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Butternut Squash and Sage Risotto

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups butternut squash peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil divided
  • 6 cups vegetable broth
  • 3 tablespoons butter divided
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons fresh sage leaves chopped
  • 3/4 cup Parmesan cheese grated
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
  2. Heat vegetable broth in a saucepan and keep at a gentle simmer. In a large, heavy-bottomed pot, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
  3. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 1 minute. Add rice and stir to coat with oil, toasting for 2 minutes until edges become translucent.
  4. Pour in white wine and stir until completely absorbed. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  5. Continue adding broth and stirring for about 20-25 minutes until rice is creamy and tender but still has a slight bite. Stir in half of the roasted squash, mashing it slightly to incorporate.
  6. Remove from heat and stir in remaining 2 tablespoons butter, sage, and Parmesan cheese. Season with salt and pepper. Top with remaining roasted squash cubes and serve immediately.