Creamy Butternut Squash Risotto with Parmesan and Sage
Equipment
- Large baking sheet For roasting the butternut squash evenly. Line it with parchment paper for easy cleanup.
- Chef’s knife & vegetable peeler A sharp knife is key to peeling and cubing butternut squash safely.
- Large sauté pan or Dutch oven Choose a wide, heavy-bottomed pan to cook the risotto evenly and give you space to stir.
- Wooden spoon or silicone spatula Stirring is essential in risotto-making. A sturdy spoon is your best friend here.
- Ladle For gradually adding warm broth while stirring.
- Small saucepan To keep the broth warm nearby as you cook the risotto.
Ingredients
For the roasted squash
- 1 medium butternut squash about 2.5 to 3 lbs, peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the risotto
- 1½ cups Arborio rice or Carnaroli rice, if available
- 1 small yellow onion finely chopped
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon finely chopped fresh sage plus more for garnish
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 5 cups low-sodium vegetable broth kept warm on the stove
- ¾ cup freshly grated Parmesan cheese plus extra for serving
- Salt and pepper to taste
Optional finishing touches
- A drizzle of brown butter
- Cracked black pepper
- Fried sage leaves for garnish
Instructions
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread into a single layer and roast for 25–30 minutes, flipping once halfway through, until golden brown and fork-tender. Set aside ½ cup of the roasted cubes for garnish, and mash the rest lightly with a fork or potato masher.
Warm the Broth
- While the squash roasts, pour the vegetable broth into a small saucepan and keep it over low heat. Warm broth helps the risotto cook evenly and maintain its creamy consistency.
Sauté the Aromatics
- In your large sauté pan or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring often, until translucent. Stir in the garlic and chopped sage, cooking for another 30 seconds until fragrant.
Toast the Rice
- Add the Arborio rice to the pan, stirring to coat each grain with the butter and oil. Cook for 1–2 minutes, allowing the rice to toast slightly. This step helps develop flavor and keeps the grains from getting mushy.
Deglaze with Wine
- Pour in the white wine and stir until it’s mostly absorbed. The aroma at this stage is absolutely irresistible and sets the tone for the rest of the dish.
Add Broth Gradually
- Begin adding the warm broth one ladle at a time, stirring constantly and waiting until each ladleful is mostly absorbed before adding the next. This slow process, about 20–25 minutes, coaxes out the rice’s natural starches and gives risotto its creamy texture.
Stir in the Squash and Cheese
- Once the rice is tender with a slight bite (al dente), stir in the mashed roasted squash and the remaining tablespoon of butter. Mix thoroughly until everything is silky and golden. Fold in the Parmesan cheese and taste for seasoning, adding salt and pepper as needed.
Garnish and Serve
- Spoon the risotto into bowls and top with the reserved roasted squash cubes. Sprinkle with extra Parmesan and, if you like, a drizzle of brown butter and a few fried sage leaves. Serve hot and enjoy the cozy comfort of this Christmas-ready dish.