Description
Sage & Brown Butter Acorn Squash Risotto is the ultimate comfort dish for fall, featuring creamy Arborio rice, roasted acorn squash, aromatic sage, and rich brown butter. This delightful recipe balances sweet and savory flavors, making it perfect for chilly evenings or festive gatherings. Serve this luxurious risotto as a main course or side dish to impress your friends and family, all while enjoying its cozy warmth.
Ingredients
Scale
- 1 medium acorn squash
- 1 cup Arborio rice
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- 4 cups chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve and seed the acorn squash; drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat broth in a saucepan over low heat.
- In a large skillet, melt butter over medium heat; sauté onion and garlic until soft (about 5 minutes).
- Add Arborio rice, stirring for about 2 minutes until slightly toasted.
- Gradually add warm broth one ladle at a time, stirring continuously until absorbed (20-25 minutes).
- Fold in roasted squash and sage leaves; stir in Parmesan cheese until melted. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg