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butternut-squash-and-sage-risotto-recipe

Butternut Squash and Sage Risotto

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and diced
  • 2 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken or vegetable broth warmed
  • ½ cup Parmesan cheese grated
  • 2 tablespoon butter
  • 1 tablespoon fresh sage chopped
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until tender.
  2. In a large pan, heat remaining olive oil over medium heat. Add onion and garlic, cook until softened.
  3. Add Arborio rice, stir to coat with oil. Pour in white wine, cook until absorbed.
  4. Gradually add warm broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more.
  5. Once rice is creamy and cooked, stir in roasted squash, Parmesan, butter, and sage. Season with salt and pepper.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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