Roasted Butternut Squash Risotto with Browned Sage and Shallots Recipe Recipe

Name: Roasted Butternut Squash Risotto with Browned Sage and Shallots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash cut in 1/2 inch chunks aprox 3 cups (or if you find it frozen and chopped it will decrease prep time); 1 medium onion - chopped in 1/2 inch chunks; 3 - 4 Tbs olive oil; 10 fresh sage leaves; 3 Tbs butter; 1 large clove of garlic minced; 1 1/2 cups of Arborio rice; 1/2 cup white wine (I used Pinot Grigio); 5 - 6 cups chicken stock; 1/4 tsp fresh grated nutmeg; 1/4 cup grated Parmesan cheese; 1 small shallot chopped fine; Salt/Pepper to taste

Servings: persons

1 small butternut squash cut in 1/2 inch chunks aprox 3 cups (or if you find it frozen and chopped it will decrease prep time)
1 medium onion - chopped in 1/2 inch chunks
3 - 4 Tbs olive oil
10 fresh sage leaves
3 Tbs butter
1 large clove of garlic minced
1 1/2 cups of Arborio rice
1/2 cup white wine (I used Pinot Grigio)
5 - 6 cups chicken stock
1/4 tsp fresh grated nutmeg
1/4 cup grated Parmesan cheese
1 small shallot chopped fine
Salt/Pepper to taste

1
Preheat oven to 425
2
Toss butternut squash, onions and 5 sage leaves (torn) in about 2 TBS of olive oil with salt and pepper.
3
Roast in oven for about 25 minutes (or until squash is tender).
4
Meanwhile bring to chicken stock to a simmer and keep hot.
5
In a heavy bottomed pot on medium heat, melt 2 Tbs of butter with 1-2 Tbs of olive oil.
6
Add garlic and stir.
7
Add rice and stir for a few minutes to coat rice with oil and butter.
8
Add wine and stir.
9
Watch until wine is almost completely absorbed.
10
Add chicken stock one ladle at a time (aprox 1/2 cup - I think I have a big ladle).
11
Wait until rice absorbs most of the liquid in the pot before adding the next ladle.
12
Takes aprox 25 minutes for rice to cook and rice is al dente.
13
Just as rice reaches al dente stage, fold in the roasted squash (with onions and sage), parmesan cheese and fresh grated nutmeg.
14
For Garnish: In a small sautee pan, brown shallots in 2 Tbs of butter.
15
As shallots turn translucent, add remaining sage leaves.
16
Spoon garnish on top of each serving and enjoy!

1836

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small butternut squash cut in 1/2 inch chunks aprox 3 cups (or if you find it frozen and chopped it will decrease prep time), 1 medium onion - chopped in 1/2 inch chunks, 3 - 4 Tbs olive oil, 10 fresh sage leaves, and more.

Yes, Roasted Butternut Squash Risotto with Browned Sage and Shallots Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Risotto with Browned Sage and Shallots Recipe

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