Creamy Butternut Squash Risotto with Sage and Pepitas

Butternut squash is a versatile vegetable that pairs beautifully with almost anything, but it truly shines in a creamy risotto. The natural sweetness and tender texture of the squash complement the rich, broth-infused rice perfectly. In this recipe, we elevate the dish with fragrant sage, nutty Parmesan and a crunchy pepita garnish for added texture.

This risotto is a comforting meal that feels special enough for company but simple enough for a weeknight. The key is to stir patiently, adding the warm stock gradually to achieve that signature creamy consistency. Serve it as a main course or a hearty side dish.

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Ingredients

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Toss butternut squash with a drizzle of olive oil, salt and pepper on a baking sheet. Roast until tender and lightly browned, 25-30 minutes.
2. In a medium pot, combine veggie stock concentrates with 4 cups water. Bring to a gentle simmer over low heat to create the stock. Keep warm.
3. Mince or grate the garlic. Halve, peel and finely chop the shallot.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot, season with salt and pepper and cook until soft, 3-4 minutes, stirring.
5. Add arborio rice to the pan and toss until grains become translucent, 1-2 minutes. Reduce heat to medium-low.
6. Add warm stock to the pan ¼ cup at a time, stirring after each addition. Wait until the rice absorbs the stock before adding more. Continue until rice is al dente, 25-30 minutes. The risotto should be thick but not stiff, with a slight bite to the grains.
7. While risotto cooks, pick sage leaves from stems; discard stems. Set aside a few small leaves for garnish, then finely chop the rest.
8. When risotto is done, stir in roasted butternut squash, chopped sage, Parmesan and 1 tablespoon butter. Season generously with salt and pepper.
9. Divide risotto between plates. Garnish with pepitas and reserved sage leaves.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with carnaroli or vialone nano rice, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Can I make this vegan?

Yes, omit the Parmesan and butter. Use vegan butter or additional olive oil and stir in a tablespoon of nutritional yeast for a cheesy flavor.