Description
This Roasted Garlic Butternut Squash Risotto is a creamy, comforting dish perfect for autumn or any time you crave a rich, flavorful vegetarian meal. The butternut squash is sautéed to tender perfection while the roasted garlic adds a deep, mellow sweetness. Combined with Arborio rice slowly cooked in vegetable broth and finished with Parmesan cheese and crispy sage leaves, this risotto offers a perfect balance of savory and aromatic notes.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 1 medium butternut squash (about 2 cups, peeled and diced)
- 4 cups vegetable broth
- 1 medium onion (finely chopped)
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 2 tablespoons butter (or plant-based butter)
- Salt and pepper (to taste)
Roasted Garlic
- 1 head of garlic
- 2 tablespoons olive oil (divided)
Garnish
- Fresh sage leaves (about 10-12 leaves)
- Additional olive oil for frying sage leaves
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, cut it in half, scoop out the seeds, and dice into 1-inch cubes. This prepares the squash for sautéing to ensure even cooking.
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap tightly in aluminum foil. Roast in the oven for 30-35 minutes until the garlic is soft and fragrant.
- Sauté the Butternut Squash: Heat 1 tablespoon of olive oil in a large skillet over medium heat, add diced squash, season with salt and pepper, and sauté for 10-12 minutes until the squash is tender and lightly caramelized.
- Cook the Onion: In the same skillet, add another tablespoon of olive oil and the chopped onion. Cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft.
- Toast the Rice and Deglaze: Add Arborio rice to the onion, stirring for 1-2 minutes to toast the grains. Pour in the white wine and stir continuously until mostly absorbed, which adds depth of flavor to the risotto.
- Add Broth Gradually: Start adding the vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Combine Ingredients: Once the rice is cooked, fold in the softened roasted garlic (squeezed from the cloves), sautéed butternut squash, butter, and grated Parmesan cheese. Stir well to combine and create a creamy texture.
- Prepare Sage Garnish: In a small skillet, heat a bit of olive oil and fry the fresh sage leaves until crispy. This adds a delightful crunch and aromatic garnish to the dish.
- Serve: Plate the risotto and top with crispy sage leaves. Serve immediately to enjoy the creamy and flavorful risotto at its best.
Notes
- You can substitute the Parmesan cheese with a vegan alternative to make this dish dairy-free.
- Using white wine enhances flavor but can be omitted if you prefer an alcohol-free version; substitute with extra broth.
- Be careful not to overcook the rice; it should be tender but slightly al dente for the perfect risotto texture.
- Leftover risotto can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.
- For a richer taste, consider adding a splash of cream or a dollop of mascarpone cheese during the final step if not keeping it vegan.
