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Butternut Squash Risotto with Crispy Sage

ByJWD Recipes Reading Time: 3 minutes

This creamy, comforting butternut squash risotto is the perfect dish for a cozy autumn evening. The sweet, tender squash pairs beautifully with fragrant sage and savory Parmesan cheese for a delightful combination of flavors and textures. While risotto has a reputation for being fussy, this recipe streamlines the process with a clever oven-baking technique that reduces the need for constant stirring.

Ingredients

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  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 6 cups low-sodium chicken or vegetable broth
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon minced fresh rosemary
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 16-20 fresh sage leaves

Instructions

  1. Preheat the oven to 400°F. Toss the squash cubes with 1 tablespoon olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized. Mash half the squash and reserve the rest.
  2. In a saucepan, bring the broth to a simmer and keep warm over low heat.
  3. In a large, oven-safe pot, melt the butter and remaining olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and rosemary and cook for 1 minute.
  4. Add the rice and toast for 2-3 minutes, stirring constantly. Pour in the wine and simmer until absorbed.
  5. Add 4 cups of the hot broth to the rice, stir to combine, then cover the pot and transfer it to the oven. Bake for 20-25 minutes, until most of the liquid is absorbed and the rice is al dente.
  6. Remove the pot from the oven and place it on the stove over medium heat. Stir in the remaining broth, 1/2 cup at a time, until the rice is creamy and tender.
  7. Stir in the mashed squash, Parmesan, and parsley. Season with salt and pepper to taste. Gently fold in the reserved squash cubes.
  8. In a small skillet, fry the sage leaves in a little olive oil until crisp, about 1 minute per side. Drain on paper towels.
  9. Serve the risotto immediately, garnished with the crispy sage leaves.

Top Tips

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  • Use Arborio rice for the best texture – its high starch content is key to a creamy risotto.
  • Toast the rice before adding liquid to develop a nutty flavor and help the grains retain their shape.
  • Roast the squash to caramelize its natural sugars and deepen the flavor. Mashing half of it helps create a luscious, integrated texture.
  • Baking the risotto in the oven saves you from constant stirring, but still yields a perfectly al dente texture.
  • Finish with plenty of Parmesan for a savory, umami-rich flavor that complements the sweet squash.
  • Crispy fried sage leaves add a restaurant-quality touch and bring out the earthy notes in the dish.

With these tips and techniques, you’ll be able to create an impressive, flavorful butternut squash risotto that’s sure to become a fall favorite. Enjoy this comforting dish with a glass of crisp white wine and a simple green salad for a satisfying autumn meal.

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