Roasted Butternut Squash & Sage Risotto

Ingredients

Main Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 ½ cups Arborio rice

Liquid & Aromatics

• ½ cup dry white wine
• 4 ½ cups low‑sodium vegetable broth, kept warm
• 2 tablespoons olive oil

Herbs & Seasonings

• 1 tablespoon fresh sage leaves, finely chopped
• ½ teaspoon freshly ground black pepper
• Salt to taste

Optional Garnish

• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

Cooking the Risotto

1. Deglaze with Wine. Pour the ½ cup white wine into the pot, stirring quickly. The liquid should sizzle and reduce by half within 2‑3 minutes, lifting any browned bits from the bottom—these are flavor powerhouses.
2. Add Warm Broth Gradually. Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. This slow incorporation coaxess the rice’s starches to create a creamy texture. The process takes about 18‑20 minutes.
3. Stir in Roasted Squash. When the rice is just shy of al‑dente, fold the roasted squash cubes into the pot. Their sweetness will meld with the creamy rice, and the heat will re‑warm the squash without overcooking it.
4. Season and Finish. Add the chopped sage, a pinch of salt, and freshly ground black pepper. Stir in the butter and grated Parmesan until melted and fully incorporated. The dish should have a glossy, velvety surface.