When the weather turns chilly, few dishes are as comforting as a creamy risotto. This Butternut Squash and Sage Risotto is the perfect balance of savory and sweet, with roasted butternut squash, fresh sage, and Parmesan cheese creating a cozy, satisfying meal.
Why You’ll Love This Recipe
- Rich and Creamy: Classic risotto texture with fall flavors.
- Seasonal Ingredients: Highlights butternut squash and sage for an autumn vibe.
- Impressive Yet Easy: Feels gourmet but is simple to make.
Ingredients (Serves 4)
For the Butternut Squash:
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Risotto:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1½ cups Arborio rice
- 4 cups vegetable or chicken stock, warmed
- ½ cup dry white wine (optional)
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Optional Garnishes:
- Crispy fried sage leaves
- Additional Parmesan cheese
How to Make It
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Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20–25 minutes, stirring halfway, until golden and tender. Set aside.
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Sauté the Base:
- In a large skillet or pot, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking for 3–5 minutes until softened.
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Cook the Rice:
- Add the Arborio rice to the skillet, stirring for 1–2 minutes until lightly toasted. Pour in the white wine (if using) and let it simmer until absorbed.
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Add the Stock Gradually:
- Begin adding the warm stock, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and tender.
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Incorporate the Flavors:
- Stir in the roasted butternut squash and chopped sage. Mix in the Parmesan cheese and adjust the seasoning with salt and pepper to taste.
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Serve:
- Spoon the risotto into bowls and garnish with crispy sage leaves and extra Parmesan if desired.
Why This Recipe Works
- Creamy Texture: The Arborio rice releases starch, creating a luxurious consistency.
- Sweet and Savory Balance: Butternut squash adds a natural sweetness, while sage brings earthiness.
- Versatile Dish: Works as a main course or a side dish.
Quick Tips
- Prep Ahead: Roast the squash in advance to save time.
- Substitutions: Replace white wine with a splash of lemon juice or more stock.
- Faster Method: Use pre-cut squash or frozen squash to skip peeling and chopping.
This Butternut Squash and Sage Risotto is the ultimate comfort food for a cold November evening. Serve it with a simple salad or a glass of wine for a cozy, restaurant-quality meal at home.
Enjoy this heartwarming dish! 😊