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As the crisp air of autumn descends and the leaves begin to turn, there’s nothing quite like a warm, comforting bowl of risotto to evoke the season's cozy charm. Risotto, a classic Italian dish, is known for its creamy texture and rich flavors, making it an ideal canvas for seasonal ingredients. In this recipe, we focus on the delightful combination of butternut squash and sage, which not only brings warmth to the dish but also showcases the essence of fall.

Butternut Squash and Sage Risotto

Embrace the flavors of autumn with Butternut Bliss Risotto infused with the aromatic essence of sage. This creamy dish features roasted butternut squash, adding a sweet and nutty richness that's perfect for chilly evenings. With its roots in Italian cuisine, this risotto combines simple, high-quality ingredients like Arborio rice and Parmesan cheese to create a luxurious texture. Perfect for gatherings or cozy dinners, this risotto promises comforting warmth in every bite.
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Ingredients
  

1 medium butternut squash (approximately 2 lbs), peeled, seeded, and diced

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

6 cups low-sodium vegetable or chicken broth (warmed)

½ cup grated Parmesan cheese

½ cup heavy cream

Salt and freshly ground black pepper, to taste

Fresh sage leaves (about 12 leaves), for garnish

Optional: Additional Parmesan cheese for serving

Instructions
 

Prepare the Butternut Squash: Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with olive oil, salt, and pepper until evenly coated. Spread the seasoned squash out in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, turning the pieces once halfway through cooking for even browning.

    Cook the Sage: While the squash is roasting, heat a small skillet over medium heat. Add the tablespoon of butter and allow it to melt completely. Once melted, add the fresh sage leaves to the skillet. Sauté for about 2-3 minutes, or until the leaves become crispy, ensuring you stir frequently to avoid burning. Remove from heat and set aside for garnishing the risotto.

      Start the Risotto: In a large, heavy-bottomed saucepan, heat the remaining tablespoon of butter over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and cook for an additional minute until it releases its fragrant aroma.

        Add the Rice: Stir in the Arborio rice, making sure each grain is well coated in the buttery onion mixture. Toast the rice for about 2-3 minutes, stirring frequently, until the edges of the grains start to look slightly translucent.

          Deglaze with Wine: If you are using wine, pour it into the saucepan now. Stir continuously as the rice absorbs the wine, waiting until most of the liquid is gone before moving to the next step.

            Incorporate Broth Gradually: Begin adding the warmed broth to the rice one ladle at a time. Stir constantly and only add more broth once the previous addition has been mostly absorbed. This stirring and gradual addition of broth will create a creamy texture and this process should take about 20-25 minutes.

              Combine with Butternut Squash: When the rice reaches an al dente texture, gently fold in the roasted butternut squash, heavy cream, and grated Parmesan cheese. Stir until everything is well combined, creamy, and the cheese has melted into the risotto. Taste and adjust seasoning with salt and pepper as needed.

                Serve and Garnish: Spoon the creamy risotto into serving bowls. Garnish generously with the crispy sage leaves on top and sprinkle additional grated Parmesan cheese if desired.

                  Enjoy: Serve the risotto immediately while it’s hot, allowing everyone to indulge in the rich, creamy flavors complemented by the earthy notes of butternut squash and sage.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings