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- 1 medium butternut squash, peeled and cut into small cubes - 1 cup arborio rice - 4 cups vegetable broth, preferably low sodium - 1 small onion, finely chopped - 2 cloves garlic, minced - 3 tablespoons extra-virgin olive oil - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) - 1/2 cup grated Parmesan cheese (optional, for serving) - Salt and freshly ground black pepper to taste - Additional freshly cracked black pepper for garnish The butternut squash is the star here. Its sweet, nutty flavor shines. I use arborio rice for the ideal creamy texture. This rice absorbs the broth well, making each bite rich. Vegetable broth adds depth without overpowering the dish. Fresh sage brings a lovely herbal note. You can also use dried sage if fresh isn't handy. I like to add salt and pepper to enhance the flavors. Finally, Parmesan cheese adds a nice touch, but it's optional. When I create this dish, I focus on quality. Each ingredient plays a key role. Using fresh produce and good broth makes a big difference. You can find the full recipe [here](#). First, take a medium saucepan. Pour in the vegetable broth. Heat it over medium heat until it simmers. Then, lower the heat to keep it warm. This step is important. A warm broth helps the risotto cook evenly. Next, grab a large skillet. Add the olive oil and heat it over medium heat. Chop the onion finely and add it to the skillet. Cook the onion for about 3-4 minutes. It should turn translucent. Then, add the minced garlic and diced butternut squash. Stir well and cook for 5-7 minutes. The squash should soften and caramelize a bit. This adds great flavor. Now, it’s time for the arborio rice. Add it to the skillet and stir continuously for about 2 minutes. This toasts the rice and brings out its nuttiness. After that, begin adding the warm broth. Use about 1 cup at a time. Stir the rice and let it absorb the broth before adding more. This should take around 20-25 minutes. The rice will become creamy and cook to al dente. Once your rice is the right texture, it’s time to add the sage. Stir it in well. Season with salt and freshly cracked black pepper to taste. Cook for another 2-3 minutes to help the flavors blend. If you want a creamier risotto, take it off the heat. Fold in the grated Parmesan cheese until it melts. Taste and adjust the seasoning if needed. Let the risotto rest for a minute before serving. This lets the flavors come together. For the full recipe, check the section above. To get that perfect creamy texture, you must stir often. Stirring helps release the starch in the rice. This starch is what makes risotto rich and smooth. Add the broth slowly, about one cup at a time. Wait until most of the broth is absorbed before adding more. This method takes time, but it is worth it. You will see the rice swell and become tender. To enhance the flavor of your risotto, think about your seasonings. A little more salt can make a big difference. Fresh herbs can brighten the dish. You can try thyme or rosemary if you want variety. A squeeze of lemon juice can also add a nice zest. Taste as you go, and adjust to your liking. Serving risotto can be fun and creative. For a fancy touch, use shallow bowls. This gives your risotto room to shine. Drizzle some extra-virgin olive oil on top for richness. Add a few fresh sage leaves for color. A sprinkle of cracked black pepper adds a nice finish. These small touches can make your dish look elegant and inviting. Find the full recipe for more details on making this creamy delight. {{image_4}} You can add protein to your butternut squash risotto. Chicken, shrimp, or plant-based proteins work well. For chicken, use cooked, diced pieces. Stir them in after the rice is creamy. If you prefer shrimp, sauté them until pink before adding to the risotto. For a vegan option, use chickpeas or lentils. They add protein and a nice texture. Each choice enhances the meal and makes it more filling. To make this risotto vegan, swap out the Parmesan cheese. Use a dairy-free cheese or skip it entirely. You can also add nutritional yeast for a cheesy flavor without dairy. Be sure to check the broth too. Some vegetable broths contain animal products, so look for a vegan option. With these changes, you still get a rich, creamy dish that's 100% plant-based. You can mix in other flavors to change your risotto. Mushrooms add a nice earthiness. Sauté them with the onions for the best flavor. Spinach is another great option. Stir it in just before serving. Fresh herbs like thyme or rosemary also pair well with butternut squash. Experiment with different combinations to find your perfect taste. For the full recipe, check out the complete guide. Enjoy your cooking! To store leftover risotto, let it cool first. Spread it in a shallow dish. Cover it tightly with plastic wrap or a lid. Place it in the fridge. Risotto stays good for about three days. Make sure to check for any signs of spoilage before using it again. To reheat your risotto, use a pan over low heat. Add a splash of broth or water. Stir it often for even heating. This keeps the risotto creamy. Avoid the microwave if you can. It makes risotto dry and clumpy, which is not what we want. Yes, you can freeze risotto! Cool it completely first. Place it in a freezer-safe bag or container. Remove as much air as possible. Label it and freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. Then follow the reheating tips to bring it back to life. Enjoy your creamy butternut squash risotto again! For the full recipe, check the earlier section. It takes about 40 minutes to cook butternut squash risotto. Here's the time breakdown: - Prep Time: 10 minutes - Cooking Time: 30 minutes - Total Time: 40 minutes This gives you a creamy and rich risotto. Yes, you can use other types of rice for risotto. Arborio rice is the best choice. It has a high starch content. This starch gives risotto its creamy texture. If you use jasmine or basmati rice, the dish will change. These types have less starch. They will not create the same creaminess. Stick with short-grain rice for the best result. You have options if you need to replace Parmesan cheese. Here are some good alternatives: - Pecorino Romano: It has a sharp flavor. - Nutritional yeast: A great choice for vegan dishes. - Grana Padano: A milder option, similar to Parmesan. - Asiago: This cheese adds a nutty taste. Each of these cheeses will change the flavor slightly. Choose what fits your taste best. For the full recipe, check out the Butternut Squash Risotto with Sage. This blog post provided a simple recipe for butternut squash risotto. You learned about each ingredient and how to prepare it step-by-step. We covered tips for perfect creaminess, flavor boosts, and eye-catching presentation. Plus, we explored variations, storage methods, and common questions. Using fresh ingredients makes a big difference. Enjoy this comforting dish with your own twist. Savor the flavor and share it with family or friends. It's all about enjoying good food together. Happy cooking!

19. Butternut Squash Risotto with Sage

Discover the perfect comfort food with this Butternut Squash Risotto with Sage recipe! This creamy and flavorful dish combines tender butternut squash, fresh sage, and arborio rice for a deliciously cozy meal. Ready in just 40 minutes, it's the ideal recipe to impress your family and friends. Click through to explore the full recipe and learn how to create this seasonal delight that will warm your heart and home!
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Ingredients
  

1 medium butternut squash, peeled and cut into small cubes

1 cup arborio rice

4 cups vegetable broth, preferably low sodium

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1/2 cup grated Parmesan cheese (optional, for serving)

Salt and freshly ground black pepper to taste

Additional freshly cracked black pepper for garnish

Instructions
 

In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat, then reduce the heat to low to keep it warm throughout the cooking process.

    In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

      Incorporate the minced garlic and diced butternut squash into the skillet, stirring well. Cook for an additional 5-7 minutes until the squash begins to soften and lightly caramelize.

        Add the arborio rice to the skillet. Stir continuously for approximately 2 minutes, ensuring each grain of rice is coated with the oil and begins to toast slightly, releasing its nuttiness.

          Gradually ladle in the warm vegetable broth, approximately 1 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. This technique should take around 20-25 minutes, resulting in a creamy texture with the rice cooked al dente.

            Once the rice reaches the desired consistency, stir in the chopped sage and season generously with salt and freshly cracked black pepper. Continue cooking for an additional 2-3 minutes to enhance the flavors.

              If you prefer a creamier risotto, remove the skillet from the heat and gently fold in the grated Parmesan cheese until melted and incorporated.

                Taste the risotto and make any necessary adjustments to the seasoning. Allow it to rest for a minute off the heat before serving for the flavors to meld.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4

                    - Presentation Tips: For an elegant touch, serve the risotto in shallow bowls. Drizzle a little extra-virgin olive oil on top, garnish with fresh sage leaves, and finish with a sprinkling of freshly cracked black pepper. Enjoy the delightful flavors and warm, creamy texture!