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To make a delicious butternut squash and sage risotto, you need simple, fresh ingredients. Here’s what you’ll need: - 1 cup Arborio rice - 1 medium butternut squash, peeled and diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 tablespoons olive oil - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - 1/2 cup grated Parmesan cheese (optional) - Salt and pepper to taste - 1/4 cup chopped fresh parsley for garnish These ingredients come together to create a warm, creamy dish. Each one adds flavor, texture, and nutrition to the risotto. Arborio rice is key for that creamy texture. It absorbs liquid well and releases starch, making the risotto rich. Butternut squash adds both sweetness and color. The onion and garlic bring depth to the flavor. Fresh sage gives a nice earthy note. Using vegetable broth enhances the taste and keeps it vegetarian. You can skip the Parmesan cheese if you want. It adds creaminess, but the risotto is still good without it. Fresh parsley on top brings a burst of color and freshness. Gather these ingredients, and you’re ready to start cooking! - Sautéing onions: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small finely chopped onion. Sauté for 3-4 minutes until it looks clear and soft. This builds a sweet base for your risotto. - Adding garlic and butternut squash: Next, add 3 cloves of minced garlic and 1 medium diced butternut squash. Cook for about 5 minutes. Stir often until the squash begins to soften. The squash adds a lovely, sweet flavor. - Incorporating Arborio rice: Now, add 1 cup of Arborio rice. Stir well for 1-2 minutes until the rice looks slightly clear. This step helps the rice absorb flavors as it cooks. - Adding vegetable broth and sage: Pour in 4 cups of vegetable broth and add 1 tablespoon of chopped fresh sage. Stir well and bring the mix to a gentle boil. Sage adds a warm, earthy taste that pairs perfectly with squash. - Simmering process: Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes. Stir occasionally until the rice is creamy and most of the liquid is absorbed. This slow cooking is key to getting that rich, creamy texture. - Folding in Parmesan cheese: After cooking, remove the pot from heat. If you like, fold in 1/2 cup of grated Parmesan cheese for added creaminess. Season with salt and pepper to taste. - Seasoning to taste: Adjust the salt and pepper as needed. This is your chance to make the dish just right for your taste. - Resting for creamy texture: Cover the pot and let it sit for 5 minutes. This resting time helps the risotto become even creamier. - Plating and garnishing: Serve hot and top with 1/4 cup of chopped fresh parsley. This adds a fresh touch and bright color to your dish. Enjoy your warm bowl of butternut squash and sage risotto! - Choosing the right rice: Use Arborio rice. It has a high starch content. This starch creates the creamy texture we want in risotto. It absorbs liquid well and expands when cooked. - Stirring techniques: Stir gently but often. This helps release more starch. It also prevents the rice from sticking to the pot. Aim for a smooth, creamy risotto by stirring every few minutes. - Additional herbs and spices: Try adding thyme or rosemary. These herbs work well with butternut squash. You can also add a pinch of nutmeg for warmth. - Substitutions for cheese: If you want a lighter dish, skip the cheese. You can use nutritional yeast for a cheesy flavor. This also keeps it vegan-friendly. - Knowing when it’s done: The risotto is ready when the rice is tender but still has a slight bite. It should not be mushy. Taste as you cook to find the right texture. - Adjusting liquid for personal preference: If you like it creamier, add more broth. For a thicker risotto, use less liquid. Adjust based on how you enjoy your risotto. {{image_2}} You can add more veggies to your risotto for extra flavor. Try using: - Spinach - Peas - Mushrooms - Carrots These choices bring color and taste. Use what’s fresh and in season. You can also mix in different herbs. Rosemary or thyme work well. They add a lovely aroma. If you're vegan, skip the Parmesan cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. Always check the broth for animal products. For gluten-free options, ensure your broth is gluten-free. The Arborio rice is naturally gluten-free. Pair this dish with a crisp white wine. A Pinot Grigio or Sauvignon Blanc works best. These wines balance the rich flavors of the risotto. You can also serve it with a simple salad. A fresh green salad adds crunch and lightness. To keep your Butternut Squash and Sage Risotto fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within a few days. It should stay good for about 3 to 5 days. If you want to save it for longer, freezing is a great option. Just scoop portions into freezer-safe bags or containers. Label them with the date. You can freeze risotto for up to 3 months. When you are ready to eat your leftovers, you can reheat them easily. The best method is using a pot on the stove. Add a splash of vegetable broth or water to help it heat up. Stir gently over low heat until warmed through. You can also use the microwave, but be careful. Heat in short bursts, stirring in between, to keep the risotto creamy. This way, you maintain the texture and flavor of the dish. Enjoy your meal just like it was fresh! Yes, you can make this risotto ahead of time. To do this, follow these tips: - Cook the risotto until just underdone. It should be a bit firm. - Let it cool quickly to prevent it from becoming mushy. - Store it in an airtight container in the fridge for up to two days. - When you reheat, add a little broth for creaminess. You can use brown rice, but the texture will change. Arborio rice is creamy and starchy. Brown rice has a firmer bite and takes longer to cook. If you use brown rice: - Increase the broth amount to about 5 cups. - Cook longer, about 30-40 minutes. - Stir more often to help with creaminess, but it won’t be the same as Arborio. If you don't have sage, you can try these herbs: - Thyme for a mild, earthy flavor. - Rosemary for a strong, aromatic touch. - Oregano for a fresh, slightly sweet taste. Using these will change the flavor, but they will still add great taste! This article explored how to make a delicious risotto with butternut squash. You learned about the key ingredients, step-by-step cooking instructions, and tips for achieving the best flavor and creaminess. I shared various ways to adjust the recipe for dietary needs and suggested the best storage and reheating methods. Risotto is versatile and rewarding to make. Experiment with different ingredients to make it your own. Enjoy your cooking journey!

Butternut Squash and Sage Risotto in One Pot

Indulge in the comforting flavors of Butternut Squash and Sage Risotto made in just one pot! This easy recipe combines creamy Arborio rice with tender butternut squash, fresh sage, and a sprinkle of Parmesan for a delicious fall-inspired meal. Perfect for busy weeknights, it's not only simple to prepare but also packed with flavor that will delight your taste buds. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

1 cup Arborio rice

1 medium butternut squash, peeled and diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

2 tablespoons olive oil

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

1/2 cup grated Parmesan cheese (optional)

Salt and pepper to taste

1/4 cup chopped fresh parsley for garnish

Instructions
 

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

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

      Add the Arborio rice to the pot, stirring well to coat the grains in oil for 1-2 minutes until slightly translucent.

        Pour in the vegetable broth and add the chopped sage. Stir well and bring the mixture to a gentle boil.

          Reduce heat to low, cover the pot, and simmer for about 20 minutes, stirring occasionally, until the rice is creamy and has absorbed most of the liquid.

            Once cooked, remove the pot from the heat, and fold in the grated Parmesan cheese if using. Season with salt and pepper to taste.

              Let it sit covered for an additional 5 minutes to reach the perfect creamy consistency.

                Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4