How To Make The Ultimate Makeover: Risotto with Squash & Sage
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 3 tbsp olive oil
- 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
- 1 tbsp fresh sage leaves, chopped
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
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In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Stir in the Arborio rice and cook for 1 minute, stirring constantly to coat the grains with oil.
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Add the white wine and cook until it evaporates, stirring frequently.
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Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more, and continue until the rice is creamy and tender, about 20 minutes.
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Stir in the roasted butternut squash, Parmesan cheese, and fresh sage. Cook for an additional 2 minutes, until everything is well combined and heated through.
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Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition
- Calories : 318kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 724mg
- Total Carbohydrates : 46g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 6g
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