Imagine a dish that combines the velvety sweetness of roasted butternut squash with the luxurious creaminess of perfectly cooked risotto, topped with crispy sage leaves that crackle with every bite. This isn't just another recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece that will have your dinner guests wondering if a professional chef secretly invaded your kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes.
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
- In a medium saucepan, warm the vegetable broth and keep it simmering on low heat. This ensures the broth is hot when adding to the risotto.
- In a large, heavy-bottomed pot or Dutch oven, heat additional olive oil over medium heat. Add chopped onions and sauté until translucent and soft, about 5 minutes.
- Add minced garlic and cook for another minute, being careful not to brown the garlic.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Begin adding the hot broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which helps release the rice's starches and create a creamy texture.
- Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy and al dente, with a slight bite in the center.
- While the risotto is cooking, prepare crispy sage leaves by heating a small amount of olive oil in a skillet and frying whole sage leaves for 10-15 seconds until crisp.
- When the risotto is almost done, fold in the roasted butternut squash and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let rest for 2-3 minutes. The risotto should be creamy and flow slightly when plated.
- Serve immediately, garnishing with crispy sage leaves and an extra sprinkle of Parmesan cheese.
Tips
- Rice Matters: Always use Arborio rice – its high starch content is crucial for that signature creamy risotto texture.
- Broth Temperature is Key: Keep your broth hot but not boiling. Adding cold broth shocks the rice and interrupts the cooking process.
- Stirring Technique: Constant, gentle stirring is the secret to releasing the rice's starches and creating that dreamy, creamy consistency.
- Patience is Your Friend: Risotto cannot be rushed. Take your time adding broth and stirring – good things come to those who wait!
- Crispy Sage Hack: Pat sage leaves completely dry before frying to ensure they become perfectly crisp without burning.
- Final Touch: Let the risotto rest for a few minutes after cooking. This allows it to reach the perfect "all'onda" (wave-like) consistency that's the hallmark of a true Italian risotto.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
