Indulge in the exquisite symphony of flavors with our Butternut Squash and Sage Risotto. Immerse your senses in the nuanced sweetness of roasted butternut squash, complemented by the fragrant dance of fresh sage.
Embark on a culinary journey with the exquisite Butternut Squash and Sage Risotto, where every bite unfolds a tapestry of flavors that transcend the ordinary.
Envision Arborio rice slowly embracing the essence of roasted butternut squash, each grain carrying a nuanced sweetness. Paired with the fragrant dance of fresh sage, this risotto elevates comfort to an unparalleled level, offering a symphony of tastes that lingers on the palate.
Why does the traditional stovetop method reign supreme over the allure of the Instapot? It’s about patience, care, and the alchemy that unfolds as each ladle of broth is lovingly stirred into the rice. The gradual absorption ensures a creamy consistency that simply can’t be replicated in the fast-paced world of pressure cooking.
Delve into the world of Butternut Squash and Sage Risotto, where every spoonful tells a story of craftsmanship and flavor synergy. Join the celebration of slow-cooked magic that elevates this dish to a culinary masterpiece.
Butternut Squash and Sage Risotto
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 med yellow onion, finely chopped
- 2-3 cloves garlic, minced
- 4 c vegetable broth
- 1 1/2 c arborio rice
- 1 c Parmesan cheese, freshly grated
- 4 oz white wine (optional)
- 2 Tbsp EVOO
- 3 Tbsp unsalted butter, divided
- 1 1/2 tsp salt
- 1 1/2 tsp ground black pepper
For the fried sage:
- 1 Tbsp EVOO
- 10-15 fresh sage leaves
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with silicone mat.
- In a large bowl, toss the squash with olive oil, salt and pepper.
- Spread out onto the baking sheet and roast for 30 minutes.
- While the squash is roasting, prepare the risotto.
- In a medium pot, bring the veggie broth to a boil, then reduce to simmer and cover the pot.
- In a separate pan, (I use a braiser), melt 1 1/2 Tbsp butter.
- Add in the onions and garlic and cook 10-12 minutes, until tender slightly browned.
- Stir in the rice and mix completely.
- Stir continuously until the rice is translucent, about 5-7 minutes.
- At this point, if you are using wine, add this in and simmer until completely evaporated.
- Add 1 ladleful of the broth and stir until completely evaporated.
- Add another ladle of broth and continue to stir until absorbed into the rice.
- Continue this method until all of the veggie broth is used up.
- The risotto should have a creamy and slightly soupy consistency.
- Turn off heat and cover.
- By this time, the squash should be roasted. Remove from oven when the time is done and set aside to cool for 5 minutes.
- Meanwhile, in a small pan, heat olive oil and add the sage leaves to fry. It will take about 3-4 minutes for them to completely crisp.
- Remove the sage from the pan and set aside on a plate lined with paper napkin to absorb excess oil.
- Transfer half of the butternut squash into a blender and blend into a smooth consistency. Stir this puree into the risotto.
- Add in the remaining 1 1/2 Tbsp butter and Parmesan cheese.
- Let the risotto rest for a few minutes.
- Divide equally into bowls and top with remaining butternut squash and garnish with fried sage leaves.
Here are the tools I used for this recipe:
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