Roasted Butternut Squash Risotto

Introduction

Roasted Butternut Squash Risotto with Crispy Sage

This hearty and flavorful dish brings comfort food to a new level. Combining creamy Arborio rice with roasted butternut squash and the aromatic crunch of crispy sage, this risotto is the perfect meal to enjoy on cool evenings or serve as a luxurious side dish for any gathering. Rich in flavors and textures, it’s both satisfying and simple to prepare from scratch.

Detailed Ingredients with measures

Butternut squash

1 medium-sized butternut squash, peeled and diced

Olive oil

2 tablespoons of olive oil (for roasting and cooking)

Salt

1 teaspoon of salt, plus extra to taste

Black pepper

1 teaspoon of freshly ground black pepper

Unsalted butter

2 tablespoons of unsalted butter

Fresh sage leaves

10-15 fresh sage leaves

Onion

1 small white onion, finely chopped

Arborio rice

1 cup of Arborio rice

Dry white wine

½ cup of dry white wine

Vegetable broth

4 cups of vegetable broth, kept warm

Grated Parmesan cheese

½ cup of Parmesan cheese, finely grated

Prep Time

Effortless Steps for Preparation

Before starting, ensure that the butternut squash is peeled, diced, and ready for roasting. Preheat your oven and prepare all your ingredients upfront to ensure a smooth cooking process.

Cook Time

A Flavorful Journey

The risotto takes approximately 25-30 minutes to cook after toast and stir the rice in the pan, incorporating the broth step by step. Crisp the sage leaves separately during this time for that finishing touch of bold aroma.

Total Time

The Combined Experience

With preparation, roasting, and cooking time combined, the recipe takes about 50 minutes to an hour in total. This ensures every element of the dish is cooked to perfection.

Yield

Serves Four

This recipe yields enough risotto to serve four as a main course or more if used as a side dish, making it a versatile option for dinners or gatherings.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Step 2: Roast the Butternut Squash

Peel the butternut squash, remove seeds, and cut it into small, evenly sized cubes.
Line a baking sheet with parchment paper and spread the squash cubes on it. Drizzle with olive oil, and sprinkle salt and pepper evenly over the squash. Toss to coat.
Roast the squash in the preheated oven for about 20-25 minutes or until tender and lightly caramelized, flipping halfway through the cooking time. Once done, set aside.

Step 3: Prepare the Broth

In a medium saucepan, heat your vegetable or chicken broth over low heat. Keep warm on the stove throughout the cooking process.

Step 4: Sauté Aromatics

Heat olive oil and a small amount of butter in a large skillet or saucepan over medium heat.
Add diced onion and cook until soft and translucent, stirring occasionally, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.

Step 5: Toast the Arborio Rice

Add the Arborio rice to the sautéed onion and garlic mixture. Stir to coat the rice in the oil and butter, allowing it to toast slightly for about 2 minutes.

Step 6: Deglaze the Pan

Pour in the white wine and stir constantly until the wine has mostly evaporated. This step enhances the flavor of the dish.

Step 7: Begin Adding Broth

Add a ladleful of the warm broth to the rice, stirring frequently.
Continue adding broth one ladle at a time, letting each addition fully absorb before adding the next. This process typically takes about 20 minutes. Stir regularly to ensure a creamy consistency and to prevent the rice from sticking to the pan.

Step 8: Incorporate Roasted Butternut Squash

Once the rice is cooked to al dente and has a creamy texture, gently fold in the roasted butternut squash. Mix well to combine, breaking down some squash pieces for an even creamier risotto, while leaving some chunks intact for texture.

Step 9: Stir in Parmesan Cheese

Remove the skillet from heat and stir in freshly grated Parmesan cheese. Taste and adjust seasoning with salt and pepper, if needed.

Step 10: Crisp the Sage

In a small skillet, heat a bit of butter or oil over medium heat.
Once hot, add fresh sage leaves and fry quickly for about 30 seconds until crispy. Transfer crispy sage leaves to a paper towel-lined plate to drain.

Step 11: Garnish and Serve

Serve the butternut squash risotto in bowls while hot.
Top each serving with the crispy sage leaves for garnish and additional flavor. Enjoy!

Notes

Note 1: Roasting the Squash

Ensure the squash cubes are spread in a single layer to achieve even roasting and caramelization.

Note 2: Broth Temperature

Keep the broth warm at all times during cooking. Adding cold broth can disrupt the cooking process and reduce the creamy consistency.

Note 3: Rice Consistency

Stir frequently but not constantly, as too much stirring can break the rice down excessively, while too little can lead to uneven cooking.

Note 4: Substitutions

You may substitute white wine with an equal amount of broth if you prefer not to use alcohol.

Note 5: Leftovers

Store leftover risotto in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a bit of broth to restore its creamy texture.

Cook techniques

Roasting the Butternut Squash

To achieve the caramelized sweetness, roast the butternut squash in the oven. Dice the squash into even cubes, toss them with olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet in a single layer to ensure even roasting.

Cooking Risotto to Perfection

For creamy risotto, use warm chicken or vegetable broth and add it incrementally to the rice. Stir continuously to release the rice’s starch, which gives risotto its signature creamy texture.

Making Crispy Sage Topping

Heat a small amount of olive oil in a pan and fry the sage leaves until crispy. Remove and place them on a paper towel to drain excess oil. The crispy sage adds a burst of flavor and texture when crumbled over the risotto.

Combining Flavors

Fold in the roasted butternut squash into the creamy risotto and top with crispy sage. Adjust seasonings like salt, pepper, and grated Parmesan cheese to taste for a balanced flavor.

FAQ

Can I use pre-cut butternut squash?

Yes, pre-cut butternut squash can save prep time and works well for this recipe. Be sure to ensure they are evenly sized for uniform roasting.

What type of rice is best for risotto?

Arborio rice is the most commonly used type for risotto due to its ability to absorb liquid and release starch, creating a creamy consistency.

Can I make this dish vegan?

Yes, substitute chicken broth with vegetable broth and omit the Parmesan cheese or use a plant-based alternative to make the dish vegan.

Why do I need to stir the risotto continuously?

Stirring helps release the rice’s starch, which contributes to the creamy texture of risotto. It also ensures the rice cooks evenly.

How do I store leftovers?

Place the risotto in an airtight container and refrigerate. It can be stored for up to 3 days. Reheat with a splash of broth or water to revive the creamy consistency.

What other toppings can I use instead of sage?

You can use toasted nuts, crispy shallots, or even fresh herbs like parsley or thyme as an alternative topping.

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Conclusion

Roasted Butternut Squash Risotto with Crispy Sage is the perfect comfort dish to combine creamy textures with earthy undertones. The blend of sweet roasted squash and crisp sage leaves creates a satisfying and flavorful experience, making it a wonderful choice for any special occasion or weeknight meal. It’s a dish that balances elegance and hearty nourishment beautifully.

More recipes suggestions and combination

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