How To Make Butternut Squash & Sage Risotto
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Serves:
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 10 fresh sage leaves, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
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In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the diced butternut squash and cook for 5 minutes, until slightly browned.
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Stir in the Arborio rice and cook for 2 minutes, until translucent.
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Pour in the white wine and cook until absorbed.
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Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
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Continue cooking and stirring the risotto, adding more broth as needed, until the rice is cooked al dente and the squash is tender.
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Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
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Remove from heat and let the risotto rest for a few minutes before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 8mg
- Sodium : 900mg
- Total Carbohydrates : 62g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 10g
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