You are about to discover a delightful new cozy dinner recipe: Roasted Butternut Squash Risotto with Sage. This dish brings warmth and comfort to your table, perfect for a satisfying meal. You’ll love how simple and rewarding it is to create this creamy, flavorful risotto.
Key Ingredients & Substitutions:
- Butternut Squash: Adds sweetness and a beautiful color. You can use pre-cut squash to save time.
- Arborio Rice: Essential for creamy risotto. Do not substitute with regular long-grain rice.
- Vegetable Broth: Provides the savory base. Use low-sodium if preferred.
- Sage: Fresh sage offers the best flavor, but dried sage can work in a pinch (use half the amount).
- Nutritional Yeast: A great cheesy flavor alternative; you can omit it if desired.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- 6 cups hot vegetable broth
- ¼ cup nutritional yeast (optional)
- 2 tablespoons fresh sage, chopped, plus extra for garnish
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Large saucepan or Dutch oven, baking sheet
Step-by-Step Instructions:
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. Sauté Aromatics
In a large saucepan or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant.
3. Toast the Rice
Add the Arborio rice to the saucepan and stir constantly for 2-3 minutes. This lightly toasts the rice grains, which helps them absorb liquid evenly and creates a better texture. Ensure every grain is coated in oil.
4. Gradually Add Broth
Pour in one ladleful of hot vegetable broth, stirring continuously until it is almost completely absorbed by the rice. Continue adding the broth one ladleful at a time, allowing each addition to be absorbed before adding the next. This process usually takes about 20-25 minutes.
5. Finish the Risotto
When the risotto is creamy and the rice is tender with a slight bite, stir in the roasted butternut squash and nutritional yeast (if using). Season with additional salt and pepper to taste. Garnish with extra fresh sage.
Variation Ideas:
- Add a handful of fresh spinach at the end for added greens.
- For a smoky flavor, stir in a teaspoon of smoked paprika with the garlic.
- Top with toasted pumpkin seeds for extra crunch and texture.
Storage Instructions:
Store any leftover Roasted Butternut Squash Risotto with Sage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra vegetable broth to restore its creamy texture.
Frequently Asked Questions (FAQ):
- Can you make this risotto ahead of time? Risotto is best enjoyed fresh, but you can prepare it up to the point of adding the squash, then finish it just before serving.
- What if the risotto is too thick? Add a little more hot vegetable broth until it reaches your desired consistency.
- Can you use dried sage instead of fresh? Yes, use about half a tablespoon of dried sage since its flavor is more concentrated.
- Is this recipe suitable for a vegan diet? Yes, this recipe is naturally vegan and makes a wonderful cozy dinner recipe.
- Why is constant stirring important for risotto? Stirring helps release the starches from the rice, creating that signature creamy texture.
- What kind of pot should you use for risotto? A heavy-bottomed saucepan or Dutch oven works best for even heat distribution.