Butternut Squash Sage Risotto (Printable)
Comforting Italian risotto with roasted butternut squash, fresh sage, and parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1/2-inch cubes
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Rice
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 5 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
→ Herbs & Seasonings
09 - 2 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp freshly ground black pepper
→ Oil
12 - 2 tbsp olive oil
# How To Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Set aside.
02 - In a large saucepan over medium heat, add remaining 1 tbsp olive oil and 1 tbsp butter. Sauté onion until translucent, about 3 minutes. Add garlic and cook for an additional minute.
03 - Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes until grains are lightly toasted.
04 - Pour in dry white wine and stir until nearly fully absorbed by the rice.
05 - Add warm vegetable stock one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and cooked al dente.
06 - Stir in the roasted butternut squash and chopped sage. Cook for 2 minutes to heat through.
07 - Remove saucepan from heat. Stir in remaining 2 tbsp butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate warm risotto, garnishing with additional sage leaves and a light sprinkle of Parmesan cheese.
# Tips from dashanddishes:
01 -
- This risotto feels like a secret cozy dinner that only close friends get to enjoy.
- The blend of sweet roasted squash and fresh sage is a comforting twist you didn't know you needed.
02 -
- Keeping the stock warm is essential; cold stock slows down the cooking and interrupts the rice's creamy release of starch.
- Don't rush the stirring—this patient, rhythmic motion is what coaxed the risotto to its signature silkiness.
03 -
- Use freshly grated Parmesan instead of pre-grated to avoid anti-caking agents that might affect melting.
- Adding the stock gradually while stirring encourages the rice to release its starches properly, achieving perfect creaminess every time.