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To make a flavorful butternut squash risotto, gather these key items: - 1 medium butternut squash, peeled and diced - 1 cup arborio rice - 4 cups vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - 1/2 cup grated Parmesan cheese (optional for serving) - Salt and pepper to taste - Freshly cracked black pepper for garnish If you need alternatives, here are a few ideas: - Use pumpkin or sweet potato instead of butternut squash. - Swap arborio rice for carnaroli rice for a creamier texture. - Vegetable broth can be replaced with chicken broth for non-vegetarians. - If fresh sage is unavailable, try thyme or rosemary for a different flavor. - Omit Parmesan cheese for a dairy-free version, or use nutritional yeast for a cheesy taste. To make your dish shine, consider these toppings: - Drizzle with extra virgin olive oil for richness. - Add toasted pumpkin seeds for crunch. - Top with fresh sage leaves for color and flavor. - Sprinkle with additional black pepper or chili flakes for heat. The full recipe includes everything you need to create this creamy delight, perfect for any occasion. Start by heating the vegetable broth in a medium saucepan. Bring it to a gentle simmer over low heat. Keeping the broth warm helps the rice cook evenly. You will add this broth little by little later. In a large skillet, pour in the olive oil and warm it over medium heat. Add the finely chopped onion and cook for about 3-4 minutes. You want the onion to become soft and clear. Next, toss in the minced garlic and diced butternut squash. Stir and let them cook for 5-7 minutes. The squash should start to soften, making it ready for the next step. Now, it’s time to add the arborio rice to the skillet. Stir the rice well to coat it in the oil. Toast the rice for about 2 minutes. This adds a nice flavor. Gradually, ladle in about 1 cup of the warm vegetable broth. Stir often and let the rice soak up the broth before adding more. Keep repeating this for about 20-25 minutes. The goal is creamy rice that is tender but still has a little bite. Once the rice is ready, mix in the chopped sage and season with salt and pepper. Cook for another 2-3 minutes. If you like, stir in some grated Parmesan cheese for extra creaminess. Let the risotto rest for a minute before serving. For the final touch, serve it in shallow bowls, drizzle with olive oil, and sprinkle with black pepper. For the complete recipe and detailed instructions, check out the Full Recipe. To get that rich and creamy texture, use arborio rice. This rice has high starch, which helps the risotto become soft and smooth. Stir often as you cook. This movement releases starch, giving your dish a creamy feel. Always add warm broth gradually. If you dump it all in at once, the rice won't cook evenly. Timing is key in making risotto. Start by cooking the onions and garlic until soft. This step adds flavor. After you add the butternut squash, let it cook for a bit. You want it to soften before adding the rice. When you add the rice, toast it slightly. This step helps enhance the flavor. Keep stirring and adding broth until the rice is just cooked. Using the right tools makes cooking easier. You need a large skillet to sauté the vegetables and rice. A wooden spoon works best for stirring. This spoon helps scrape the bottom and mix well. A ladle is great for adding broth slowly. Plus, have a medium saucepan for warming the broth. These tools make your cooking process smooth and fun. For the full recipe, check out the details above. Enjoy your cooking! {{image_2}} You can easily add protein to your butternut squash risotto. Chicken or shrimp works well. For chicken, cook diced pieces in the skillet before adding onion. For shrimp, add them with the broth. They will cook fast and add a nice flavor. If you want to mix it up, try different grains. Quinoa or farro can replace arborio rice. These grains give unique textures. For sauces, consider a light cream or a splash of white wine. This adds depth to the dish. You can change the vegetables based on the season. For spring, use asparagus or peas. In summer, add zucchini or bell peppers. In fall, try mushrooms or kale. Each veggie brings new flavors and colors to your risotto. Check the full recipe for detailed cooking steps. Store leftover risotto in an airtight container. Let it cool first, then seal it. Keep it in the fridge for up to three days. This helps maintain flavor and texture. To reheat risotto, use a skillet or saucepan. Add a splash of broth or water. Heat on medium-low, stirring often. This keeps it creamy. Avoid microwaving, as it can make it dry. You can freeze risotto, but it may change texture. Place it in a freezer-safe container. Leave some space for expansion. It lasts up to three months. To thaw, transfer it to the fridge overnight. Reheat as mentioned above for best results. For the complete cooking process, refer to the Full Recipe. Yes, you can make butternut squash risotto ahead of time. I find it best to cook it and then store it in the fridge. Keep it in an airtight container. When you are ready to serve, reheat the risotto gently. Add a splash of broth or water to help restore the creamy texture. This method works well and saves you time. You can serve butternut squash risotto with many tasty options. Some great choices include: - Grilled chicken or turkey - Roasted vegetables - A fresh green salad - Garlic bread - Sauteed greens, like spinach or kale These sides add balance and make the meal more filling. I love pairing the risotto with a crisp salad for a refreshing contrast. To make risotto vegan, you can follow these simple steps: - Use vegetable broth instead of chicken broth. - Omit the Parmesan cheese or replace it with a vegan cheese alternative. - Add extra nutritional yeast for a cheesy flavor without dairy. - Consider adding plant-based protein like chickpeas or lentils for added nutrition. These changes keep your dish creamy and delicious while aligning with a vegan diet. Experiment with different herbs and spices to enhance flavor. This blog post covered essential ingredients and how to prepare a tasty risotto. You learned about substitutions and possible toppings to customize your dish. I shared step-by-step instructions for making the perfect broth and risotto. Remember the tips for that creamy texture and efficient timing. You can explore variations with proteins, grains, and seasonal veggies. For leftovers, proper storage and reheating techniques are key. Enjoy your cooking and make this dish your own!

Butternut Squash Risotto with Sage

Savor the cozy flavors of fall with this creamy butternut squash risotto with sage! This inviting dish combines diced butternut squash, fragrant sage, and arborio rice to create the perfect comfort food. Easy to prepare in just 40 minutes, it’s a delicious vegan option for any night. Click through to explore the full recipe and bring warmth to your table with every bite! Discover how to make this seasonal delight now!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 cup arborio rice

4 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

1/2 cup grated Parmesan cheese (optional for serving)

Salt and pepper to taste

Freshly cracked black pepper for garnish

Instructions
 

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

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.

      Stir in the minced garlic and diced butternut squash, cooking for an additional 5-7 minutes, until the squash begins to soften.

        Add the arborio rice to the skillet, stirring to coat the grains with the oil and allowing them to toast slightly for about 2 minutes.

          Gradually ladle in the warm vegetable broth, about 1 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 20-25 minutes until the rice is creamy and al dente.

            Stir in the chopped sage, seasoning with salt and pepper to taste, and continue to cook for an additional 2-3 minutes.

              Remove from heat and if desired, mix in the grated Parmesan cheese for added creaminess.

                Adjust seasoning if necessary, then let the risotto rest for a minute before serving.

                  Prep Time 10 min | Total Time 40 min | Servings 4

                    - Presentation Tips: Serve the risotto in shallow bowls, drizzled with a little olive oil, topped with fresh sage leaves and cracked black pepper for garnish.