Butternut Squash & Sage Risotto
A cozy fall risotto with sweet roasted butternut squash stirred in until the rice turns golden and creamy, finished with Parmesan and crispy sage.
Diet swaps
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 cups Arborio or Carnaroli rice
- 3 cups Butternut squash, 1/2-inch dice
- 6 cups Low-sodium chicken or vegetable broth
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Butter
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Dry white wine (or extra broth)
- 1/2 cup Grated Parmigiano-Reggiano
- 8 Fresh sage leaves
- 1 pinch Ground nutmeg
Directions
- Heat the oven to 425°F. Toss the squash with 1 tsp of the oil and a pinch of salt and roast 20 to 25 minutes until tender and caramelized. Mash about a third of it.
- Meanwhile, keep the broth hot. Fry the sage leaves in the butter in a wide pan until crisp, then lift them out onto a paper towel, leaving the butter in the pan.
- Add the rest of the oil and the onion and cook 5 minutes. Add the garlic and rice and toast 2 minutes. Add the wine and stir until absorbed.
- Add hot broth a ladle at a time, stirring often, for 18 to 20 minutes, until creamy and just tender. Stir in the mashed squash halfway through.
- Off the heat, fold in the remaining squash cubes, the Parmesan and nutmeg. Serve topped with the crispy sage.
Calorie breakdown
Rice 219 · Parmesan 55 · squash 50 · olive oil 30 · butter 25 · wine 25 · broth 15 · onion 11 · garlic 2 · sage 1
💡 Lighter tip: Short on time? Use frozen diced butternut squash and roast it straight from frozen.
Helpful for this recipe
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