Description
This Roasted Garlic Butternut Squash Risotto is a creamy, comforting dish featuring tender butternut squash and aromatic roasted garlic combined with creamy Arborio rice. Enhanced with Parmesan cheese and crispy sage leaves, this vegetarian risotto offers a rich blend of flavors and textures that’s perfect for a cozy meal.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables and Flavorings
- 1 medium butternut squash (about 2 cups), peeled and diced into 1-inch cubes
- 1 head of garlic
- 10-12 fresh sage leaves
Finishing Ingredients
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 2 tablespoons butter (or plant-based butter)
- Olive oil for frying sage leaves
Instructions
- Prepare Squash: Peel the butternut squash, cut it in half, remove the seeds, and dice into 1-inch cubes to ensure even cooking.
- Roast Garlic: Preheat the oven to 400°F (200°C). Slice off the top of the garlic head, drizzle it with olive oil, wrap tightly in foil, and roast for 30-35 minutes until soft and caramelized.
- Sauté Butternut Squash: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced squash, season with salt and pepper, and cook for 10-12 minutes until tender and slightly golden.
- Cook Onion: Add the remaining 1 tablespoon olive oil to the skillet, then add the chopped onion. Sauté for 5-7 minutes until the onion is translucent and fragrant.
- Add Rice and Wine: Stir in the Arborio rice, cooking for 1-2 minutes to lightly toast it. Pour in the white wine and stir continuously until it’s mostly absorbed by the rice.
- Cook Risotto: Gradually add the vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18-20 minutes until the rice is creamy and cooked to al dente.
- Combine Ingredients: Fold roasted garlic (squeezed from the head), sautéed butternut squash, butter, and Parmesan cheese into the risotto. Stir gently until everything is well combined and creamy.
- Crisp Sage Leaves: In a small skillet, heat a little olive oil and fry the fresh sage leaves until crisp. Drain on paper towels.
- Serve: Spoon the risotto onto plates and garnish generously with the crispy sage leaves for an aromatic finish.
Notes
- You can substitute Parmesan with a vegan cheese alternative to make this recipe vegan.
- Use plant-based butter and vegan cheese for a fully vegan dish.
- If you prefer a nuttier flavor, try adding toasted pine nuts as a garnish.
- Make sure to stir the risotto frequently to prevent sticking and achieve the perfect creamy texture.
- For extra depth, add a splash of white wine vinegar or lemon juice before serving.
