Creamy Butternut Squash Risotto (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 medium onion, chopped into small pieces
02 -
3 minced garlic cloves
03 -
2 tablespoons of butter or a plant-based alternative
04 -
600 g butternut squash, diced into cubes about 1.25 cm thick
05 -
200 g arborio rice (essential for risotto)
06 -
A teaspoon of fresh or dried sage, finely chopped
07 -
Salt and pepper, adjust to your taste
08 -
60 ml dry white wine
09 -
1.2 liters of hot vegetable or chicken broth
10 -
50 g Parmesan, freshly grated
→ Garnish
11 -
Shavings of Parmesan cheese
12 -
Fresh sage leaves for decoration
# Instructions:
01 -
Put a wide pan on medium heat and melt the butter. Toss in the onion and garlic, cooking until they soften up and look clear.
02 -
Mix in the sage, followed by a sprinkle of salt and pepper. Stir to combine the flavors evenly.
03 -
Stir the diced butternut squash with the onion mixture and let it cook until the pieces begin to caramelize and soften up a bit.
04 -
Turn the heat to medium-low and add the arborio rice. Stir constantly for about a minute to coat the rice in the mixture and slightly toast it.
05 -
Pour in the wine and give it a good stir. Let it simmer until most of the liquid has evaporated, which should take about 5 minutes.
06 -
Slowly ladle in the hot stock, about 120 ml at a time. Stir frequently and wait before adding more until the liquid is absorbed.
07 -
Repeat the stock-adding process until all the broth is used. Stir non-stop as the squash cooks down into a creamy, bright orange sauce.
08 -
Mix the Parmesan in until it’s melted and fully blended with the rice and sauce.
09 -
Serve warm, topping with Parmesan shavings and a sprinkle of fresh sage or parsley if you’d like.
# Notes:
01 -
Keep stirring while cooking to make sure the risotto turns out silky.
02 -
Heat your broth in another pot so it stays hot while adding it to the rice.