Butternut Squash Sage Risotto (Print Version)

Creamy risotto with roasted butternut squash, fresh sage, and Parmesan for a rich Italian vegetarian main.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 1.5 lbs), peeled and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish

→ Grains

05 - 1 1/2 cups Arborio rice

→ Liquids

06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine
08 - 2 tablespoons olive oil
09 - 2 tablespoons unsalted butter

→ Dairy

10 - 1/2 cup freshly grated Parmesan cheese

→ Seasoning

11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes until tender and caramelized. Set aside.
02 - In a large saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in garlic and chopped sage; cook for 1 minute until fragrant.
03 - Add Arborio rice to the saucepan and cook for 1 to 2 minutes, stirring until the edges become translucent.
04 - Pour in the dry white wine and stir continuously until the liquid is absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Wait for most of the liquid to absorb before adding the next ladle. Continue this process until the rice achieves a creamy texture and is al dente, about 20 minutes.
06 - Fold in roasted butternut squash. Stir in remaining 1 tablespoon butter and Parmesan cheese. Adjust seasoning with salt and pepper to taste.
07 - Remove from heat, cover, and let the risotto rest for 2 minutes. Serve garnished with extra chopped sage and freshly grated Parmesan.

# Additional Tips::

01 -
  • Uses affordable pantry and produce staples
  • Rich creamy texture without needing heavy cream
  • Ready in under one hour from scratch
  • Vegetarian and easy to adapt for different diets
  • Satisfies comfort food cravings but feels elegant
02 -
  • Made without any heavy cream yet turns out velvety and rich
  • Vegetarian friendly and easy to make vegan with substitutions
  • Leftovers store beautifully for the next day
03 -
  • Use homemade broth if you can as it brings another layer of depth
  • Grate Parmesan fresh rather than buying pre shredded for maximum melting and flavor
  • Take time with the rice and resist the urge to rush stirring is what makes risotto magical

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