Save to Pinterest This dish features tender roasted butternut squash paired with fresh sage leaves, gently folded into creamy Arborio rice. The rice is cooked slowly with warm vegetable stock and white wine, creating a smooth and rich texture. Finished with butter and freshly grated Parmesan, it offers a perfect balance of sweet, savory, and herbaceous flavors. Ideal for a cozy dinner, its gluten-free and vegetarian profile suits a variety of diets.
I still remember the first time I discovered this Butternut Squash and Sage Risotto on a chilly autumn evening, the warm aroma filling my kitchen and the creamy texture instantly comforting.
One evening, when unexpected friends dropped by, this risotto saved the day with its simple ingredients and impressive taste, proving it was a recipe worth mastering.
Ingredients
- Butternut squash: I always pick a small, firm one for the perfect roasting sweetness and to keep the texture just right.
- Arborio rice: This creamy, starchy rice is essential to get that luscious risotto consistency.
- Fresh sage leaves: Chopped finely to release their aromatic oils for that hint of woodsy flavor.
- Vegetable stock: I prefer homemade or low-sodium stock, kept warm to help rice cook evenly.
- Dry white wine: Adds a subtle tang and depth; Pinot Grigio works beautifully.
- Unsalted butter and Parmesan: These bring richness and that savory finish you want in every spoonful.
Instructions
- Roast the squash:
- Preheat your oven to 400℉ (200℃). Toss diced butternut squash with olive oil, salt, and pepper. Spread it out so each piece gets caramelized beautifully, turning halfway through roasting until tender and slightly golden.
- Prepare the base:
- Heat olive oil and butter in a large saucepan over medium heat. Sauté onions until soft, then add garlic just long enough to become fragrant without burning.
- Toast the rice:
- Add Arborio rice and stir until coated and slightly translucent with a glossy look. This step kickstarts the creamy texture.
- Deglaze with wine:
- Pour in white wine and stir as it mostly absorbs, infusing the rice with a subtle acidity.
- Simmer with stock:
- Add warm vegetable stock one ladle at a time, stirring frequently and letting each addition absorb slowly. You'll smell the risotto thicken and see the rice swell with creaminess.
- Mix in flavors:
- Stir roasted squash and sage into the creamy risotto, letting the herbs release their scent and the squash warm through.
- Finish and season:
- Remove from heat, fold in the remaining butter and Parmesan for richness. Taste and season with salt and pepper to your liking.
- Serve:
- Dish up immediately, with optional extra sage and cheese for garnish, enjoying the cozy, creamy goodness.
Save to Pinterest This risotto became more than a meal one winter night when it comforted a friend going through a tough time—food truly became a way to share warmth and care.
Keeping It Fresh
Always use fresh ingredients, especially the sage and Parmesan, to brighten the flavors and keep the dish vibrant. Stale herbs or old cheese can dull the experience.
When You're Missing Something
If you don't have white wine, a splash of extra stock with a touch of lemon juice can add brightness without overpowering the dish.
Serving Ideas That Clicked
This risotto pairs wonderfully with a simple green salad or roasted vegetables, bringing balance to the meal.
- Last minute thought you'd call out as a friend leaves your kitchen: Don't forget to save leftovers—the flavors deepen overnight.
- Another 'oh wait one more thing' moment: Toasted pumpkin seeds sprinkled on top add a lovely crunch.
- Final helpful note: Stir gently to keep the rice grains intact and cozy in their creamy bath.
Save to Pinterest Thanks for sharing this kitchen moment with me—can’t wait for you to make this risotto a cozy classic in your home too.
Recipe Questions & Answers
- → What type of rice is used?
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Arborio rice is used for its creamy texture and ability to absorb liquids slowly, ideal for this dish.
- → Can I make this gluten-free?
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Yes, using a gluten-free vegetable stock ensures the dish remains gluten-free.
- → How do I roast the butternut squash?
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Toss diced squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and caramelized.
- → What herbs complement this dish?
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Fresh sage is the star herb, providing an aromatic and earthy flavor that pairs beautifully with the squash.
- → Is there a vegan option?
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Yes, substitute butter and Parmesan with vegan alternatives to keep the dish plant-based.
- → What wine pairs well with this dish?
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A crisp white wine like Pinot Grigio complements the creamy and savory flavors excellently.
