How to Make Creamy Butternut Squash and Sage Risotto

Simple Summary

This creamy Butternut Squash and Sage Risotto is a comforting fall dish that combines the sweetness of roasted squash with the earthy aroma of fresh sage, all folded into perfectly cooked Arborio rice.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 6 cups low-sodium chicken or vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tablespoons fresh sage leaves, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

3. While the squash is roasting, heat the broth in a saucepan over low heat and keep warm.

4. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook for 5 minutes until softened.

5. Add the garlic and cook for another minute until fragrant.

6. Add the Arborio rice and stir to coat with oil, toasting for 1-2 minutes until slightly translucent.

7. Pour in the white wine and stir until absorbed.

8. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more. This process will take about 18-20 minutes.

9. When the rice is nearly tender, fold in the roasted butternut squash and chopped sage.

10. Continue cooking and adding broth until the rice is creamy and al dente.

11. Remove from heat and stir in the Parmesan cheese and butter until melted and well combined.

12. Season with salt and pepper to taste.

13. Let the risotto rest for 2 minutes before serving.

14. Garnish with chopped parsley and additional Parmesan cheese if desired.

Chef's Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can substitute butternut squash with pumpkin or sweet potato for variation.
• If fresh sage is unavailable, use 1 teaspoon of dried sage instead.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.
• For a nuttier flavor, try adding 1/4 cup of toasted pine nuts or pumpkin seeds before serving.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 380
• Protein: 10g
• Carbohydrates: 60g
• Fiber: 4g
• Fat: 12g
• Rich in vitamins A and C from the butternut squash
• Good source of complex carbohydrates and calcium from the Parmesan cheese

Serving Suggestions

• Serve this risotto as a main course with a side of crisp green salad dressed with a light vinaigrette.
• Pair with a glass of the same dry white wine used in the recipe, such as a Pinot Grigio or Sauvignon Blanc.
• For a complete autumn meal, serve alongside roasted chicken or grilled pork chops.
• Garnish with fried sage leaves and a drizzle of high-quality extra virgin olive oil for an elegant presentation.
• This dish is perfect for fall dinner parties or as a comforting weeknight meal.