Ingredients

Butternut Squash Risotto

1 small butternut squash (approx. 800 g), peeled, deseeded, and diced
1 onion, finely chopped
2 cloves of garlic, chopped
300 g risotto rice (e.g., Arborio)
1 l vegetable broth
150 ml white wine
50 g Parmesan, freshly grated
50 g butter
100 ml cream or coconut milk (for extra creaminess in the sauce)
10 fresh sage leaves
2 Tablespoon(s) olive oil
1 Teaspoon(s) dried thyme
1 pinch of nutmeg
Salt and pepper to taste
Optional: a little crème fraîche to refine

Preparation

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

Butternut Squash Risotto

1. Dice the butternut squash. Cook half of the diced squash in a pot with vegetable broth until soft. Then add the cream or coconut milk, thyme, and a pinch of nutmeg to give the sauce a particularly creamy and spicy note. Puree the squash mixture into a silky sauce. Set aside the remaining squash cubes.
2.

Heat the olive oil and half of the butter in a large pot and sauté the chopped onion and garlic until translucent. Add the risotto rice and toast it briefly until it becomes slightly translucent. Deglaze with the white wine and let it reduce.

3.

Gradually add the hot vegetable broth, stirring constantly until the rice absorbs the liquid. Repeat this process until the rice is creamy and al dente (about 20 minutes).

4.

In a separate pan, fry the remaining squash cubes in some butter until lightly browned and soft.

5.

Stir the rich squash sauce and the sautéed squash pieces into the risotto. Season the risotto with salt, pepper, and nutmeg.

6.

Roughly chop the sage leaves and fry them briefly in the remaining butter until crispy. Fold the freshly grated Parmesan into the risotto and garnish the dish with the crispy sage leaves. If desired, you can refine the risotto with a spoonful of crème fraîche.

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