Description
Fall Risotto is the ultimate autumn comfort dish, featuring creamy Arborio rice enriched with sweet roasted butternut squash and fragrant sage. This easy-to-make recipe is perfect for cozy dinners or festive gatherings, bringing warmth and joy to your table. With its rich flavors and inviting aroma, this risotto will impress your guests and satisfy your cravings for seasonal comfort food.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth (homemade or store-bought)
- 1 medium butternut squash (cubed)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 5 fresh sage leaves (chopped)
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large skillet over medium heat, add olive oil. Sauté chopped onion until translucent, about 5 minutes; add minced garlic and cook for an additional minute.
- Add Arborio rice to the skillet, stirring to coat with oil. Toast for about 2 minutes until slightly translucent.
- Gradually pour in vegetable broth, one cup at a time while stirring continuously until absorbed. This process takes about 20-25 minutes until rice is al dente.
- Fold in roasted butternut squash cubes and sage leaves; stir well.
- Remove from heat and mix in Parmesan cheese until melted. Drizzle with olive oil if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg