Savory Butternut Squash Risotto: A Cozy Delight
This creamy butternut squash risotto is adorned with sage and Parmigiano-Reggiano, making it a perfect dish for fall gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups butternut squash peeled and cubed
- 1.5 cups risotto rice such as Arborio
- 4 cups chicken stock or vegetable stock
- 1 cup Parmigiano-Reggiano grated
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon fresh sage chopped
Instructions
Preparation Steps
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cubed butternut squash, cooking for an additional 5 minutes.
- Add the risotto rice, stirring to coat in oil. Cook for 1-2 minutes until the rice starts to look translucent.
- Gradually add the chicken stock, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the grated Parmigiano-Reggiano and fresh sage. Season with salt and pepper to taste.
- Serve warm, garnished with additional sage leaves if desired.
Notes
For a vegetarian version, ensure you use vegetable stock.