Butternut Squash Risotto with Sage Mangia Mangia
Rich, creamy, and bursting with autumnal flavor, this Butternut Squash Risotto with Sage Mangia Mangia is the perfect way to embrace seasonal comfort cooking. Tender cubes of roasted butternut squash are paired with a luxurious risotto base, made irresistibly creamy with arborio rice, Parmigiano-Reggiano, and an optional touch of heavy cream. The process of slowly adding ladles of warm vegetable stock ensures a perfectly velvety texture, while the aromatic medley of garlic, onions, and crispy sage leaves lends a fragrant, sophisticated finish. Ideal as an elegant vegetarian main or a hearty side dish, this risotto is as satisfying to make as it is to savor. Perfect for fall dinner parties or cozy nights in, this recipe will have everyone exclaiming "Mangia mangia!" with every bite.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups vegetable stock
- 0.5 cups Parmigiano-Reggiano cheese, grated
- 10 fresh sage leaves
- 1 teaspoon (plus more to taste) kosher salt
- 0.5 teaspoon (plus more to taste) freshly ground black pepper
- 2 tablespoons optional: heavy cream
Instructions
Start by preparing the butternut squash. Peel, deseed, and cut the squash into 1-inch cubes.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the cubed squash and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the squash is tender. Mash half of the squash to create a chunky puree and set aside.
Bring the vegetable stock to a gentle simmer in a small saucepan and keep it warm over low heat.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the diced onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
Add the arborio rice to the skillet, stirring to coat the grains in the buttery mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.
Begin adding the warm vegetable stock, one ladle (about 1/2 cup) at a time. Stir frequently and allow the liquid to be almost fully absorbed before adding the next ladle. Repeat this process until the rice is creamy and tender, about 18-20 minutes.
Stir the mashed butternut squash into the risotto, followed by the remaining cubed squash. Add the grated Parmigiano-Reggiano, 1 tablespoon of butter, and heavy cream (if using). Stir to combine.
Season with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, or to taste.
In a small pan, heat the final tablespoon of butter until melted. Add the sage leaves and cook for 1-2 minutes, until crispy. Remove and drain on a paper towel.
Serve the risotto hot, garnished with crispy sage leaves and extra grated Parmigiano-Reggiano. Mangia mangia!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 40.4 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2116 mg | 163% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4796 mg | 102% | |
*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.
