Butternut Squash and Sage Risotto
Risotto has a reputation for being fussy, but it is really just rice, warm broth and about 20 minutes of relaxed stirring. Here the squash roasts in the oven while the rice cooks on the stove, so everything is ready at the same time. Half of the squash gets mashed into the rice to turn it golden and extra creamy, and the rest is folded in as soft, caramelized cubes.
Sage and butternut squash are a classic fall pairing, and the crispy fried sage leaves on top take less than a minute to make. Serve this as a main dish with a green salad, and if you want to keep the Italian theme going, finish with our Classic Tiramisu.
Want to save this recipe?
Enter your email and we will send it straight to your inbox.
Butternut Squash and Sage Risotto
Creamy Arborio rice stirred with sweet roasted butternut squash, fresh sage and Parmesan-style cheese, then topped with crispy sage leaves. A cozy fall dinner that feels special but uses simple ingredients.
Ingredients
Method
- Heat the oven to 425°F. On a rimmed baking sheet, toss the squash with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and the pepper. Spread it out in a single layer and roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
- While the squash roasts, bring the broth to a bare simmer in a saucepan. Keep it warm over low heat.
- In a large, wide saucepan or Dutch oven, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the onion and the remaining 1/4 teaspoon salt and cook for about 5 minutes, until soft. Stir in the garlic and chopped sage for 30 seconds.
- Add the rice and stir for 2 minutes, until the edges of the grains turn translucent. Pour in the wine and stir until it is almost completely absorbed.
- Add the warm broth one ladle (about 1/2 cup) at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Keep going for 18 to 22 minutes, until the rice is creamy and tender with just a little bite left in the center. You may not need all of the broth.
- Mash about half of the roasted squash with a fork. Stir the mashed squash and the squash cubes into the risotto along with the remaining 1 tablespoon butter, the cheese and the nutmeg. Taste and add more salt if needed. If the risotto seems stiff, loosen it with a splash of warm broth; it should flow slowly when you spoon it onto a plate.
- For the crispy sage, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the whole sage leaves and fry for 30 to 60 seconds, until they darken slightly and stop sizzling. Lift them out onto a paper towel; they will crisp as they cool.
- Spoon the risotto into warm shallow bowls and top with the crispy sage and extra cheese. Serve right away.
Notes
No wine: Use an extra 1/2 cup of broth and stir in 1 tablespoon of lemon juice at the end.
Cheese note: Traditional Parmesan is made with animal rennet. If that matters to you, look for a hard cheese labeled vegetarian.
Make it vegan: Use olive oil or vegan butter in place of the butter, and stir in 2 to 3 tablespoons of nutritional yeast instead of the cheese.
Shortcut: A 20-ounce package of pre-cut butternut squash saves the peeling and chopping. Cut any large pieces down to 1/2 inch so they roast evenly.
Storage: Risotto is best right away, but leftovers keep in a covered container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to bring back the creamy texture.
Tried this recipe?
Let us know how it was!Shopping list
- Produce: 1 small butternut squash (about 2 pounds), 1 small yellow onion, 1 head garlic, 1 bunch fresh sage
- Pantry: Arborio rice, vegetable broth (5 cups), dry white wine
- Dairy: butter, Parmesan-style cheese
- Spices and oils: olive oil, ground nutmeg, salt, black pepper
