As the weather cools and cozy, hearty meals become the highlight of dinner tables, butternut squash and sage risotto takes center stage as a perfect seasonal comfort food. This rich, creamy risotto is filled with the nutty sweetness of butternut squash, a hint of earthy sage, and just the right amount of Parmesan cheese. Not only is this dish delicious, but it’s also packed with nutrients and health benefits, making it a wonderful choice for the whole family.
Why Would you Love This Recipe :
- High in Fiber
Butternut squash is rich in dietary fiber, which is great for digestion, helping to keep your gut healthy and happy. - Rich in Vitamins and Minerals
This squash is loaded with vitamins A and C, which are great for immunity, skin health, and eyesight. Plus, the antioxidants help protect your cells from damage. - Mood-Boosting
Sage is known for its calming and mood-boosting properties, making it perfect for cozy, stress-relieving meals. - Protein and Calcium from Parmesan
The Parmesan cheese in this dish not only adds a savory depth of flavor but also provides a dose of protein and calcium for strong bones and muscles.
Butternut Squash and Sage Risotto
Description
Imagine a warm, creamy bowl of risotto on a chilly evening, rich with the flavors of roasted butternut squash and fresh sage. This dish brings comfort in every bite, blending nutty squash, earthy herbs, and savory Parmesan for a dish that’s both hearty and satisfying. The best part? You don’t need to be a master chef to make it! This step-by-step guide makes it so simple, even a 10-year-old can whip up this tasty risotto.
Ingredients
Instructions
-
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper.
- Roast in the oven for about 15-20 minutes until the squash is tender and golden.
-
Start the Risotto Base
- In a large skillet or pot, add the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until it’s soft and translucent, about 3 minutes.
- Add the minced garlic and fresh sage leaves. Cook for another minute until fragrant.
-
Add the Rice
Add the Arborio rice to the pan and stir it around for 1-2 minutes, coating it well with the oil, onion, and garlic. This helps give the rice a little toast, which adds flavor.
-
Add the Broth Gradually
- Pour in about 1/2 cup of the warm broth and stir the rice until the broth is mostly absorbed.
- Continue adding the broth, 1/2 cup at a time, stirring after each addition until the liquid is absorbed before adding more. This will take about 20 minutes, and you’ll see the rice getting creamy and soft as you go
-
Add the Roasted Butternut Squash
- Once the rice is tender, gently fold in the roasted butternut squash.
- Stir in the grated Parmesan cheese and mix until everything is well combined and creamy.
-
Season and Serve
- aste the risotto and add salt and pepper as needed.
- Scoop the risotto into bowls, and if you like, add an extra sprinkle of Parmesan and some fresh sage leaves for garnish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 7g15%
- Vitamin A 450 IU
- Vitamin C 35 mg
- Calcium 10 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
High in Vitamin A: Butternut squash is rich in beta-carotene, which is excellent for eye health and immune support.
Fiber-Rich: This risotto provides a good amount of fiber, promoting digestion and helping you feel fuller longer.
Protein & Calcium: Parmesan cheese adds some protein and calcium, supporting bone health.
