Butternut Squash and Sage Baked Risotto

• 1 medium butternut squash, peeled and diced
• 1 ½ cups arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup dry white wine (optional)
• ¼ cup toasted pine nuts (optional)

Steps

1. 1 Preheat oven to 375°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 In a large oven-safe skillet, sauté onion and garlic in remaining olive oil until soft.
3. 3 Add rice and toast for 1-2 minutes. Stir in white wine (if using) and let it evaporate.
4. 4 Add broth and bring to a simmer. Stir in roasted squash and half of the sage.
5. 5 Cover and bake for 25-30 minutes until rice is tender.
6. 6 Stir in Parmesan cheese and pine nuts. Garnish with remaining sage before serving.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add sautéed mushrooms for an earthy twist.
• Incorporate cooked and crumbled sausage for a non-vegetarian version.

Substitutions

• Substitute arborio rice with carnaroli or pearl barley.
• Use vegetable stock instead of broth.

Pairings

• Serve with a glass of Chardonnay.
• A sprinkle of toasted walnuts adds crunch.

Nutrition

Tips

• Use homemade broth for extra flavor.
• Feel free to add a splash of cream for extra creaminess.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven with a bit of broth.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a drizzle of truffle oil for an extra gourmet touch.

FAQ