Butternut Squash and Sage Risotto | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Butternut Squash and Sage Risotto
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Agriform Parmigiano Reggiano Cheese; Lundberg Family Farms Organic Arborio Rice; Bellwether Farms Cultured Cream, French, Creme Fraiche; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Red Cross Plain Table Salt; Bee Spices Sage, Organic; Spicely Organics Black Pepper, Ground, Organic; Amy's Kitchen Light in Sodium Butternut Squash Soup; Christopher Ranch Organic Chopped Shallots; Seitenbacher Vegetable Broth and Seasoning Mix; Clover Stornetta Butter

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Butternut Squash and Sage Risotto

Serves 445 mins prep

A creamy and flavorful risotto featuring roasted butternut squash, sage, and a blend of cheeses, perfect for a comforting meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

cup parmigiano reggiano cheese

Lundberg Family Farms Organic Arborio Rice

cup arborio rice

Bellwether Farms Cultured Cream, French, Creme Fraiche

tbsp creme fraiche

tsp table salt

bunch fresh sage

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

Amy's Kitchen Light in Sodium Butternut Squash Soup

lb butternut squash

shallot

Seitenbacher Vegetable Broth and Seasoning Mix

cup vegetable broth

tbsp butter

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Instructions

1. Chop the butternut squash and season with olive oil, salt, pepper, and sage, then roast at 350°F for about 30 minutes.

2. Sauté the shallot in butter, add in the rinsed Arborio rice, toast for a couple of minutes, and start slowly incorporating the vegetable broth 1/2 cup at a time.

3. Blend half of the roasted squash with 1/2 cup water and pour into the risotto, stirring in the Creme Fraiche and Parmigiano Reggiano.

4. Garnish the risotto with remaining squash, fried sage leaves, and optionally drizzle with olive oil before serving.