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Creamy Butternut Squash & Sage Risotto: Easy Fall Dinner

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This creamy butternut squash and sage risotto is a one-pan wonder where the squash cooks right in the risotto, saving time and creating an incredibly velvety texture. It’s the perfect cozy fall dinner that’s simple, comforting, and unforgettable.

Ingredients

Scale
  • 1½ cups (300g) Arborio rice
  • 3 cups (about 400g) butternut squash, peeled and cut into ½-inch cubes
  • 6 cups (1.4 liters) vegetable or chicken broth, warmed
  • 20–25 fresh sage leaves
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup (120ml) dry white wine
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 cup (100g) finely grated Parmesan cheese
  • 2 tablespoons (30ml) extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Warm the broth: Pour the broth into a saucepan and warm it over medium heat until hot but not boiling. Keep on low heat while you work.
  2. Fry the sage leaves: In a small skillet, melt 1 tablespoon of butter over medium heat. Add the sage leaves in a single layer and cook for about 30 seconds per side until bright green and slightly crispy. Transfer to a paper towel-lined plate and set aside. Reserve the sage-infused butter.
  3. Sauté the aromatics: In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rice: Add the Arborio rice to the pot and stir to coat every grain. Cook for about 2 minutes, stirring constantly, until the edges of the rice grains become translucent.
  5. Add the wine: Pour in the white wine and stir until mostly absorbed by the rice.
  6. Add the squash and start the broth: Add the cubed butternut squash to the pot and stir to combine. Ladle in about 1 cup of warm broth and stir gently. Adjust heat to a gentle simmer. Stir frequently, adding another ladleful of broth when the liquid is mostly absorbed. Repeat for about 25 minutes.
  7. Check for doneness: Start tasting the rice after about 20 minutes. It should be tender but still have a slight bite at the center. The squash should be completely soft and mostly incorporated.
  8. Finish the risotto: When the rice is tender and the risotto is creamy but still loose, remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, and the reserved sage-infused butter. Stir vigorously for about a minute.
  9. Season and rest: Taste and add salt and pepper as needed. Let the risotto rest for 2 minutes before serving.
  10. Serve: Ladle the risotto into warm bowls. Top with crispy fried sage leaves and extra Parmesan cheese. Serve immediately.

Notes

Keep the broth hot to avoid shocking the rice. Stir every 30-45 seconds with a gentle, deliberate motion. Do not mash the squash; let it break down naturally. Undercook slightly before finishing with butter and cheese. Use a heavy-bottomed pot for best texture.

Nutrition

Keywords: butternut squash risotto, sage risotto, fall dinner, creamy risotto, one-pan risotto, vegetarian risotto, easy risotto

Find it online: https://goldensimmer.com/creamy-butternut-squash-and-sage-risotto-easy-fall-dinner/