Looking for a comforting dish to warm your soul? This Butternut Squash Risotto with Sage is a delightful choice. Not only is it gluten free, but it also brings a delightful harmony of flavors that will make your dinner guests swoon. The creamy texture and rich flavor make it an ideal centerpiece for any meal, whether it’s a cozy family dinner or a festive gathering.
This risotto is the perfect way to showcase the natural sweetness of butternut squash. Combined with the aromatic notes of sage, it transforms an ordinary grain into a luxurious dish that feels indulgent without any of the fuss. Trust me, once you try this recipe, it might just become your new go-to for special occasions or simple weeknight dinners.
Delicious Butternut Squash Risotto Recipe
This creamy risotto features roasted butternut squash blended with arborio rice, resulting in a rich and hearty dish. Infused with fragrant sage, it balances sweetness and earthiness in every bite, making it an alluring option for both comfort food lovers and gourmet enthusiasts.
Ingredients
- 1 cup arborio rice
- 2 cups butternut squash, diced
- 1 medium onion, finely chopped
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese (optional for gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat the 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 for 25-30 minutes until tender and slightly caramelized.
- Sauté Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Toast the Rice: Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Add Wine: Pour in the white wine and stir until the liquid is mostly absorbed.
- Cook the Risotto: Gradually add the broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. This process will take about 18-20 minutes, or until the rice is creamy and al dente.
- Finish with Squash and Sage: Stir in the roasted butternut squash, chopped sage, and Parmesan cheese (if using). Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls, garnish with additional sage if desired, and enjoy warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 8g
- Carbohydrates: 48g
