Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups vegetable broth, heated
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle
- Grater
Step-by-Step Instructions:
1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Add the butternut squash and sage to the skillet and cook for 5 minutes, stirring occasionally.
3. Add the Arborio rice to the skillet and stir until it is coated with the oil and butter. Cook for 2 minutes, stirring constantly.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the vegetable broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Continue until the rice is cooked through and has a creamy texture, about 20-25 minutes.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, garnished with additional sage leaves and grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 70g
Protein: 12g
Fiber: 5g
Substitutions for ingredients:
- Butternut squash can be substituted with pumpkin or acorn squash.
- Vegetable broth can be substituted with chicken broth or water.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken, shrimp, or sausage for a protein boost.
- Substitute the sage with thyme, rosemary, or oregano for a different flavor profile.
- Add chopped walnuts or pine nuts for a crunchy texture.
Tips and Tricks:
- Use a wooden spoon or spatula to stir the risotto to prevent the rice from breaking apart.
- Keep the vegetable broth warm in a separate pot to prevent the temperature of the risotto from dropping.
- Use a good quality white wine for the best flavor.
Storage Instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the risotto in a skillet over medium heat, adding a splash of vegetable broth or water to loosen the texture.
Presentation Ideas:
Serve the risotto in individual bowls, garnished with a sprig of fresh sage and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh sage leaves and grated Parmesan cheese
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Pair with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic bread or focaccia.
Troubleshooting Advice:
- If the risotto is too dry, add a splash of vegetable broth or water to loosen the texture.
- If the risotto is too wet, continue cooking until the excess liquid is absorbed.
Food Safety Advice:
- Make sure to cook the butternut squash thoroughly to prevent any harmful bacteria.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food History:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with Arborio rice, which is high in starch and gives the dish its creamy texture.
Flavor Profiles:
Creamy, savory, and slightly sweet from the butternut squash.
Serving Suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian