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To make a creamy butternut squash sage risotto, gather these ingredients: - 1 medium butternut squash, peeled and diced - 1 ½ cups Arborio rice - 4 cups vegetable broth - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh sage, chopped (plus extra for garnish) - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon unsalted butter - Salt and black pepper to taste Each ingredient plays a key role. The butternut squash adds sweetness and color. Arborio rice gives the dish its creamy texture. Vegetable broth brings richness, while onion and garlic add depth. Fresh sage gives a fragrant note, and Parmesan cheese melds everything together. Olive oil and butter enhance flavor and creaminess. Lastly, salt and pepper balance the taste. Feel free to experiment with these ingredients. You could add more squash or even a sprinkle of nutmeg for warmth. First, heat 4 cups of vegetable broth in a medium saucepan over low heat. This will keep the broth warm while you cook. Warm broth helps the rice cook evenly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small onion, finely chopped. Sauté the onion until it turns translucent, about 5 minutes. Next, add 3 cloves of minced garlic and 1 tablespoon of chopped fresh sage. Cook for 1 minute until fragrant. Now, stir in 1 medium butternut squash, peeled and diced. Cook for about 5-7 minutes. You want the squash to soften a bit, but not mushy. Add 1 ½ cups of Arborio rice to the skillet. Stir continuously for about 2 minutes. This helps coat the rice and gives it a nice toast. Now it’s time to add the warm vegetable broth. Use a ladle to add the broth slowly, one ladle at a time. Stir often and wait for the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes. You’ll know it's done when the rice is creamy and al dente. Once the risotto reaches the right texture, stir in 1 tablespoon of unsalted butter and 1 cup of grated Parmesan cheese. Mix well until everything is melted and combined. Finally, season with salt and black pepper to taste. You can fold in more chopped sage for extra flavor. Let the risotto sit for a couple of minutes before serving. To get the best risotto, you need to know when it is done. Look for rice that is creamy but still has a slight bite, called al dente. You want it to flow slowly but not be too runny. - Signs of doneness: Taste a grain of rice. It should feel firm but tender. If it feels mushy, you cooked it too long. - Creaminess factors: Stir the rice often. This helps release the starch, creating that creamy texture. Using enough broth, but not too much at once, is key. Sometimes you may not have all the ingredients. No worries! There are great swaps. - Alternatives for Arborio rice: You can use Carnaroli or Vialone Nano rice. They also create creamy risottos. If you need a quick fix, try quinoa for a different texture. - Vegan cheese options: If you want a vegan dish, use nutritional yeast or cashew cheese. They add flavor and creaminess too. Having the right tools makes cooking easier. A good skillet can change how your risotto turns out. - Best skillet for risotto: Use a wide, heavy-bottomed skillet. It helps the rice cook evenly and gives you more surface area for stirring. - Choosing a proper ladle: A good ladle is important. It should be sturdy and have a deep bowl to hold enough broth. This way, you can add the right amount with each scoop. {{image_2}} You can make your butternut squash sage risotto even heartier by adding protein. If you like meat, try adding cooked chicken or shrimp. Just sauté them in the skillet before you mix in the rice. This way, the flavors blend well. For a vegetarian option, consider adding beans. White beans or chickpeas add protein and texture. Mix them in just before serving to keep them firm. This makes the risotto filling and nutritious. Don’t be afraid to have fun with flavors! You can experiment with different herbs and spices. Thyme or rosemary work great with the sage. A pinch of nutmeg adds warmth too. You can also toss in other vegetables. Spinach, peas, or roasted red peppers are tasty choices. Just add them in with the butternut squash so they cook nicely. Make the most of the seasons with your risotto. In the fall, use fresh apples or pears. They add a sweet touch that pairs well with squash. During winter, consider adding Brussels sprouts or kale. These greens give a nice bite and are in season. They also boost the nutrients in your dish. Enjoy the seasonal flavors and make your risotto special! Store your leftover risotto in an airtight container. Glass or plastic containers work well. Make sure to cool it down first. Place it in the fridge. It can stay fresh for 3 to 5 days. When you are ready to eat, check for any signs of spoilage. To reheat risotto, use the stovetop for best results. Add a little broth or water to keep it moist. Heat it slowly over low to medium heat. Stir often to keep the texture smooth. You can also use a microwave. Just cover the dish and heat in short bursts. Check and stir every minute. You can freeze risotto for up to 2 months. Use a freezer-safe container or bag to keep it airtight. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove, adding some broth to restore creaminess. Avoid freezing risotto with added cheese, as it may change the texture. Risotto keeps well in the fridge for about 3-5 days. Store it in a sealed container. Make sure it cools down before putting it away. This helps keep it fresh and tasty. Yes, you can make risotto ahead of time. It’s great for meal prep. Cook it fully, then let it cool. Store it in the fridge until you are ready to eat. Just reheat it slowly, adding a bit of broth to restore creaminess. Some common mistakes include not stirring enough or adding broth too fast. Stirring helps the rice release starch, making it creamy. Adding broth too quickly can leave the rice hard. Take your time and enjoy the process. Yes, butternut squash sage risotto is gluten-free. It uses Arborio rice, which has no gluten. Make sure your vegetable broth is also gluten-free when you cook. This way, you can enjoy a safe and delicious meal. You learned how to make a delicious butternut squash sage risotto. We covered key ingredients, step-by-step instructions, and tips for perfecting your dish. Remember to keep seasoning in mind and feel free to play with flavors. You can add veggies, protein, or even freeze some for later. With practice, you'll master this cozy meal. Enjoy cooking, and share your tasty results!

Butternut Squash Sage Risotto

Indulge in the creamy goodness of Butternut Squash Sage Risotto, a perfect dish for fall! This recipe combines tender butternut squash, fragrant sage, and rich Parmesan cheese for a delightful flavor experience. With easy step-by-step instructions, you can impress your family and friends with this comforting meal. Click through to explore the full recipe and make your kitchen smell amazing today!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 ½ cups Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

3 cloves garlic, minced

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

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and black pepper to taste

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add the minced garlic and chopped sage to the skillet, cooking for an additional minute until fragrant.

        Stir in the diced butternut squash and cook for about 5-7 minutes, allowing it to soften slightly.

          Add the Arborio rice to the skillet, stirring continuously for about 2 minutes until the rice is coated and slightly toasted.

            Begin adding warm vegetable broth to the rice mixture, one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding more.

              Continue this process for approximately 18-20 minutes, or until the rice is creamy and al dente.

                Once the risotto has reached the desired consistency, stir in the unsalted butter and grated Parmesan cheese until melted and well combined.

                  Season with salt and black pepper to taste, and fold in additional chopped sage for extra flavor.

                    Remove from heat and let it sit for a couple of minutes before serving.

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

                        - Presentation Tips: Serve the risotto in shallow bowls, garnished with a sprinkle of grated Parmesan and a few fresh sage leaves for an elegant look.