Description
Creamy, cozy, and absolutely luxurious — this roasted butternut squash risotto brings fall flavors to life. Sweet caramelized squash melts into creamy arborio rice, rich with butter, parmesan, and fresh sage. Topped with golden crispy sage leaves, it’s a dish that’s both elegant and soul-warming.
Ingredients
For the Risotto:
2.25 lbs butternut squash, peeled and cubed
1½ tbsp olive oil
Sea salt and black pepper, to taste
6 tbsp unsalted butter, divided
½ cup yellow onion, finely chopped
1½ cups arborio rice
6 oz white wine
4 cups vegetable stock (warm)
2 tbsp chopped fresh sage
1 cup finely grated Parmesan cheese (plus more for serving)
For the Crispy Sage:
1½ tbsp olive oil
20 fresh sage leaves
Instructions
Preheat oven to 425°F (220°C). Toss squash with 1½ tbsp olive oil, salt, and pepper. Roast for 25–30 minutes, until golden and tender.
In a large saucepan, melt 2 tbsp butter over medium heat. Sauté onion until soft. Add rice and toast for 1–2 minutes.
Deglaze with white wine, stirring until absorbed. Gradually add warm stock, ½ cup at a time, stirring constantly until rice is al dente and creamy (about 20 minutes).
Fold in roasted squash, 2 more tbsp butter, chopped sage, and Parmesan. Season with salt and pepper.
In a small skillet, heat 1½ tbsp olive oil over medium heat. Fry sage leaves until crisp, about 30 seconds. Transfer to paper towels.
Serve risotto hot, topped with crispy sage and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 480/serving
- Fat: 22g/serving
- Carbohydrates: 55g/serving
- Fiber: 5g/serving
- Protein: 11g/serving