Ingredients:
- 1 tablespoon olive oil (or butter)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4-5 cups vegetable broth (low-sodium is good)
- 2 cups pre-cubed butternut squash (fresh or frozen)
- 8-10 fresh sage leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon butter for extra richness
Instructions
Prep the ingredients:
- Chop the onion and mince the garlic.
- Roughly chop the sage leaves.
- Heat the vegetable broth to a simmer in a separate pot.
Sauté the aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and thyme, cook for another 30 seconds until fragrant.
Toast the rice:
- Add the Arborio rice to the pot and stir continuously for about 1 minute, allowing the grains to become slightly toasted.
Deglaze with wine:
- Pour in the white wine and cook, stirring, until it’s mostly absorbed by the rice (about 1-2 minutes).
Gradually add the broth:
- Add about 1 cup of the hot broth to the rice mixture. Stir constantly until almost all the liquid has been absorbed.
- Continue adding broth, 1 cup at a time, stirring between additions and allowing for absorption.
- After about 15 minutes of this, add the butternut squash cubes along with another cup of broth.
Cook until creamy:
- Keep adding broth and stirring constantly until the rice is tender and has a creamy consistency, and the butternut squash is soft. This usually takes about 20-25 minutes total. You might not use all of the broth.
Finish and serve:
- Remove the pot from the heat.
- Stir in the chopped sage, Parmesan cheese, and the optional tablespoon of butter (if using).
- Season to taste with salt and plenty of fresh black pepper.
- Serve immediately with additional Parmesan cheese for garnish if desired.
Tips:
- For fresh butternut squash, peel, seed, and cut it into cubes beforehand.
- Frozen cubed butternut squash eliminates even more prep time.
- Using warm broth is essential to prevent halting the cooking process.
- Stirring frequently gives risotto its signature creaminess.
- Adjust the liquid if needed. You may not use all the broth if you prefer a less creamy risotto.
- Taste and season as you go!
