Recetas
Risotto de calabaza butternut infusionado con THC con mantequilla de salvia
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Decadent fall flavors made more relaxing with infusion.
Comforting, earthy, and luxuriously creamy — this cannabis-infused butternut squash risotto is autumn in a bowl, no matter the season. It is the kind of elevated comfort food that wraps around you like a warm blanket. Sweet, roasted butternut squash melts into creamy risotto, while crispy sage leaves and a swirl of infused butter make each bite feel indulgent and cozy. Whether you're looking to unwind after a long day or impress guests with a gourmet cannabis dinner, this dish delivers on all fronts — flavor, relaxation, and pure satisfaction.Let's get cooking, shall we?Why You’ll Love ItBalanced Elevation – THC-infused butter is used mindfully for a relaxing and decadent culinary experience.Fall Flavors All Year Round – Roasted butternut squash and sage butter bring a warm, seasonal feel anytime of the year. Perfect For Dinner Parties or a Solo Treat – It's as elegant as it is comforting.
Equipment
- 1 Baking Sheet
- 1 Large Saucepan
- 1 Large Spoon
- 1 Small Skillet
- 1 Ladle
- 1 Knife
- 1 Cutting Board
- 1 Set of Measuring Spoons
- 1 Measuring Cup
- 1 Small Saucepan
Ingredients
- 1 Medium Butternut Squash-Diced (peeled and diced into ½-inch cubes)
- 3 tbs Olive Oil
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tbs Cannabutter
- 1 Small Yellow Onion-Diced (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Arborio Rice
- 4 cups Vegetable Broth
- ½ cup Grated Parmesan Cheese
- 2 tbs Unsalted Butter (for sage butter)
- 6 Fresh Sage Leaves
Instructions
- Roast the Butternut SquashPreheat oven to 400°F (200°C). Toss 1 Medium Butternut Squash-Diced with 2 tbs of the olive oil, and 1/4 tsp Sea Salt and 1/4 tsp Ground Black Pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized. Set aside.
- Make the RisottoIn a large saucepan, heat 1 tbs of olive oil and 1 tbs Cannabutter over medium heat. Add 1 Small Yellow Onion-Diced and cook until soft and translucent, about 5 minutes. Then stir in 2 cloves Garlic and 1 cup Arborio Rice. Toast the rice for 2–3 minutes, stirring constantly.Simmer the 4 cups Vegetable Broth. Once warm begin adding one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more.Continue for about 20–25 minutes, until rice is creamy and al dente.
- Add in the Butternut Squash Shut off the heat and stir in the roasted squash and ½ cup Grated Parmesan Cheese. Add remaining cannabutter, and season to taste with 1/4 tsp salt and 1/4 tsp pepper.
- Prepare the Sage ButterIn a small skillet, melt the 2 tbs Unsalted Butter over medium heat. Add 6 Fresh Sage Leaves and cook until crispy and fragrant, 2–3 minutes. Remove from heat.
- Plate and EnjoyPlate your risotto into shallow bowls. Drizzle with sage butter and top with crispy sage leaves. Serve immediately while warm and creamy.
Notes
Add Protein – Stir in sliced chicken apple sausage or crispy pancetta for extra heartiness.
Go Vegan – Use vegan butter and skip the parmesan or replace with nutritional yeast to transform the dish into a decadent vegan masterpiece.
Experiment with Different Grains – For a nuttier twist, try pearled farro in place of Arborio (note: it’ll take longer to cook, follow instructions on package).
Add a Kick – A pinch of red pepper flakes stirred in with the garlic gives it a spicy edge.
Delicious Toppings – Top with microgreens or a drizzle of infused truffle oil to elevate the flavors of the dish even more.
Creamy, earthy, and just the right amount of indulgent, this THC-infused butternut squash risotto with sage butter is not just a dish—it’s a vibe. Velvety smooth, lightly herbaceous, and laced with warmth, every bite wraps you in a mellow, golden hug. Perfect for cozy nights, elevated dinners, or simply spoiling yourself.
