Butternut Squash Risotto with Sage
Rich, creamy, and bursting with fall flavors, this Butternut Squash Risotto with Sage is the ultimate comfort food dish. Featuring roasted caramelized butternut squash, fragrant fresh sage, and a touch of dry white wine, this recipe takes traditional risotto to dazzling new heights. Arborio rice is cooked to perfection, absorbing warm chicken or vegetable stock one ladleful at a time for that signature velvety texture. Finished with a swirl of heavy cream, a generous handful of Parmesan cheese, and the subtle crunch of crispy fried sage leaves, this dish is a stunning centerpiece for chilly evenings or festive gatherings. Whether you’re serving it as a luxurious side or a satisfying vegetarian main, this risotto is a celebration of seasonal ingredients, perfectly balanced flavors, and classic cooking techniques.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 garlic cloves
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock
- 8 fresh sage leaves
- 0.75 cups grated Parmesan cheese
- 0.25 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1/2-inch cubes. Spread them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
Heat 1 tablespoon of olive oil and the butter in a large skillet or saucepan over medium heat.
Finely dice the onion and mince the garlic. Add them to the pan and cook for 3-4 minutes, or until the onion is translucent and fragrant.
Add the Arborio rice to the pan, stirring for 1-2 minutes to coat the grains in the oil and butter.
Pour in the white wine and stir until it is mostly absorbed.
In a separate small pot, heat the chicken or vegetable stock over low heat, keeping it warm. Add the stock to the risotto one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for 18-20 minutes until the rice is tender but slightly al dente.
While the rice cooks, finely chop 6 sage leaves. Add the roasted butternut squash and chopped sage to the risotto during the last 5 minutes of cooking, stirring gently to combine.
Stir in the grated Parmesan cheese and heavy cream. Adjust the seasoning with salt and black pepper.
In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Fry 2 sage leaves until crisp, about 30 seconds. Remove and drain on a paper towel.
Serve the risotto hot, garnished with the crispy sage leaves. Enjoy!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 21.5 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
