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As the leaves begin to turn and the air grows crisp, there's nothing quite like a warm, comforting meal to embrace the essence of fall. One dish that beautifully captures the spirit of the season is Roasted Butternut Squash & Sage Risotto. This delightful meal not only reflects the vibrant colors of autumn but also showcases a harmonious blend of flavors that will leave your taste buds singing.

Roasted Butternut Squash & Sage Risotto

Warm up your fall evenings with a bowl of Roasted Butternut Squash & Sage Risotto. This comforting dish combines the sweet flavors of roasted butternut squash and aromatic sage, creating a rich and creamy meal that's perfect for chilly nights. Made with Arborio rice and enhanced by a splash of white wine, this recipe not only delights the taste buds but also offers nutritional benefits. Embrace the season and enjoy the art of cooking with this satisfying risotto.
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Ingredients
  

1 medium butternut squash, peeled and diced into ½-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups arborio rice

1/2 cup dry white wine

6 cups low-sodium vegetable broth, heated

1 cup freshly grated Parmesan cheese

1/4 cup chopped fresh sage leaves (plus extra for garnish)

Zest of 1 lemon

Juice of 1 lemon

Instructions
 

Roast the Butternut Squash:

    - Preheat your oven to 425°F (220°C).

      - Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.

        - Roast for 25-30 minutes, or until tender and caramelized, tossing halfway through.

          Sauté Aromatics:

            - In a large skillet or saucepan, heat the remaining tablespoon of olive oil and the butter over medium heat.

              - Once melted, add the chopped onion and sauté for about 5 minutes until translucent.

                - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

                  Toast the Rice:

                    - Add the arborio rice to the skillet and stir to coat the grains in the olive oil.

                      - Cook for about 2-3 minutes, stirring continuously, until the rice starts to look slightly translucent.

                        Deglaze with Wine:

                          - Pour in the white wine and stir until completely absorbed by the rice.

                            Add Broth Gradually:

                              - Begin adding the heated vegetable broth one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth.

                                - Continue this process for about 18-20 minutes or until the rice is creamy and al dente.

                                  Incorporate Squash and Seasonings:

                                    - Once the rice is cooked to your desired texture, fold in the roasted butternut squash, Parmesan cheese, fresh sage, lemon zest, and lemon juice. Stir well to combine and achieve a creamy consistency.

                                      - Adjust seasoning with salt and pepper to taste.

                                        Serve:

                                          - Remove from heat and let sit for a minute. Serve the risotto hot, garnished with a few sage leaves and extra Parmesan if desired.

                                            Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings