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A bowl of butternut squash risotto garnished with fresh sage leaves and grated cheese, served on a table with a silver spoon and a folded yellow napkin beside it.

Creamy Butternut Squash Risotto

Stacy Ling
Creamy butternut squash risotto with crispy fried sage. A cozy fall recipe that is perfect for weeknight dinners or cozy gatherings!
5 from 1 vote
Print Pin
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 4 Servings
Calories

Equipment

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1 small Onion Finely chopped
  • 1 clove Garlic Finely minced
  • 1 cup Arborio Rice
  • 1 cup white wine dry, or extra cup of broth
  • 2-3 cups vegetable broth
  • 1 butternut squash squash, peeled, seeded, and cubed (about 4 cups
  • ½ cup parmesan cheese plus extra for serving
  • ¼ cup sage leaves rough chop
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
    A baking sheet filled with evenly spread small cubes of butternut squash, ready for roasting. The orange pieces contrast with the dark brown color of the baking sheet. The background is a speckled gray countertop.
  • While the squash is roasting, heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    Chopped onions sautéing in a black frying pan on a stovetop, with the onions turning golden brown.
  • Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
    A skillet on a stovetop contains sautéing onions, with a cup adding uncooked rice to the center. The rice is in the process of being incorporated into the onions as part of a cooking preparation.
  • Pour in the white wine (or broth) and stir, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated.
    A close-up of a pan filled with risotto, showing plump, partially cooked rice grains mixed with caramelized onions. The mixture is in the early stages of cooking, with visible grains and pieces of onion in a creamy broth.
  • Add the hot vegetable broth, one cup at a time, stirring continuously until each addition is absorbed before adding the next.
    A pan on a stove contains creamy risotto being stirred with a wooden spoon. The risotto is light brown and appears to be in the process of cooking.
  • Once all the broth has been added and the rice is cooked through but still has a slight bite (about 15-20 minutes total), stir in the roasted butternut squash and grated Parmesan cheese. Season generously with salt and pepper.
    A skillet filled with creamy risotto topped with diced, roasted butternut squash. A wooden spoon is stirring the mixture, highlighting the blend of textures and warm colors in the dish.
  • In a separate small skillet, heat a thin layer of olive oil over medium heat. Fry the sage leaves in the hot oil for about 30 seconds, or until crisp. Be careful, as the oil may splatter. Remove the sage leaves with a slotted spoon and drain on a paper towel.
    A frying pan on a stovetop contains bubbling brown butter with two green sage leaves. The pan has a metal handle, and the stovetop is black with a metallic surface.
  • Serve the risotto immediately, topped with the crispy fried sage leaves and extra grated Parmesan cheese.
    A bowl of risotto featuring creamy rice with chunks of orange squash, garnished with grated cheese and fresh herbs. A shiny spoon rests on a yellow napkin beside the bowl.
Keyword butternut squash risotto
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