Butternut Squash and Sage Risotto Recipe
If you're looking for a dish that embodies comfort and warmth, this creamy butternut squash and sage risotto fits the bill perfectly. This recipe is a delightful celebration of fall flavors, combining the sweetness of roasted butternut squash with the earthy notes of fresh sage.
Ingredients
- Diced butternut squash
- Olive oil
- Salt
- Pepper
- Broth (vegetable or chicken)
- Butter
- Chopped onion
- Minced garlic
- Arborio rice
- White wine
- Grated Parmesan cheese
- Fresh sage leaves
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Prepare the Broth: In a saucepan, heat the broth over low heat and keep it warm.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Toast the Rice: Add the Arborio rice to the pot, stirring for 1-2 minutes until lightly toasted.
- Deglaze: Pour in the white wine and stir until it's mostly absorbed.
- Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Incorporate the Squash: Gently fold in the roasted butternut squash and parmesan cheese. Adjust seasoning as needed.
- Serve: Garnish with fresh sage leaves and additional parmesan, if desired. Enjoy your creamy risotto immediately.
Cook’s tips
- Keep the broth warm on a back burner so it doesn't cool down the rice when added.
- Stir frequently but not constantly; you want the rice to release its starch slowly.
- Add the roasted squash at the end to keep it from becoming mushy.
- Use freshly grated Parmesan for the best flavor and melting.
- Don't rinse the rice; you need the starch for creaminess.
Substitutions
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute butternut squash with pumpkin or sweet potato.
- Replace white wine with extra broth or a splash of lemon juice.
- Use shallots instead of onion for a milder flavor.
- Swap Parmesan with Pecorino Romano or nutritional yeast for dairy-free.
Storage & reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stovetop, stirring occasionally.
Frequently asked questions
Can I make this risotto vegan?
Yes, use vegetable broth, vegan butter, and nutritional yeast instead of Parmesan.
Can I use pre-cooked butternut squash?
Yes, but roasting fresh squash adds more flavor. If using pre-cooked, just warm it before folding in.
Can I freeze risotto?
Risotto is best fresh, but you can freeze it in portions. Reheat with extra broth to restore creaminess.
How do I know when the risotto is done?
The rice should be al dente, creamy, and hold its shape. It should take about 18-20 minutes of stirring.
