Get ready to dive into a bowl of cozy deliciousness with this creamy butternut squash risotto, elevated by the freshness of sage. Arborio rice, blended with sweet, roasted butternut squash, gets a flavor boost from the earthy sage. Finished with a sprinkle of parmesan, this dish brings all the fall feels—warm, creamy, and satisfying. Perfect for a cozy night in!
Butternut Squash Risotto
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large shallot minced
- 1/2 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 2 cups cubed butternut squash ¼-inch cubes (about 1 small squash)
- 1 garlic clove minced
- 1 teaspoon minced sage
- 1 cup uncooked Arborio rice
- ½ cup dry white wine optional
- 4 cups warmed vegetable or chicken broth
- ½ cup grated Parmesan cheese for serving
- Chopped sage leaves optional, for garnish
Instructions
- In a large skillet, heat the oil over medium heat. Add the shallot, salt, and pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.
- Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.
- Garnish with sage leaves and serve with grated cheese, if desired.
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