Creamy Arborio rice with roasted squash, fresh sage, and Parmesan. Satisfying and fragrant autumnal comfort food.
# What You'll Need:
→ Produce
01 - 1 small butternut squash, peeled and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - Fresh sage leaves, finely sliced
→ Grains
04 - 1 1/2 cups Arborio rice
→ Dairy
05 - 1/2 cup Parmesan cheese, freshly grated
06 - 2 tablespoons unsalted butter
→ Pantry Staples
07 - 1 tablespoon extra-virgin olive oil
08 - 4 cups vegetable broth, kept warm
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Preheat the oven to 400°F. Arrange cubed butternut squash on a baking sheet, drizzle with olive oil, season lightly with salt and pepper, and toss to coat. Roast for 25 minutes or until tender and lightly caramelized, stirring once halfway through cooking.
02 - In a large heavy-bottomed skillet, heat the remaining olive oil over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, about 3 minutes. Add Arborio rice and stir constantly for 2 minutes to coat the grains evenly and lightly toast.
03 - Add a ladleful of warm vegetable broth to the rice, stirring gently and allowing the liquid to absorb. Continue adding broth, one ladleful at a time, stirring frequently and waiting for absorption before the next addition, until rice is creamy and al dente, about 20 minutes total.
04 - Reduce heat to low. Add roasted squash, grated Parmesan, butter, and chopped sage to the rice. Fold gently to combine. Taste and season with additional salt and freshly ground black pepper. Serve immediately, garnished with extra sage if desired.
