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Weekend • Vegetarian

Butternut Squash and Sage Risotto

A creamy, comforting risotto infused with sweet butternut squash and aromatic sage — perfect for a chilly evening.

Prep
15 min
Cook
30 min
Servings
4
Level
Weekend
Butternut Squash and Sage Risotto

Embrace the cozy vibes with this Butternut Squash and Sage Risotto! This dish is a true labor of love (but an easy one!), resulting in a gorgeously creamy texture and a delightful balance of sweet squash and earthy sage. It’s perfect for a weekend dinner or a comforting treat on a cooler night.

Ingredients

Yield: 4 servings

Main

  • 6 cups vegetable broth, warmed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 cups cooked butternut squash puree (from about 1 small squash, roasted and mashed)
  • ¼ cup fresh sage leaves, finely chopped, plus extra for garnish
  • ½ cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Preparation

  1. Step 1

    If not already prepped, roast your butternut squash: Preheat oven to 400°F (200°C). Toss cubed squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender. Mash or puree when cooled slightly (you’ll need about 2 cups).

  2. Step 2

    In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and chopped sage, and cook for 1 minute more, until fragrant.

  3. Step 3

    Add Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it's completely absorbed by the rice.

  4. Step 4

    Begin adding the warmed vegetable broth, one ladleful (about ½ cup) at a time, stirring constantly. Wait until each addition of broth has been almost entirely absorbed before adding the next. Continue this process for about 20 minutes.

  5. Step 5

    After about 20 minutes, stir in the butternut squash puree. Continue adding broth and stirring until the rice is creamy and al dente (tender with a slight bite in the center), about 5-10 more minutes. You may not need all the broth.

  6. Step 6

    Remove from heat. Stir in the Parmesan cheese until melted and creamy. Season with salt and black pepper to taste. If it feels too thick, stir in a splash more warm broth or water.

  7. Step 7

    Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves.

Tips

  • Constant stirring is key to a creamy risotto, releasing the starch from the rice.
  • Don't rush the broth additions; let each ladleful absorb fully before adding the next.

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