Healthy Leek, Sage & Butternut Squash Risotto Recipe
This healthy risotto recipe features tender butternut squash, aromatic leeks, and earthy sage for a creamy and satisfying dish. It's naturally rich and comforting, making it a perfect addition to your collection of healthy food recipes.
Ingredients
- 7 cups low-sodium vegetable broth
- 3 tablespoons olive oil divided
- 4 cups cubed butternut squash about 2 ¼ pounds
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 leek white and light green parts only, roughly chopped
- 4 garlic cloves minced
- 2 tablespoons chopped fresh sage
- 2 cups Arborio rice
- ½ cup grated Parmesan cheese
Instructions
- Warm the Broth: Pour the vegetable broth into a medium saucepan and place it over low heat. Keep the broth simmering gently as you cook the risotto.
- Cook the Butternut Squash: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cubed butternut squash along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir occasionally as it cooks for about 8–10 minutes, until the squash starts to soften and caramelize around the edges. Transfer the squash to a separate bowl and set aside.
- Sauté the Leeks and Aromatics: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the chopped leeks and cook them for about 5 minutes, stirring regularly, until they soften. Stir in the garlic and sage, cooking for another minute to release their aroma.
- Toast the Rice and Begin Cooking: Add the Arborio rice to the pan and stir it into the leek mixture. Cook for about a minute, allowing the rice to toast slightly. Ladle in 1 cup of the hot vegetable broth and stir frequently as the rice absorbs the liquid. Continue adding broth, one cup at a time, stirring regularly, until each addition is absorbed before adding more. This process should take about 15 minutes.
- Combine the Squash and Finish the Risotto: Once the rice is nearly cooked, return the butternut squash to the pan. Stir in the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Continue cooking for about 5 more minutes, stirring occasionally, until the rice is creamy and the squash is fully tender. Remove the pan from the heat and fold in the Parmesan cheese. Serve immediately.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Avoid freezing, as this may change the risotto's texture.
Reheating: Add a splash of broth or water to the risotto before reheating in the microwave or on the stovetop to maintain its creamy consistency.
Creative Tip: Leftovers can be transformed into risotto cakes. Shape the cold risotto into small patties and pan-fry them until golden and crispy for a delicious snack or side dish.
Nutrition
Serving: 1 1/2 cupsCalories: 383kcalCarbohydrates: 67gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 7mgSodium: 502mgFiber: 6gSugar: 4g
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