Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto Recipe - Vegetarian Swiss Dish

Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Butternut Squash and Sage Risotto is a delicious and comforting dish that combines the creamy texture of risotto with the sweet and nutty flavor of butternut squash. This recipe is perfect for a cozy night in or a special dinner with friends and family.

History

Risotto is a traditional Italian dish that dates back to the 14th century. It is made by slowly cooking arborio rice in broth until it reaches a creamy consistency. Butternut squash and sage are popular additions to risotto, adding a unique flavor and texture to the dish.

Ingredients

7 cups vegetable broth
0.5 lb (227 g) butternut squash, cut into 0.5 inch cubes (1.67 cups)
1 tbsp + 1 tsp olive oil
0.25 cup minced shallots
1.75 cups arborio rice
1 tsp salt
1 cup dry white wine
3 cups chopped swiss chard leaves
0.75 cup chopped canned plum tomatoes
2 tbsp chopped fresh sage
2 tbsp chopped fresh flat-leaf parsley
0.25 cup grated soy parmesan or romano cheese (optional)

How to prepare

In a large saucepan, bring the broth to a boil.
Drop the squash into the boiling broth, reduce the heat and simmer until the squash is tender but still firm, about 3 minutes.
Remove the squash with a slotted spoon and set it aside. Reduce the heat and let the broth simmer.
In a large, deep skillet, combine the oil and shallots. Place it over medium heat and stir to cook without browning, about 2 minutes.
Add the rice and salt. Stir until the rice is coated with oil.
Add the wine and bring it to a boil over medium-high heat, stirring, until the rice absorbs the wine.
Ladle 0.5 cup of the simmering broth into the skillet and stir until absorbed.
Continue with the remaining broth, adding 0.5 cup at a time and letting each addition be absorbed by the rice before adding more liquid, about 25 minutes in total.
Add the chard and stir until wilted.
Stir in the squash, tomatoes, sage, and parsley.
Add salt and pepper to taste.
Stir in the cheese if using and serve hot.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute spinach or kale for the swiss chard.
Use different herbs, such as thyme or rosemary, for a different flavor profile.

Cooking Tips & Tricks

Be sure to use arborio rice for this recipe, as it has a high starch content that helps give risotto its creamy texture.

- Stir the risotto constantly while adding the broth to help release the starches from the rice and create a creamy consistency.

- Don't overcook the butternut squash, as you want it to be tender but still firm in the risotto.

- Feel free to customize this recipe by adding other vegetables or proteins, such as mushrooms or chicken.

Serving Suggestions

Serve this Butternut Squash and Sage Risotto as a main dish with a side salad or crusty bread. It also pairs well with a glass of white wine or sparkling water with lemon.

Cooking Techniques

Be sure to stir the risotto constantly while adding the broth to help release the starches from the rice and create a creamy consistency.

- Use a large, deep skillet to cook the risotto evenly and prevent it from sticking to the pan.

Ingredient Substitutions

Use vegetable or chicken broth instead of vegetable broth.

- Substitute pumpkin or sweet potato for the butternut squash.

- Use regular cheese instead of soy cheese, if desired.

Make Ahead Tips

You can prepare the butternut squash and chop the vegetables ahead of time to save time when making this risotto. Store the prepped ingredients in the refrigerator until ready to use.

Presentation Ideas

Garnish the Butternut Squash and Sage Risotto with fresh sage leaves or a sprinkle of grated cheese for a beautiful presentation. Serve it in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

This risotto pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, try serving it with sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a skillet with a splash of broth or water and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 47g

- Dietary Fiber: 3g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 20% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains soy (optional soy cheese)

Summary

This Butternut Squash and Sage Risotto is a nutritious and satisfying dish that is high in carbohydrates and vitamins A and C. It is a great option for a vegetarian meal and can be easily customized to suit your dietary needs.

Summary

Butternut Squash and Sage Risotto is a delicious and comforting dish that is perfect for a cozy night in or a special dinner with friends and family. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy the creamy texture of the risotto paired with the sweet and nutty flavor of butternut squash for a satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Butternut Squash and Sage Risotto. It was a crisp autumn day, the leaves were changing colors and the smell of cinnamon and nutmeg filled the air. I was visiting my dear friend Margaret, who was known for her delicious and inventive recipes. As we sat in her cozy kitchen, sipping tea and catching up, she pulled out a tattered old cookbook from her shelf.

"Have you ever tried making risotto before?" she asked me with a mischievous twinkle in her eye. I shook my head, admitting that I had always been a bit intimidated by the dish. Margaret smiled warmly and began flipping through the pages of the cookbook, her fingers tracing the words as she searched for the perfect recipe.

Finally, she landed on a page that was stained and dog-eared, clearly a well-loved favorite. "Butternut Squash and Sage Risotto," she read aloud, her voice filled with excitement. "This is one of my absolute favorites. The combination of creamy rice, sweet squash, and earthy sage is simply divine."

She handed me a pen and a piece of paper, instructing me to jot down the ingredients and instructions. As she guided me through the process, explaining each step in detail, I felt a sense of calm and confidence wash over me. Margaret's patient and encouraging guidance made the once daunting task of making risotto seem like a breeze.

After hours of stirring and simmering, the risotto was finally ready. The aroma of roasted butternut squash and fragrant sage filled the kitchen, making my mouth water in anticipation. Margaret ladled generous portions into two bowls and sprinkled them with freshly grated Parmesan cheese.

We sat at her kitchen table, savoring each spoonful of the creamy and flavorful dish. The creamy rice was perfectly cooked, the squash added a subtle sweetness, and the sage gave it a warm and earthy undertone. It was a symphony of flavors dancing on my taste buds, and I knew that this recipe would become a cherished favorite in my own kitchen.

As I bid farewell to Margaret that evening, she pressed a copy of the recipe into my hands. "Promise me you'll make this for your family and friends," she said with a smile. "It's a recipe that deserves to be shared and enjoyed by all."

And so, I returned home with a newfound passion for cooking and a determination to master the art of risotto. Over the years, I have made the Butternut Squash and Sage Risotto countless times, each batch better than the last. I have shared the recipe with friends and family, who have all marveled at its deliciousness and begged for seconds.

As I stand in my own kitchen now, surrounded by the comforting smells of roasted squash and sage, I can't help but feel grateful for Margaret's friendship and culinary wisdom. Her guidance and encouragement have shaped me into the confident and adventurous cook that I am today. And every time I make this risotto, I am reminded of the sense of wonder and joy that I felt that crisp autumn day in Margaret's kitchen.