Yield: 8
Butternut Squash & Sage Risotto
This beautiful fall dinner recipe comes together using only a few ingredients. Simply combine hearty butternut squash, arborio rice, and onion with fresh sage, vegetable broth, and white wine to create this warm, creamy, and filling dish that smells and tastes absolutely divine! Enjoy!
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 cups butternut squash
- 1 cup arborio rice
- 2 tbsp fresh sage
- ½ cup white wine
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- In a large saucepan, melt the butter over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, stirring occasionally until most of the liquid has been absorbed, 20 to 25 minutes.
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 373mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 1g
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