Butternut Squash Sage Risotto (Printable)
Creamy risotto featuring roasted butternut squash, fresh sage, and Parmesan cheese for a warm meal.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (approx. 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Rice
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 5 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
→ Herbs & Seasonings
09 - 2 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp freshly ground black pepper
→ Oil
12 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized. Set aside.
02 - Heat remaining 1 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until grains are lightly toasted.
04 - Pour in white wine and stir until nearly absorbed by the rice.
05 - Ladle warm vegetable stock into the rice one addition at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
06 - Stir roasted butternut squash and chopped sage into the rice. Cook for 2 minutes to heat through.
07 - Remove from heat and stir in remaining 2 tbsp butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate hot risotto garnished with extra fresh sage leaves and a sprinkle of Parmesan cheese.
# Expert Tips:
01 -
- It's like a warm hug in a bowl shared between friends
- The balance of sweet roasted squash and fragrant sage keeps everyone coming back for seconds
02 -
- Keeping your stock warm is essential to maintaining the risotto's creamy texture without cooling down the cooking process
- Roasting the squash separately brings out a natural sweetness that nothing else can replace
03 -
- Use fresh sage leaves rather than dried for a more vibrant and fragrant dish
- Don't rush adding the stock; patience leads to that perfect creamy texture