Butternut Squash & Sage Risotto

Method

15 min prep · 30 min cook

1. 1

   Preheat the oven to 400°F (200°C). Toss butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast until tender, about 25 minutes.

   ⏱ 25 minButternut squashOlive oil

   ⤢
2. 2

   In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until soft and translucent.

   Olive oilOnionGarlic

   ⤢
3. 3

   Add the Arborio rice to the pan, stirring to coat with oil and toast slightly, about 2 minutes.

   ⏱ 2 minOlive oilArborio rice

   ⤢
4. 4

   Pour in the white wine, stirring constantly, until the liquid is fully absorbed.

   Dry white wine

   ⤢
5. 5

   Begin adding warmed vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.

   Vegetable broth

   ⤢
6. 6

   Serve hot, garnished with roasted pumpkin seeds if desired.

   Roasted pumpkin seeds

   ⤢

Courses: Main Course

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