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- 1 medium butternut squash, peeled and diced into small cubes - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 ½ cups Arborio rice - 5 cups vegetable broth, warmed - 1 cup grated Parmesan cheese - 1 tablespoon fresh sage, chopped (plus extra for garnish) - Salt and pepper to taste - A sprinkle of nutmeg for garnish - Large skillet or heavy-bottomed pot - Wooden spoon or spatula - Ladle for adding broth - Cutting board and knife - Grater for cheese First, gather your ingredients. Peel and dice the butternut squash into small cubes. Heat a large skillet over medium heat. Add one tablespoon of olive oil and half of the unsalted butter. Once hot, add the diced squash. Sauté for about five to seven minutes. You want it to soften and caramelize lightly. After that, remove the squash from the pan and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for three to four minutes until the onion turns translucent. Next, stir in one and a half cups of Arborio rice. Cook it for about one minute. The rice should become slightly translucent. Now, it's time to add the warmed vegetable broth. Use a ladle to add broth, one ladle at a time. Stir often and wait until most of the liquid absorbs before adding more. This will take around 18 to 20 minutes. The rice should be creamy and just tender. Once the rice is cooked, fold in the sautéed butternut squash. Add the remaining butter, chopped sage, and grated Parmesan cheese. Stir everything well until it becomes creamy and heated through. Season with salt and pepper to taste. If you want, add a sprinkle of nutmeg for extra flavor. Serve the risotto warm, garnished with more chopped sage on top. To get creamy risotto, you must stir often. Stirring helps release the starch from the rice. This starch makes the risotto thick and creamy. Use warm broth, not cold. Cold broth will cool the rice and slow down cooking. Keep adding broth one ladle at a time. Wait until most of the liquid is gone before adding more. This takes patience but is worth it! Use Arborio rice for this dish. Arborio rice has a high starch content. This is key for a creamy texture. Other short-grain rice varieties, like Carnaroli or Vialone Nano, also work well. Avoid long-grain rice, as it won’t give you the same creaminess. Stick with short grains for the best results. You can change the flavors in this risotto. Try adding different herbs like thyme or rosemary. For a spicy kick, add red pepper flakes. You can also mix in other vegetables, like peas or mushrooms. If you want a richer taste, swap the vegetable broth for chicken broth. A sprinkle of nutmeg adds warmth and depth. Experiment to find your favorite mix! {{image_2}} You can boost your risotto by adding protein. Chicken or shrimp work well. Cook the protein in the same pot before you start making the risotto. For chicken, use small pieces and sauté them until golden. For shrimp, add them after the rice is nearly done. They will cook quickly and add a nice touch. To make this dish vegan, swap the butter and cheese. Use olive oil instead of butter for cooking. For the cheese, try nutritional yeast. It adds a cheesy taste without dairy. You can also use a vegan cream to keep it rich and creamy. Feel free to play with seasonal ingredients. In the fall, add roasted mushrooms or kale. In the spring, fresh peas or asparagus add a nice crunch. You can also mix in herbs like thyme or rosemary to change the flavor profile. After you make butternut squash sage risotto, let it cool. Store it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it tightly to keep the flavors fresh. If you plan to eat it soon, this method works great. If you want to store your risotto longer, freezing is a good option. Place it in a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it slowly on the stove. Add a splash of broth to help it gain creaminess again. For the best taste, enjoy risotto fresh. But if you have leftovers, follow these tips. Divide it into smaller portions for easy reheating. Use glass containers for a safe and easy way to store. Label them with the date. This helps you remember when you made it. Enjoy the creamy comfort of your butternut squash sage risotto later! Yes, you can use other squashes. Acorn and kabocha squashes work well. They have a sweet taste, like butternut squash. Just make sure to peel and cube them. Cook them the same way in the recipe. Each squash gives a different flavor and texture. Experiment and see what you like best. You can use other types of rice, like Carnaroli or Vialone Nano. They have a creamy texture, too. If you want to try a non-rice option, use quinoa or barley. Just know that cooking times may change. Always taste as you go, so the dish stays creamy. This risotto pairs well with a green salad. A simple arugula or spinach salad works great. You could also serve it with roasted vegetables or grilled chicken. For a cozy meal, add crusty bread or garlic bread. Each option adds flavor and makes the meal complete. Butternut squash risotto is a simple yet tasty dish. We explored key ingredients, from the main to optional ones, and outlined the essential equipment you need. I provided step-by-step instructions for cooking and tips for a creamy finish. Variations let you add protein or adapt the dish for vegan diets. I shared storage methods to keep it fresh and answered common questions. Enjoy creating this dish; it offers warmth and comfort with every bite. Now, go ahead and make your own unique risotto!

Butternut Squash Sage Risotto

Warm up your kitchen with a delicious butternut squash sage risotto that's perfect for fall! This creamy, comforting dish combines savory butternut squash, fresh sage, and rich Parmesan cheese for a meal that’s sure to impress. Follow our simple recipe for a satisfying dinner in just 40 minutes. Click through to explore all the steps and elevate your cooking game with this flavorful risotto!
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Ingredients
  

1 medium butternut squash, peeled and diced into small cubes

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

5 cups vegetable broth, warmed

1 cup grated Parmesan cheese

1 tablespoon fresh sage, chopped (plus extra for garnish)

Salt and pepper to taste

Optional: A sprinkle of nutmeg for garnish

Instructions
 

In a large skillet or heavy-bottomed pot, heat the olive oil and half of the butter over medium heat.

    Add the diced butternut squash and sauté for about 5-7 minutes, until it starts to soften and lightly caramelize. Remove from the pan and set aside.

      In the same pot, add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

        Stir in the Arborio rice and cook for another minute, allowing the grains to become slightly translucent.

          Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. This process should take about 18-20 minutes, until the rice is creamy and al dente.

            Once the rice has finished cooking, fold in the sautéed butternut squash, remaining butter, chopped sage, and grated Parmesan cheese. Stir well until creamy and heated through.

              Season with salt and pepper to taste. If desired, add a sprinkle of nutmeg for an extra layer of flavor.

                Serve warm, garnished with additional chopped sage on top.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4