Butternut Squash Risotto with Sage and Walnuts
Easy Recipe, Fancy Taste
Hey there, Wellkulå Friend!
Get ready to savor the seasonal magic of our Butternut Squash Risotto with Sage and Walnuts! This dish is a creamy, velvety risotto infused with roasted butternut squash, fragrant sage, and a satisfying crunch of toasted walnuts. Packed with antioxidants, plant-based nutrients, and healthy fats, this recipe delivers on both flavor and nourishment. Perfect for cozy evenings or impressing guests, this gluten-free risotto is a testament to how delicious wholesome cooking can be.
#Cellcare ingredient health benefits
BUTTERNUT SQUASH | VITAMIN-RICH SUPERFOOD
Butternut squash is a powerhouse of vitamins A and C, supporting eye health and immune function. Rich in antioxidants and fiber, it promotes digestion and helps combat inflammation.
SAGE | HERBAL ANTIOXIDANT BOOSTER
Sage is a fragrant herb known for its antioxidant and anti-inflammatory properties. It also supports brain health and improves digestion, making it a flavorful addition to your meals.
WALNUTS | BRAIN AND HEART HEALTH
Walnuts are rich in omega-3 fatty acids, which support brain function and reduce inflammation. They’re also a great source of protein, fiber, and antioxidants, contributing to heart health and overall well-being.
ARBOIO RICE | CREAMY BASE
Arborio rice is high in starch, creating a naturally creamy texture in risotto. It provides energy and is a gluten-free carbohydrate option for balanced meals.
VEGETABLE BROTH | FLAVORFUL HYDRATION
Vegetable broth is not only a base for cooking but also adds minerals and enhances the dish's flavor profile while keeping it light and hydrating.
WELLKHANA KITCHEN RECIPE
Ingredients:
1 medium butternut squash, peeled, seeded, and diced
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice
4 cups vegetable broth, warmed
1/2 cup dry white wine (optional)
1 tablespoon fresh sage, chopped (plus extra for garnish)
1/3 cup walnuts, toasted and chopped
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
Salt and black pepper to taste
Instructions:
Roast the squash | Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
Prepare the risotto base | Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in the Arborio rice, coating it in the oil, and toast for 1-2 minutes.
Deglaze and simmer | Add the white wine (if using) and let it simmer until mostly absorbed. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb each addition before adding more.
Incorporate squash and sage | When the rice is nearly cooked (about 15-18 minutes), stir in the roasted butternut squash and chopped sage. Continue to cook until the risotto is creamy and the rice is tender. Adjust seasoning with salt and black pepper.
Finish and serve | Stir in nutritional yeast (if using) and half the toasted walnuts. Serve the risotto warm, garnished with the remaining walnuts and fresh sage leaves.
Easy, Delicious, and Nutritious
This Butternut Squash Risotto with Sage and Walnuts proves that comfort food can be both indulgent and healthful. With its rich flavors and nourishing ingredients, this dish is perfect for fall evenings or any time you’re craving something hearty and satisfying. A true testament to the art of plant-based, gluten-free cooking!
Until next time, Dr. Monisha
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by Dr. Monisha Bhanote
✅ EVIDENCE-INFORMED REVIEWED ARTICLE
