Roasted Butternut Squash and Sage Risotto with a drizzle of Truffle Oil and a sprinkle of Rosemary
This autumnal risotto is a beautiful canvas for the sweet, nutty flavor of roasted butternut squash and the earthy, aromatic notes of sage. A drizzle of truffle oil and a sprinkling of rosemary add a touch of luxury to this comforting dish.
The history of risotto is a long and winding one, dating back to the Middle Ages. The dish is said to have originated in northern Italy, in the Lombardy region. Originally, risotto was made with rice, broth, and cheese, and was often served as a main course. Over time, the dish evolved to include a variety of other ingredients, such as vegetables, meat, and seafood. Today, risotto is a popular dish all over the world, and there are countless variations on the classic recipe.
Roasted Butternut Squash and Sage Risotto with a drizzle of Truffle Oil and a sprinkle of Rosemary Roasted Butternut Squash and Sage Risotto with a drizzle of Truffle Oil and a sprinkle of Rosemary Roasted Butternut Squash and Sage Risotto with a drizzle of Truffle Oil and a sprinkle of Rosemary Roasted Butternut Squash and Sage Risotto with a drizzle of Truffle Oil and a sprinkle of Rosemary
Prep time: 20 | Cook time: 40 | Serves: 4
Ingredients
  • 1 large butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup chopped fresh sage
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil and spread on a baking sheet.
  3. Roast in preheated oven for 20-25 minutes, or until tender.
  4. Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Saute onion and garlic until softened.
  5. Add rice and stir to coat.
  6. Add wine and cook until liquid is absorbed.
  7. Add broth, 1 cup at a time, stirring frequently.
  8. Simmer until rice is tender and creamy, about 18 minutes.
  9. Stir in roasted butternut squash and sage.
  10. Season with salt and pepper to taste.
  11. Drizzle with truffle oil and sprinkle with rosemary before serving.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and caramelizes its edges.
  • Using Arborio rice gives the risotto a creamy texture.
  • Cooking the rice in white wine helps to develop its flavor.
  • Adding sage adds a touch of earthiness to the dish.
  • Truffle oil and rosemary add a touch of luxury to the dish.