Makoenya Butternut Squash And Sage Risotto

Makoenya Butternut Squash and Sage Risotto is a delicious and comforting dish that combines the earthy flavors of butternut squash with the aromatic essence of sage. This creamy and flavorful risotto is a perfect main course for a cozy dinner.

Makoenya Butternut Squash And Sage Risotto

Ingredients

  • 1 butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable broth over medium heat.
  2. In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2 minutes.
  4. Pour in the white wine and cook until it has been absorbed by the rice.
  5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. After about 20 minutes, when the rice is almost tender, add the diced butternut squash to the risotto and continue adding broth until the squash is cooked and the rice is creamy.
  7. Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
  8. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Large pan Wooden spoon Ladle

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Makoenya Butternut Squash and Sage Risotto with a sprinkle of fresh sage leaves on top for a beautiful presentation.

Tips & tricks

For extra creaminess, stir in a knob of butter at the end of cooking.

Cost

$15