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Creamy Butternut Squash Sage Risotto | Easy Fall Dinner

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A creamy, comforting risotto featuring roasted butternut squash and crispy sage. This easy fall dinner is rich without being heavy, with a perfect balance of savory and sweet flavors.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 cups cubed)
  • 1 ½ cups arborio rice
  • 15–20 fresh sage leaves
  • 1 medium yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 5–6 cups vegetable or chicken broth, warmed
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional, for roasting squash)

Instructions

  1. Preheat the oven to 400°F (200°C). Peel and cube butternut squash into ½-inch pieces. Toss with 1 tablespoon olive oil, salt, pepper, and a pinch of nutmeg. Spread in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized. Set aside.
  2. In a small saucepan, heat 5-6 cups of broth over low heat. Keep it warm.
  3. In a small skillet, melt 1 tablespoon of butter over medium heat. Add sage leaves and cook for 30-60 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate.
  4. In a large pot, melt 2 tablespoons of butter over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add arborio rice to the pot and stir for 1-2 minutes until grains become slightly translucent around the edges.
  6. Pour in ½ cup white wine and stir until mostly absorbed.
  7. Ladle in about ½ cup of warm broth and stir continuously. Wait until liquid is almost fully absorbed before adding the next ladleful. Continue for 18-20 minutes until rice is creamy and tender but still has a slight bite.
  8. Reserve about ½ cup of roasted squash for topping. Mash the remaining squash lightly with a fork and stir into the risotto.
  9. Remove pot from heat. Stir in remaining 1 tablespoon of butter and freshly grated Parmesan. Season with salt and pepper to taste. If too thick, add a splash of warm broth.
  10. Serve immediately, topped with reserved roasted squash and crispy sage leaves. Garnish with extra Parmesan if desired.

Notes

Keep broth warm to avoid shocking the rice. Stir every 30-45 seconds to release starch. The risotto is done when grains are tender with a slight bite. Season gradually as Parmesan is salty. For best texture, serve immediately. Leftovers can be reheated with a splash of broth.

Nutrition

Keywords: butternut squash risotto, sage risotto, fall dinner, creamy risotto, vegetarian risotto, easy risotto recipe

Find it online: https://platebelle.com/creamy-butternut-squash-sage-risotto-easy-fall-dinner/