Spiced Butternut Squash and Sage Risotto

Warm up your winter evenings with this creamy spiced butternut squash and sage risotto. Each spoonful is a comforting embrace filled with the rich flavors of roasted squash, fragrant sage, and creamy Arborio rice. Perfect for a cozy dinner that feels like home.

1. 1

   Preheat your oven to 200°C.

2. 2

   Cut the butternut squash in half, remove the seeds, and place it cut side up on a baking tray. Drizzle with olive oil, sprinkle with salt, and roast for 25 minutes until tender.

3. 3

   Once the squash is cooked, scoop the flesh into a bowl and mash it slightly. Set aside.

4. 4

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.

5. 5

   Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to toast slightly.

6. 6

   Pour in the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more, about 20 minutes total.

7. 7

   When the rice is creamy and al dente, fold in the mashed butternut squash, chopped fresh sage, and grated Parmesan cheese. Season with salt and pepper to taste.

8. 8

   Let the risotto rest for 2 minutes before serving. Spoon into bowls and garnish with additional sage and a drizzle of olive oil.