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.
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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
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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.
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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.
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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.
