needed?
The recipe calls for a total of 3 tablespoons of chopped fresh sage.
What type of wine should I use?
The recipe specifies 1/3 cup of dry white wine.
How do I prepare the cubed butternut squash?
Cook the 3 cups of cubed squash in butter with salt, pepper, and 2 tablespoons of sage until tender, then set aside.
What do I do with the shredded butternut squash?
The 2 cups of shredded squash are cooked with chopped onion in olive oil before adding the rice.
How long does it take to cook the rice?
Adding the broth gradually and stirring until absorbed takes approximately 25 minutes.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in this dish?
There are 7 grams of fat per serving.
How much protein does this risotto provide?
This dish provides 8 grams of protein per serving.
What is the carbohydrate content?
There are 50 grams of carbohydrates per serving.
How much fiber is in the recipe?
There are 5 grams of fiber per serving.
What type of cheese is used?
The recipe uses 1/2 cup of grated parmesan cheese.
How do I start the cooking process?
Begin by cubing and shredding the squash, then prepare the broth and water mixture over medium heat.
Why should I toast the rice?
Toasting the arborio rice for about 2 minutes helps develop flavor and maintains the rice's structure.
When do I add the white wine?
Add the white wine after toasting the rice and stir until it is mostly absorbed.
How should I add the broth?
Add the warm broth mixture 1/2 cup at a time, stirring continuously until each addition is absorbed.
What texture should the risotto have?
The rice should be tender but still slightly al dente.
What size Dutch oven is recommended?
A 5-quart Dutch oven is recommended for cooking the main risotto components.
How much onion is used?
One small onion, yielding approximately 3/4 cup when chopped, is used.
Can I use salted butter?
The recipe calls for 1 tablespoon of unsalted butter to better control the salt levels.
What oil is used for sautéing?
The recipe uses 2 tablespoons of extra virgin olive oil.
What are the main seasonings?
The main seasonings are salt, pepper, and fresh sage.
Can this be served as a main course?
Yes, it is suitable as both a main course and a side dish for holiday gatherings.
How do I finish the dish?
Gently fold in the reserved cubed squash, the remaining sage, and parmesan cheese until heated through.
What should I use as a garnish?
You can garnish the risotto with additional sage or parmesan cheese if desired.
How much salt and pepper should I use?
The recipe suggests 1/2 teaspoon each of salt and pepper, or to taste.