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To make this creamy butternut squash sage risotto, gather the following ingredients: - 1 medium butternut squash, peeled and cubed - 1 cup Arborio rice - 4 cups vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon butter - 1/2 cup grated Parmesan cheese - 1/4 cup heavy cream - 1 tablespoon fresh sage, chopped (plus additional for garnish) - Salt and pepper to taste Choose fresh, firm butternut squash for the best flavor. Look for a squash with a smooth skin and no soft spots. When selecting onions, pick ones that feel heavy for their size. They should be dry and firm. For garlic, choose bulbs that are plump and free from sprouting. Fresh sage should be vibrant and green, with no wilting or browning. You can enhance the risotto by adding a few extra ingredients. Consider using: - A splash of white wine for depth - Crushed red pepper flakes for heat - A handful of spinach or kale for extra greens - Chopped nuts like walnuts or pecans for crunch These options can take your creamy butternut squash sage risotto to the next level! Start by heating 4 cups of vegetable broth in a medium saucepan. Use low heat to keep the broth warm. This makes it easier for the rice to cook. A warm broth helps the risotto stay creamy and smooth. In a large skillet, add 1 tablespoon of olive oil over medium heat. Once hot, add 1 medium butternut squash, peeled and cubed. Sauté the squash for about 8 to 10 minutes. You want it tender and slightly caramelized. Once done, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt, then add 1 small onion, finely chopped. Cook until it turns translucent, around 3 to 4 minutes. Next, add 2 cloves of minced garlic and cook for 1 more minute until it smells great. Now, pour in 1 cup of Arborio rice. Stir it well, and toast the rice for 2 to 3 minutes. You want the edges to look slightly translucent. This step brings out a nutty flavor. Then, start ladling in the warm vegetable broth, one ladle at a time. Stir often and let the rice absorb the broth before adding more. Continue this for 15 to 20 minutes until the risotto is creamy and the rice is al dente. Once the rice is cooked, stir in the sautéed butternut squash, 1/4 cup of heavy cream, 1 tablespoon of chopped fresh sage, and 1/2 cup of grated Parmesan cheese. Mix everything until it’s creamy. Don’t forget to season with salt and pepper to taste. Remove the skillet from heat and let it sit for a minute. Serve warm, garnished with fresh sage and extra Parmesan for a beautiful finish. To make creamy risotto, start with the right rice. Arborio rice is perfect because it has high starch. This starch makes the risotto creamy. Always heat your broth in a separate pot. Keeping it warm helps the rice cook well. Stirring often is key. This helps the rice release more starch. - Use fresh ingredients: Fresh butternut squash and herbs add flavor. - Cook slowly: Take your time. This dish needs at least 20 minutes of gentle cooking. One mistake is adding all the broth at once. This can make the rice soggy. Instead, add one ladle at a time. Let the rice absorb the broth before adding more. Another common error is not stirring enough. If you don’t stir, the rice might stick to the pan. Always keep an eye on it. Lastly, don’t skip the seasoning. Taste as you cook. Add salt and pepper to enhance the flavors. To get the right texture, focus on timing. Cook the rice until it's al dente, or firm to the bite. This usually takes about 15 to 20 minutes. When you add the heavy cream and cheese, mix well. This will give your risotto that creamy feel. If it seems too thick, add a splash of warm broth. This will help loosen it up. Always aim for a smooth, rich consistency that flows easily on the plate. {{image_4}} You can easily make a vegan version of butternut squash sage risotto. Replace the butter with more olive oil. Skip the Parmesan cheese and use nutritional yeast instead. It adds a cheesy flavor without dairy. For creaminess, swap heavy cream with coconut cream or a plant-based cream. This way, you keep the dish rich and tasty while making it vegan-friendly. If you want to add protein, chicken and sausage work great. For chicken, you can sauté bite-sized pieces in the skillet before cooking the onions. Make sure they're cooked through. For sausage, slice it and cook it with the onion and garlic. This adds a savory depth to the risotto. Both options make the dish more filling and enjoyable, perfect for a hearty meal. You can switch up the vegetables based on the season. In spring, try adding peas or asparagus for a fresh taste. In summer, zucchini or bell peppers brighten up the dish. In fall, mushrooms add an earthy flavor that pairs well with the squash. Each season gives you a new way to enjoy this creamy risotto. Feel free to experiment and discover what you love! To store leftover risotto, first let it cool to room temperature. Then, place it in an airtight container. Make sure to seal it well to prevent moisture loss. Store the container in the fridge. The risotto will stay fresh for up to three days. If you want to keep it longer, consider freezing it. When reheating risotto, add a splash of broth or water to keep it creamy. Use a skillet over medium heat for even warmth. Stir the risotto often while reheating. This helps to prevent it from sticking to the pan. You can also use the microwave, but be cautious. Heat it in short bursts, stirring in between. This way, you avoid overcooking it. Freezing risotto is a great option for meal prep. However, keep in mind that the texture changes after freezing. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. It can stay in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Arborio rice is a special type of short-grain rice. It is starchy and creamy when cooked. This rice absorbs liquid well, which makes risotto rich and smooth. The starch from Arborio rice gives risotto its famous creamy texture. You cannot use regular rice for this dish, as it won’t create the same result. Yes, you can use butternut squash puree. It saves time and makes cooking easier. However, fresh squash adds texture and flavor. If you choose puree, skip the sauté step. Just stir it in after adding the broth. Adjust the liquid amounts to keep the risotto creamy. Risotto usually takes about 20 minutes to cook. You want to stir it often. This helps the rice absorb the broth and become creamy. Always taste it to check if the rice is al dente or soft enough for your liking. You can prepare risotto ahead of time, but it is best fresh. If you make it early, it may become thick. To reheat, add a little broth or water. Stir it over low heat until warm. This will help restore its creamy texture. This blog post explored how to make creamy butternut squash sage risotto. You learned about selecting fresh ingredients, preparing broth, and step-by-step cooking instructions. We discussed tips for perfecting your risotto, including variations for special diets. Remember, making risotto takes patience and practice, but the rewards are great. Whether you choose classic or creative twists, this dish will impress. Enjoy your cooking adventure!

Creamy Butternut Squash Sage Risotto

Indulge in the creamy goodness of butternut squash sage risotto with this delicious recipe! Using fresh butternut squash, Arborio rice, and aromatic sage, this cozy dish is perfect for fall gatherings. Discover the step-by-step instructions to create a restaurant-quality meal right at home. Click through to explore this creamy butternut squash sage risotto recipe and impress your family and friends with your culinary skills!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 cup Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

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

Salt and pepper to taste

Instructions
 

Prepare the Broth: In a medium saucepan, gently heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as this will help the rice cook evenly.

    Sauté the Squash: In a large skillet, drizzle 1 tablespoon of olive oil over medium heat. Once hot, add the cubed butternut squash. Sauté for 8-10 minutes until the pieces are tender and slightly caramelized. Remove from the skillet and set aside.

      Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil and the tablespoon of butter. Once melted, introduce the finely chopped onion. Sauté until translucent, about 3-4 minutes, then add the minced garlic, cooking for an additional minute until fragrant.

        Toast the Rice: Pour in the Arborio rice, stirring well. Toast the rice for about 2-3 minutes until the edges become slightly translucent, which enhances its nutty flavor.

          Add Broth Gradually: Begin ladling in the warm vegetable broth, one ladle at a time. Stir constantly, allowing the rice to absorb the liquid fully before adding the next ladle. Continue this gradual addition for about 15-20 minutes, or until the risotto is creamy and the rice is al dente.

            Incorporate the Squash and Cream: Stir in the sautéed butternut squash, heavy cream, chopped sage, and grated Parmesan cheese. Mix until everything is combined and creamy. Season generously with salt and pepper to taste for added flavor.

              Serve: Remove the skillet from heat and let the risotto sit for a minute to thicken slightly. Serve it warm, garnished with fresh sage leaves and an extra sprinkle of Parmesan cheese for an appealing presentation.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings