Description

A creamy, deeply savory butternut squash and sage risotto that balances the sweetness of roasted squash with salty Parmesan and earthy sage leaves. This comforting autumn dish is surprisingly forgiving and perfect for dinner parties or cozy weeknight meals.

Ingredients

Scale

2 cups Arborio rice (400g)
1 large butternut squash (about 1.5 lbs / 700g), peeled and cubed
6–8 cups chicken or vegetable broth (1.5–2 liters), kept hot
4 tablespoons unsalted butter (60g), divided
2 medium shallots, finely minced (about 100g)
3 cloves garlic, minced
½ cup dry white wine (120ml) like Sauvignon Blanc or Pinot Grigio
1 large bunch fresh sage leaves (30–40 leaves)
1 cup freshly grated Parmesan cheese (100g)
2 tablespoons extra virgin olive oil, divided
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized. Set aside to cool slightly.
Pour broth into a saucepan and bring to a simmer. Keep on low heat to maintain temperature throughout cooking.
In a large skillet or Dutch oven, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add shallots and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Add Arborio rice to the pan. Stir constantly for 2-3 minutes until rice is coated in fat and edges become translucent.
Pour in white wine and stir until almost completely absorbed (about 2 minutes).
Add hot broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. Continue for 18-20 minutes until rice is tender but al dente.
Gently fold in the roasted butternut squash, allowing some to break down to thicken the risotto.
Remove pan from heat. Stir in remaining 3 tablespoons of cold butter and grated Parmesan cheese vigorously until smooth and creamy.
In a small skillet, heat 1 tablespoon butter over medium heat. Fry sage leaves for 30-60 seconds until crisp and dark green. Remove with a slotted spoon and drain.
Serve immediately in warm bowls, topped with crispy sage leaves, black pepper, extra Parmesan, and a drizzle of olive oil.

Notes

Keep the broth hot throughout cooking to prevent the rice from becoming gummy. Stir gently but consistently to release starch for creaminess. Use cold butter at the end to create a glossy emulsion. Risotto is best eaten immediately; leftovers can be reheated with a splash of milk or broth. Do not freeze risotto as the texture becomes grainy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 580
Fat: 16
Saturated Fat: 9
Carbohydrates: 65
Fiber: 4
Protein: 12

Keywords: butternut squash risotto, fall recipes, comfort food, vegetarian risotto, sage risotto, easy dinner party food, autumn cooking