Risotto is one of those dishes that takes some time to prepare, but is totally worth it in my mind! This simple to follow recipe will be sure to impress anyone at your next dinner. Creamy and cheesy risotto pairs perfectly with the bright sage and caramelized butternut squash. Enjoy!
Ingredients:
1, 2.5-3 pound butternut squash
8 cups low-sodium vegetable broth
2 tablespoons extra-virgin olive oil, divided
1 small onion, small diced
2 tablespoons butter, divided
3 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese
freshly chopped sage, for garnish
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Peel butternut squash, chop in half lengthwise, and scoop out and discard seeds. Small dice a small amount of the butternut squash, about 1/2 cup, and set aside. Cube the rest of the butternut squash into bite sized pieces, about 4 cups.
3. Place the 4 cups of cubed butternut squash on the prepared baking sheet. Toss with 1 tablespoon olive oil. Season lightly with salt and pepper. Roast in the oven for 25-30 minutes, stirring often, until tender and lightly caramelized. Set aside.
4. While the squash roasts, bring broth to a simmer in a pot. Reduce heat to low to keep warm.
5. In a separate large pot or Dutch oven, heat oil over medium heat. Add onion and the 1/2 cup small diced butternut squash and cook, stirring often, until beginning to soften, about 5 minutes. Stir in 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and soft, about 6 more minutes. Season lightly with salt and pepper.
6. Stir in remaining tablespoon butter and arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
7. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
8. Stir often and cook until risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan, then season with salt and pepper before serving. Garnish with fresh sage and roasted butternut squash cubes. Enjoy!
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