Butternut Squash Risotto Sage (Printable)
Tender Arborio rice with roasted butternut squash and crispy sage leaves for a comforting autumn-inspired dish.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approx. 2 lbs), peeled, seeded, and diced into 0.4 inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Rice & Broth
04 - 1.5 cups Arborio rice
05 - 5 cups warm vegetable stock
→ Dairy
06 - 4 tbsp unsalted butter, divided
07 - 1/2 cup freshly grated Parmesan cheese
→ Aromatics & Herbs
08 - 12 to 15 fresh sage leaves
09 - 2 tbsp olive oil
→ Seasoning
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and golden. Remove and set aside.
02 - Heat 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan or Dutch oven over medium heat. Add sage leaves in a single layer and fry for 1 to 2 minutes until crisp. Remove with a slotted spoon and drain on paper towels.
03 - In the same pan, add chopped onion and cook over medium heat for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute.
04 - Add Arborio rice to the pan and cook for 2 minutes, stirring constantly until grains become glossy and well coated.
05 - Ladling in warm vegetable stock one cup at a time, stir continuously until each addition is absorbed before adding the next. Continue this process for 18 to 20 minutes until rice is creamy and al dente.
06 - Gently fold roasted butternut squash into the rice. Stir in the remaining 2 tablespoons butter and grated Parmesan. Season with salt and freshly ground black pepper to taste.
07 - Plate risotto immediately and top with crispy sage leaves. Optionally, sprinkle additional Parmesan before serving.
# Expert Advice:
01 -
- It tastes like restaurant quality but comes together in your own kitchen without drama or special tricks.
- The crispy sage leaves are your secret weapon for texture and a hint of sophistication that makes people ask for the recipe.
- Roasting the squash first means it stays intact instead of dissolving into the rice, keeping each bite interesting.
02 -
- Keep your stock warm in a separate pot and stir constantly—these two things prevent the rice from cooling down between additions and ensure creamy results instead of gummy ones.
- Resist the urge to add all the stock at once, no matter how much your instinct tells you risotto should be more soup-like; the gradual addition is what creates the creaminess.
- Parmesan and butter go in at the very end, off the heat, and you stir gently; if the rice keeps cooking after you add them, it can become mushy and lose its silky texture.
03 -
- Use a wooden spoon and stir in the same direction each time you add stock—it sounds silly, but consistent stirring creates a smoother, creamier texture.
- Always grate your Parmesan fresh and never use the pre-grated stuff; it has anti-caking agents that prevent it from melting properly, leaving grainy bits instead of silkiness.