How to make Roasted Butternut Squash & Sage Risotto

For a cozy pairing with Vignoles wine, try this delicious recipe. This Roasted Butternut Squash and Sage Risotto offers a comforting and flavorful dish that pairs beautifully with the fruity and slightly sweet notes of Vignoles wine. Enjoy this fragrant combination on a beautiful evening! To learn more about Vignoles check out this great article.

Ingredients:

1 cup Arborio rice

3 cups butternut squash, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (you can use Vignoles wine for added flavor)

6 cups vegetable or chicken broth, kept warm

1/2 cup freshly grated Parmesan cheese

3 tablespoons unsalted butter

2 tablespoons olive oil

Fresh sage leaves for garnish

Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized. Set aside.

3. In a large skillet or saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened.

4. Add the minced garlic and Arborio rice to the pan. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.

5. Pour in the white wine and cook until it’s mostly absorbed by the rice.

6. Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente.

7. Stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and black pepper to taste.

8. In a small pan, melt a tablespoon of butter over medium heat. Add fresh sage leaves and cook until crispy.

9. Serve the risotto in bowls, garnished with crispy sage leaves on top.