Butternut Squash Risotto with Crispy Sage
Equipment
- Baking Sheet
- Large Pot
- Small Skillet
- Saucepan
Ingredients
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 12 fresh sage leaves
- 1/2 cup grated vegetarian Parmesan cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Toss the cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and lightly browned.
- Warm the vegetable broth in a saucepan over low heat.
- In a large pot, heat 1 tablespoon olive oil and the butter over medium heat. Add the onion and cook until soft. Stir in the garlic for one minute.
- Add the Arborio rice and stir for two minutes until the grains look slightly toasted.
- Ladle in one cup of warm broth and stir until mostly absorbed. Continue adding broth one cup at a time, stirring often, until the rice is creamy and tender. This takes about 20 minutes.
- Stir the roasted squash and Parmesan into the finished risotto. Taste and add more salt if needed.
- In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Fry the sage leaves for 30 to 45 seconds until crisp. Drain on a paper towel.
- Spoon the risotto into a serving dish and scatter the crispy sage on top.
Notes
Roast the squash ahead and store it in the fridge so you only need to finish the risotto before serving. If the rice thickens after sitting, stir in a splash of warm broth right before you pack it for the potluck. Skip the Parmesan and use an extra tablespoon of butter if you need a dairy-free version.
Course: Main Course
Cuisine: Italian
Equipment: Baking Sheet, Large Pot, Small Skillet, Saucepan
Cuisine: Italian
Equipment: Baking Sheet, Large Pot, Small Skillet, Saucepan