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–+ servings

Butternut Squash and Sage Risotto

A creamy and flavorful risotto featuring butternut squash and fresh sage.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and diced
  • 1 cup Arborio rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon fresh sage chopped
  • Salt and pepper to taste

Instructions 

  1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft.
  2. Add the diced butternut squash and cook for about 5 minutes.
  3. Stir in the Arborio rice and cook for 2 minutes.
  4. Pour in the white wine and cook until it's mostly absorbed.
  5. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.
  6. When the rice is al dente and the squash is tender, stir in the butter, Parmesan cheese, and sage.
  7. Season with salt and pepper to taste.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto
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