Shortcut Butternut Squash and Sage Risotto Recipe

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!

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