Description
A comforting and creamy butternut squash risotto infused with fresh sage and nutmeg, perfect for any occasion.
Ingredients
- 1 cup Arborio rice
- 1 butternut squash, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- 5-6 sage leaves
- 1/2 teaspoon nutmeg
- 1 cup Parmesan cheese, divided
- 7 cups chicken stock
- 1 white onion, diced
- Salt & pepper to taste
Instructions
- In a large saucepan, heat 1 tablespoon of olive oil and butter over medium heat. Add the diced onion and cook until translucent.
- Add the Arborio rice, stirring for 1-2 minutes until slightly toasted.
- Pour in 1 cup of chicken stock and stir until absorbed.
- Continue adding stock, one cup at a time, allowing each cup to be absorbed before adding the next.
- In a separate pan, heat the remaining olive oil. Add the butternut squash and sauté until tender.
- Stir the cooked squash into the risotto along with nutmeg, Parmesan, and sage leaves.
- Season with salt and pepper to taste.
- Cook for another 2-3 minutes until everything is heated through and creamy.
Notes
For a richer flavor, consider roasting the butternut squash before adding it to the risotto. Reserve some roasted squash for garnish before serving.