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Butternut Squash Risotto with Apple Cider

Roasted butternut squash and apple cider accompany this creamy, risotto dish with crispy sage leaves.
Course Main dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Holly-3 Yummy Tummies

Ingredients

  • 1/2 of a butternut squash
  • 1 C. Arborio rice
  • 1/2 of a yellow onion; finely diced
  • 8 fresh sage leaves
  • 1 C. Apple Cider
  • 5 C. Vegetable or Chicken broth
  • 4 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • 1/4 Tsp. Nutmeg
  • 1/2 Tsp. Thyme
  • 1/2 Tsp. White Pepper
  • 1/4 C. Grated Parmesan cheese
  • 1/4 C. Heavy Whipping Cream
  • Pinch of red pepper flakes optional for spiciness
  • Salt and pepper

Instructions

  1. Poke holes in the butternut squash and microwave for 3 minutes.
  2. Cut the ends off of the squash and peel the skins with a vegetable peeler.

  3. Cut the squash in half vertically and remove the seeds.

  4. Next, cut half of the squash into small cubes (around 1/2"). You may want to roast the entire squash to use for later.

  5. Add the squash to a sheet pan and drizzle with around 2 tbsp. of olive oil. Lightly season with salt and pepper and toss to coat.
  6. Bake at 400 degrees for 20 minutes or until softened.
  7. While the squash is roasting, begin preparing the rice.
  8. Add 2 tbsp. of olive oil to a skillet on medium/high heat. Once hot, add sage leaves and cook for around 2 minutes per side or until crispy. Remove sage leaves; don't rinse out the skillet.
  9. To the same skillet, add butter and onion once melted.
  10. Saute for around 3 minutes until fragrant, add rice, nutmeg, thyme and red pepper flakes. Stir for around 2 minutes until coated.
  11. Add 1 C. of broth and 1/2 C. of apple cider.
  12. Stir continuously until most of fluid is absorbed. Once fluid is absorbed add an additional 1 C. of broth and 1/2 C. off apple cider. Keep adding additional broth 1 C. at a time until rice has softened (around 20 minutes of cooking time). You may add additional broth of rice becomes too dry.
  13. Once rice is softened; add butternut squash, parmesan and heavy whipping cream. Salt and pepper to taste. Gently stir and serve topped with crispy sage leaves.