Butternut Squash and Sage Risotto 🎃🌿✨

 
New Recipe: Butternut Squash and Sage Risotto 🎃🌿✨

Ingredients:

• For the risotto base:

  • 1 ½ cups Arborio rice
  • 4 cups vegetable or chicken stock, warmed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine

• For the butternut squash:

  • 2 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp ground nutmeg
  • Salt and pepper to taste

• For the risotto flavor:

  • 2 tbsp unsalted butter
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh sage, finely chopped
  • ¼ cup heavy cream (optional for extra creaminess)
  • Salt and freshly cracked black pepper to taste

• For garnish:

  • Fresh sage leaves (fried or raw)
  • Shaved Parmesan cheese

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Instructions:

1. Roast the butternut squash:

   • Preheat oven to 200°C (400°F). Toss cubed butternut squash with olive oil, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

2. Prepare the base:

   • Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Stir in garlic and cook for 1 minute.

3. Toast the rice:

   • Add Arborio rice to the skillet, stirring frequently for 2-3 minutes until lightly toasted.

4. Deglaze with wine:

   • Pour in the white wine and stir until mostly absorbed.

5. Cook the risotto:

   • Gradually add the warm stock, one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding the next ladle. Continue this process for 20-25 minutes until the rice is al dente.

6. Incorporate the squash and flavors:

   • Mash half of the roasted butternut squash into a puree and stir it into the risotto. Fold in the remaining cubed squash.
   • Add butter, Parmesan cheese, and chopped sage. Stir until well combined. Add heavy cream if using for an extra creamy texture.

7. Season and garnish:

   • Adjust seasoning with salt and freshly cracked black pepper. Plate the risotto and garnish with fried sage leaves and shaved Parmesan cheese.

8. Serve:

   • Serve warm with a drizzle of olive oil or browned butter if desired.

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Optional Variations:

• Add crispy pancetta or bacon for a savory crunch.
• Substitute the butternut squash with sweet potato or pumpkin.
• For a vegan version, use plant-based butter, cream, and Parmesan alternatives.