Butternut Squash and Sage Risotto
A delicious Butternut Squash and Sage Risotto recipe from our plant_forward meal plan. Perfect for families with young children.
- •2 lbs Butternut squash, peeled and cubed, peeled and cubed
- •1.5 cups Arborio rice
- •1 large Yellow onion, diced, diced
- •12 leaves Fresh sage leaves
- •6 cups Vegetable broth
- •1 cup Parmesan cheese, grated, grated
- •4 tablespoons Butter
- •1 cup White wine
- •3 cloves Garlic cloves, minced, minced
Instructions
Roast cubed butternut squash at 400°F for 25 minutes until tender and lightly caramelized.
Heat vegetable broth in a saucepan and keep warm on low heat.
In a large skillet, melt 2 tablespoons butter and sauté diced onion until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add Arborio rice and stir to coat with butter, toasting for 2-3 minutes.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.
Continue for 18-20 minutes until rice is creamy and tender.
Fold in roasted butternut squash and half the Parmesan cheese.
Finish with remaining butter, crispy sage leaves, and remaining Parmesan.
Love this recipe? Get hundreds more!
Join Baby What Now for personalized meal plans, scaled recipes, and automatic shopping lists.
Start Your Free Trial