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butternut squash risotto in a shallow bowl in a wide horizontal shot, creamy golden grains with crisp sage leaves and shaved parmesan, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Risotto with Butternut Squash and Sage

A Creamy Risotto Blended With Roasted Sweet Butternut Squash And Topped With Fried Crispy Sage.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 3 cups butternut squash cubed
  • 5 cups vegetable broth warm
  • 1/2 cup white wine
  • 1 onion diced
  • 1/2 cup parmesan grated
  • 3 tbsp butter
  • 10 sage leaves

Method
 

  1. Preheat the oven to 400°F. Roast the squash cubes for 25 to 30 minutes, until tender and lightly caramelized; begin the risotto while the squash roasts.
  2. Meanwhile, sauté the onion in butter, then stir in the rice until translucent.
  3. Pour in the wine and let it absorb, stirring.
  4. Add warm broth a ladle at a time, stirring until each addition is absorbed.
  5. Fold in the roasted squash and parmesan until creamy.
  6. Crisp the sage leaves in butter and scatter over the top to serve.

Notes

Keep the broth warm so the risotto cooks evenly.