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.
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
- In a large pot, heat the vegetable broth over medium heat.
- In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- 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.
- 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.
- Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.
- 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