Butternut Squash Sage Risotto with Goat Cheese

Creamy Arborio rice cooked with tender butternut squash, fragrant sage, and tangy goat cheese, creating a comforting and flavorful dish perfect for any occasion.

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 oz goat cheese
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

The vegetable broth should be heated until it simmers in a saucepan

Warm up the olive oil in a big, separate pan over medium heat

Add the garlic and onions and cook until softened

Stir the arborio rice into the pan to coat it with oil, then cook it for one to two minutes, or until it turns translucent

Once the rice has absorbed the white wine, pour it in and continue cooking

Ladle in a ladleful of hot vegetable broth and stir until the rice is well-absorbed

After about 20 minutes, or until the rice is creamy and tender, keep adding broth gradually while stirring often

Meanwhile, warm up the olive oil in a different skillet over medium-high heat

Add the chopped butternut squash and cook for 10 to 12 minutes, or until it is soft and starting to caramelize

After the risotto is cooked, mix in the cooked butternut squash, chopped sage leaves, and grated Parmesan cheese

To taste, add salt and pepper for seasoning

Spoon the risotto into each serving bowl, top with goat cheese crumbles, and, if preferred, garnish with extra sage leaves