Butternut Squash Sage Risotto (Print)
A comforting Italian dish with roasted butternut squash and fragrant fresh sage.
# What You Need:
→ Vegetables
01 - 1 small butternut squash (approximately 1 lb), peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Rice
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy & Cheese
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
→ Herbs & Seasoning
09 - 2 tablespoons fresh sage leaves, finely chopped
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Toss the diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast 20 to 25 minutes, turning halfway, until tender and caramelized.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat in a large saucepan. Cook onion until softened, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add Arborio rice and cook, stirring, until grains are glossy and lightly toasted, approximately 2 minutes.
04 - Pour in white wine and stir until almost fully absorbed.
05 - Add warm vegetable stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Stir in roasted butternut squash and chopped sage; cook 2 minutes until heated through.
07 - Remove from heat and stir in remaining 2 tablespoons butter and grated Parmesan. Adjust salt and pepper to taste.
08 - Serve immediately, optionally garnished with extra sage leaves and Parmesan cheese.
# Expert Advice:
01 -
- This risotto feels like a hug from the inside, making every bite a secret little celebration.
- The sweet roasted butternut squash paired with fresh sage creates a flavor combo that quickly became my go-to for cozy dinners.
02 -
- Patience is key when adding stock slowly to coax out the creamy texture that defines a great risotto.
- Roasting the squash first adds a depth of sweetness that transforms the entire dish.
03 -
- Use warm stock throughout to keep the cooking consistent and avoid shocking the rice.
- The secret that makes all the difference is stirring with care to release the rice's natural starches without crushing the grains.