Save A creamy, comforting risotto featuring sweet roasted butternut squash and aromatic fresh sage, perfect for a cozy fall meal.
This risotto quickly became a fall favorite in my household and is always requested during dinner gatherings.
Ingredients
- For the Roasted Butternut Squash: 1 medium butternut squash (about 2 lbs) peeled seeded and cut into 1/2-inch cubes, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- For the Risotto: 5 cups vegetable stock (preferably low-sodium kept warm), 2 tbsp unsalted butter, 1 tbsp olive oil, 1 medium yellow onion finely diced, 2 cloves garlic minced, 1 1/2 cups Arborio rice, 1/2 cup dry white wine, 2 tbsp fresh sage finely chopped (plus extra leaves for garnish), 1/2 cup grated Parmesan cheese (plus more for serving), Salt and black pepper to taste
Instructions
- Preheat the oven:
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25 30 minutes, turning once, until tender and caramelized. Set aside.
- Sauté aromatics:
- In a large heavy-bottomed saucepan, heat butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 4 5 minutes. Add the garlic and cook for 1 minute more.
- Toast the rice:
- Add the Arborio rice and cook, stirring constantly, for 2 minutes until the grains are lightly toasted.
- Add wine:
- Pour in the white wine and cook, stirring, until almost fully absorbed.
- Add stock:
- Add the warm vegetable stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is creamy and al dente, about 18 20 minutes.
- Combine squash and sage:
- Stir in the roasted butternut squash and chopped sage. Cook for 2 3 minutes to heat through.
- Finish risotto:
- Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve:
- Serve immediately, topped with extra Parmesan and fresh sage leaves.
Save This dish brings my family together every fall especially during cozy weekend dinners.
Additional Notes
To enhance the color and nutrients, add a handful of baby spinach just before serving.
Vegan Variation
Use vegan butter and omit the Parmesan or replace it with a plant-based cheese alternative for a vegan friendly version.
Allergen Information
Contains milk from butter and Parmesan cheese. Gluten-free if using gluten-free stock.
Save This risotto is a perfect blend of sweet and savory that will impress any guest.
Recipe Q&A
- → How do I roast butternut squash evenly?
Cut the squash into uniform cubes about 1/2-inch to ensure even roasting. Spread them in a single layer on a baking sheet and toss with olive oil, salt, and pepper before roasting.
- → Can I substitute vegetable stock?
Yes, chicken stock can be used if not vegetarian. Just ensure it's low sodium to control seasoning.
- → What’s the best way to cook Arborio rice for risotto?
Cook Arborio rice slowly by adding warm stock one ladle at a time, stirring frequently until creamy and tender but still slightly firm at the center.
- → How does fresh sage influence the flavor?
Fresh sage adds a warm, earthy, and slightly peppery herbaceous note that complements the sweet roasted squash perfectly.
- → Can I make this dish vegan?
Yes, replace butter with vegan alternatives and omit or substitute Parmesan with a plant-based cheese to maintain richness.
- → What tips improve the risotto texture?
Use warm stock, stir regularly, and add liquid gradually to develop a creamy, luscious texture without overcooking the rice.