Go Back
Butternut squash and sage risotto

Butternut Squash and Sage Risotto

Print Recipe Pin 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 squash with 2 tablespoons oil, salt, and pepper; spread on baking sheet. Roast 25-30 minutes until tender and caramelized, stirring halfway.
  2. Keep broth gently simmering in saucepan. Heat remaining 1 tablespoon oil and 1 tablespoon butter in large heavy-bottomed pot over medium.
  3. Cook onion about 4 minutes until softened; add garlic and cook 1 minute. Stir rice to coat; toast 2 minutes until edges turn translucent.
  4. Add wine; stir until fully absorbed. Add warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding more.
  5. Continue about 20-25 minutes until rice is creamy and tender with slight bite. Stir in half the squash, mashing slightly to incorporate.
  6. Remove from heat; stir in remaining 2 tablespoons butter, sage, and Parmesan. Season with salt and pepper; top with remaining squash and serve immediately.