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Creamy Roasted Butternut Squash Risotto with Crispy Sage

A close-up of creamy Butternut Squash Risotto topped with roasted squash cubes and crispy sage leaves.
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Follow this detailed recipe to make a rich, creamy risotto featuring sweet roasted butternut squash, finished with aromatic brown butter and crispy sage leaves.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for roasting
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 6 cups low-sodium chicken or vegetable broth, kept warm
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup fresh sage leaves
  • 1/4 cup toasted hazelnuts, roughly chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized. Set aside about 1/3 of the roasted squash for garnish; mash the remaining 2/3 until smooth to create a puree.
  2. In a small saucepan, keep the broth warm over low heat.
  3. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  5. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  6. Add one ladleful (about 1 cup) of the warm broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  7. When the rice is nearly done (creamy but still has a slight bite in the center—al dente), stir in the butternut squash puree. Cook for 2 minutes, stirring well to combine.
  8. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Stir vigorously for 1 minute to create a creamy texture (mantecatura). Add more salt and pepper if needed.
  9. While the risotto finishes, prepare the sage butter. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the fresh sage leaves. Cook until the butter foams and browns slightly and the sage leaves become crisp, about 2 to 3 minutes. Remove the sage leaves with a slotted spoon and set them on a paper towel.
  10. Serve the risotto immediately in warm bowls. Top each serving with some of the reserved roasted squash cubes, the crispy sage leaves, and the toasted hazelnuts, if using. Drizzle with a little of the sage brown butter.

Notes

  • To achieve the best creamy texture, always add the warm broth slowly and stir often. Do not rush this step.
  • If you prefer a richer flavor, substitute half of the broth with chicken stock.
  • For a vegetarian option, use vegetable broth and ensure your Parmesan cheese uses vegetarian rennet, or substitute with nutritional yeast.

Nutrition

Find it online: https://savoryskies.com/butternut-squash-risotto/