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Butternut Squash and Sage Risotto
Created by: Howcan Team
Ingredients
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and cook until tender, about 10 minutes. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes, until the rice is well coated with the oil and slightly translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
- Stir in the cooked butternut squash, grated Parmesan cheese, unsalted butter, and chopped sage. Season with salt and pepper to taste.
- Remove the skillet from the heat and let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and sage if desired. Enjoy!
Butternut squash and sage risotto is a classic Italian dish that has gained popularity worldwide for its creamy texture and rich, earthy flavors. This dish has its roots in Northern Italy, where the combination of butternut squash and sage is a common culinary tradition. The sweet, nutty flavor of the squash pairs perfectly with the earthy, aromatic notes of the sage, creating a comforting and satisfying dish. Renowned chefs like Jamie Oliver and Giada De Laurentiis have popularized this dish, incorporating their own unique twists and techniques. The best version of this dish can be found in authentic Italian trattorias in the Lombardy and Piedmont regions, where the risotto is cooked to perfection, with the butternut squash adding a velvety richness and the sage infusing a delightful herbal essence. To make the best butternut squash and sage risotto, it's crucial to use high-quality Arborio rice, which absorbs the flavors while retaining a creamy yet al dente texture. The key is to slowly add the broth, allowing the rice to release its starch and create the signature creamy consistency. For a twist on the traditional method, some chefs roast the butternut squash before adding it to the risotto, intensifying its natural sweetness and adding a caramelized depth to the dish. Today, this dish has become a staple in many Italian restaurants around the world, and it's a favorite among home cooks looking for a comforting and elegant meal. Whether enjoyed as a main course or a side dish, butternut squash and sage risotto continues to delight food enthusiasts with its timeless appeal and irresistible flavors.
45 min
4
380 calories
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