Butternut Squash Risotto Sage (Printable)
Arborio rice simmered with roasted butternut squash and topped with crispy golden sage leaves.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into ½-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Rice & Broth
04 - 1½ cups Arborio rice
05 - 5 cups vegetable stock, kept warm
→ Dairy
06 - 4 tbsp unsalted butter, divided
07 - ½ cup freshly grated Parmesan cheese
→ Aromatics & Herbs
08 - 12–15 fresh sage leaves
09 - 2 tbsp olive oil
→ Seasoning
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, turning once, until tender and golden. Set aside.
02 - In a large sauté pan or Dutch oven, heat 2 tbsp butter and remaining 1 tbsp olive oil over medium heat. Add sage leaves in a single layer and fry 1–2 minutes until crisp. Remove with slotted spoon and drain on paper towels.
03 - Add chopped onion to the pan and cook over medium heat for 4–5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute.
04 - Add Arborio rice to pan and cook 2 minutes, stirring frequently until grains are glossy and coated.
05 - Ladle warm vegetable stock into rice, stirring constantly until absorbed. Repeat adding one ladle at a time, allowing absorption between additions, for about 18–20 minutes until rice is creamy and al dente.
06 - Gently fold roasted butternut squash into the rice. Stir in remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
07 - Plate the risotto and top with crispy sage leaves and extra Parmesan if desired. Serve immediately.
# Expert Tips:
01 -
- The risotto is silky and luxurious without requiring any fancy techniques or unusual ingredients.
- Roasting the squash separately means you get tender sweetness that doesn't turn to mush in the rice.
- Those crispy sage leaves are basically edible magic, and you'll find yourself stealing extras straight from the pan.
02 -
- Never wander away during the stock-stirring phase; risotto is a conversation you're having with the rice, and rushing it means losing that creaminess.
- If your stock runs out before the rice is done, warm some water and add that instead—the rice only needs liquid to cook, the creaminess comes from the starch.
03 -
- Keep your stock genuinely warm in a separate pot; adding cold liquid to hot rice interrupts everything you've built.
- Don't peek at the rice constantly—it'll cook unevenly and cool down; trust the process and stir regularly instead.