Aunt Agnes's Winter Squash Risotto With Sage

Name: Aunt Agnes's Winter Squash Risotto with Sage (Standard)
Total time: 1 h
Yield: 4
Cuisine: Holiday
Ingredients: 1 medium Butternut Squash-peeled, seeded, and cubed; 2 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 tbsp Olive Oil; 1 medium Yellow Onion-finely chopped; 2 cloves Garlic-minced; 1 1/2 cups Arborio Rice; 1/2 cup Dry White Wine; 6 cups Chicken Broth-warmed; 2 tbsp Butter; 1/2 cup Parmesan Cheese-grated; 2 tbsp Fresh Sage-chopped

⏱1h

👥4

🔥350 cal

Medium

🍽️Holiday

A comforting and flavorful risotto featuring roasted winter squash and fragrant sage. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.

1 medium Butternut Squash-peeled, seeded, and cubed

2 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1 tbsp Olive Oil

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥350 cal

Medium

🍽️Holiday

A comforting and flavorful risotto featuring roasted winter squash and fragrant sage. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.

#Risotto #Winter Squash #Sage #Comfort Food

Instructions

Preheat oven to 400°F (200°C). Toss the Squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
While squash roasts, heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add the Onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Arborio Rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
Pour in the White Wine and cook, stirring, until absorbed.
Begin adding the warm Chicken Broth, 1 cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
Stir in the roasted Squash, Butter, Parmesan Cheese, and Sage. Season with Salt and Pepper to taste. Serve immediately.

Ingredients

1 medium 500 g Butternut Squash-peeled, seeded, and cubed
2 tbsp 30 mL Olive Oil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1 tbsp 15 mL Olive Oil
1 medium 150 g Yellow Onion-finely chopped
2 cloves 6 g Garlic-minced
1 1/2 cups 360 mL Arborio Rice
1/2 cup 120 mL Dry White Wine
6 cups 1.4 L Chicken Broth-warmed
2 tbsp 30 mL Butter
1/2 cup 60 g Parmesan Cheese-grated
2 tbsp 30 mL Fresh Sage-chopped
Salt to taste
Black Pepper to taste

Equipment

Baking Sheet
Large Pot
Wooden Spoon

Instructions

Preheat oven to 400°F (200°C). Toss the Squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
While squash roasts, heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add the Onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Arborio Rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
Pour in the White Wine and cook, stirring, until absorbed.
Begin adding the warm Chicken Broth, 1 cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
Stir in the roasted Squash, Butter, Parmesan Cheese, and Sage. Season with Salt and Pepper to taste. Serve immediately.

Nutrition per serving

Calories 350

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0 reviews

Aunt Agnes's Winter Squash Risotto With Sage

Aunt Agnes's Winter Squash Risotto With Sage

Ratings & Reviews

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