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Risotto has deep roots in Northern Italy, particularly in the regions of Lombardy and Piedmont. Traditionally, it is made with Arborio rice, a short-grain rice known for its high starch content. This starch is key to achieving the creamy texture characteristic of risotto. The cooking process involves gradually adding broth to the rice, allowing it to absorb liquid while stirring continuously. This technique not only creates a velvety consistency but also allows for the infusion of flavors from the broth and accompanying ingredients.

Butternut Squash and Sage Risotto

Warm up this autumn with the comforting flavors of Butternut Bliss Risotto with Sage. This creamy dish brings together roasted butternut squash and aromatic sage for a deliciously rich meal that's perfect for cool evenings. Learn the art of making risotto, from toasting Arborio rice to gradually adding broth for that signature creaminess. It's not just a delightful dish but also a nutritious option packed with vitamins and fiber. Try this recipe and embrace the essence of fall!
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled, seeded, and diced

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

6 cups vegetable or chicken broth (low sodium)

½ cup grated Parmesan cheese

½ cup heavy cream

Salt and freshly ground black pepper to taste

Fresh sage leaves, for garnish (about 12 leaves)

Optional: Additional Parmesan for serving

Instructions
 

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and caramelized, flipping once halfway through.

    Cook the Sage: In a small skillet over medium heat, melt 1 tablespoon of butter and add the fresh sage leaves. Sauté for about 2-3 minutes until the leaves are crispy, taking care not to burn them. Set aside for garnish.

      Start the Risotto: In a large saucepan, heat the remaining tablespoon of butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Add the Rice: Stir in the Arborio rice, making sure to coat the grains with the butter and onions. Toast the rice for 2-3 minutes, stirring frequently, until the edges become slightly translucent.

          Deglaze with Wine: (If using) Pour in the white wine and stir continuously until the liquid is mostly absorbed by the rice.

            Incorporate Broth Gradually: Begin adding the warmed broth, one ladle at a time. Stir continuously and only add more broth when the previous addition has been mostly absorbed. This process should take about 20-25 minutes.

              Incorporate Butternut Squash: Once the rice is al dente, gently fold in the roasted butternut squash, heavy cream, and Parmesan cheese. Stir until everything is well combined and creamy. Adjust the seasoning with salt and pepper to taste.

                Serve and Garnish: Spoon the risotto into bowls and garnish with crispy sage leaves and additional Parmesan if desired.

                  Enjoy: Serve immediately while hot, savoring the creamy texture and the earthy flavors of butternut squash and sage.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings