Description
A creamy and comforting risotto made with butternut squash and infused with sage, perfect for a cozy meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
- Add the diced butternut squash and cook for about 5 minutes until slightly tender.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the Parmesan cheese and chopped sage. Season with salt and pepper to taste.
- Serve warm, garnished with additional sage if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Feel free to add other vegetables like spinach or peas for added nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg