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Butternut Squash Sage Risotto

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This easy, creamy butternut squash sage risotto is the ultimate autumn comfort food, blending sweet roasted squash, fragrant sage, and nutty Parmesan into a cozy, crowd-pleasing dish. Perfect for family dinners, brunch, or impressing guests with minimal fuss.

Ingredients

Scale
  • 1 1/2 cups (300g) Arborio rice
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 5 cups (1.2L) vegetable broth, warmed
  • 2 tbsp olive oil (or unsalted butter)
  • 1 cup (90g) grated Parmesan cheese
  • 1/2 cup (120ml) dry white wine (optional, sub extra broth if skipping)
  • 1 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
  • Salt and black pepper, to taste
  • 2 tbsp unsalted butter (optional, for finishing)
  • Toasted pine nuts or walnuts (optional, for garnish)
  • Extra shaved Parmesan (optional, for garnish)
  • Chili flakes (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Spread diced butternut squash on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes, until golden and tender.
  2. While squash roasts, heat 1 tbsp olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 2-3 minutes until soft. Stir in garlic and cook for another 30 seconds.
  3. Add Arborio rice and stir for 1-2 minutes to coat grains in oil until glossy.
  4. Pour in white wine (or extra broth) and stir until mostly absorbed.
  5. Reduce heat to medium-low. Add about 1/2 cup warm broth at a time, stirring gently and letting it absorb before adding more. Continue for 18-20 minutes, adding broth as needed.
  6. Once squash is roasted, set aside 2/3 for later. Blend remaining 1/3 with about 1/4 cup broth until smooth.
  7. Stir blended squash into risotto halfway through cooking. Reserve diced squash to add at the end.
  8. When rice is al dente and creamy, stir in reserved diced squash, Parmesan, chopped sage, and butter (if using). Season with salt and pepper to taste.
  9. Remove from heat and let risotto rest for 2 minutes. Serve hot, garnished with extra sage, Parmesan, toasted nuts, or chili flakes as desired.

Notes

Warm your broth before adding to the rice for best texture. Add broth gradually and stir often, but not constantly. If risotto gets too thick, add a splash of broth; if too thin, simmer gently. Let risotto rest off-heat for a couple of minutes before serving. For vegan adaptation, use nutritional yeast and olive oil instead of Parmesan and butter.

Nutrition

Keywords: butternut squash risotto, sage risotto, creamy risotto, vegetarian risotto, autumn comfort food, easy risotto, Italian risotto, gluten-free risotto

Find it online: https://tessierecipes.com/butternut-squash-sage-risotto-recipe-easy-creamy-comfort-food/