Creamy Butternut Squash Risotto with Sage

There’s nothing quite like a warm, creamy risotto to chase away the winter chill. This version features sweet, caramelized butternut squash and earthy sage for a comforting, satisfying meal.

The key is to slowly toast the rice and gradually add warm broth, stirring until each grain is tender and creamy. Top with roasted squash and crispy sage for a beautiful presentation.

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Ingredients

1 butternut squash, peeled, seeded, and dicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 small onion, finely choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 1/2 cups Arborio riceView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wineView ingredient guideLike ingredientDislike ingredient

4 cups vegetable or chicken broth, warmedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

8 fresh sage leavesView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Add Arborio rice and stir for 1-2 minutes until the grains are lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Begin adding warm broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
6. Stir in roasted butternut squash (reserve a few pieces for topping), Parmesan cheese and 1 tablespoon butter. Season with salt and pepper.
7. In a small skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves and cook until crisp, about 30 seconds per side.
8. Serve risotto topped with reserved squash and crispy sage leaves.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for its high starch content, which creates creaminess. Carnaroli or vialone nano are good substitutes.

Can I make this risotto vegan?

Yes, use vegetable broth, omit Parmesan and use vegan butter or olive oil instead of butter.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to restore creaminess.