1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
4 cups vegetable broth
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon fresh sage, chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F.
Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and lightly browned.
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the Arborio rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil and slightly translucent.
Pour in the white wine and stir until it is absorbed by the rice.
Begin adding the vegetable broth to the saucepan, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. Continue this process until the rice is cooked but still slightly firm in the center, about 20-25 minutes.
Once the rice is cooked, stir in the roasted butternut squash cubes, chopped sage, and grated Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto hot, garnished with additional grated Parmesan cheese and fresh sage leaves, if desired.
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
4 cups vegetable broth
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon fresh sage, chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F.
Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and lightly browned.
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the Arborio rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil and slightly translucent.
Pour in the white wine and stir until it is absorbed by the rice.
Begin adding the vegetable broth to the saucepan, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. Continue this process until the rice is cooked but still slightly firm in the center, about 20-25 minutes.
Once the rice is cooked, stir in the roasted butternut squash cubes, chopped sage, and grated Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto hot, garnished with additional grated Parmesan cheese and fresh sage leaves, if desired.
