Creamy Roasted Butternut Squash Risotto, Sage (Print Version)
Discover my creamy Roasted Butternut Squash Risotto with Sage. A warm, comforting dish, perfect for chilly evenings. Learn from my kitchen mishaps!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Roasted Squash & Base
01 -
2 lbs butternut squash, peeled, seeded, and 1-inch cubed
02 -
3 tbsp olive oil, divided
03 -
1 large yellow onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1.5 cups Arborio rice
06 -
0.5 cup dry white wine (like Pinot Grigio)
07 -
5-6 cups warm vegetable broth
→ Dairy & Flavor
08 -
1/4 cup fresh sage, chopped, plus extra for garnish
09 -
2 tbsp unsalted butter
10 -
0.5 cup grated Parmesan cheese, plus extra for serving
11 -
0.25 cup heavy cream
→ Finishing Touches
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
2 tbsp toasted pumpkin seeds, for garnish (optional)
# Instructions:
01 -
First, get that oven preheated to 400°F (200°C). Peel your butternut squash, scoop out those seeds, and chop it into about 1-inch cubes. Toss them with a tablespoon of olive oil, a pinch of salt, and some pepper on a baking sheet. Roast for 20-25 minutes, or until they're tender and slightly caramelized. You want that sweet, roasty smell filling your kitchen. This step makes all the difference in the flavor depth, trust me on this one.
02 -
While the squash roasts, grab a large, heavy-bottomed pot or a Dutch oven. Heat two tablespoons of olive oil over medium heat. Add your chopped yellow onion and cook, stirring occasionally, until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant. Be careful here; garlic burns fast, and I've ruined a batch or two by letting it go too far. You'll smell it when it's ready.
03 -
Add the Arborio rice to the pot with the onions and garlic. Stir it around for about 2 minutes, letting the edges of the rice become translucent. You're toasting it, not browning it. Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is almost completely absorbed. It's a satisfying sizzle, and the smell is just lovely as the alcohol cooks off.
04 -
Now for the main event! Start adding your warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each addition is almost fully absorbed by the rice before adding the next. This process takes about 20-25 minutes, and yes, your arm will get a workout, but it’s worth it! The rice should be tender but still have a slight bite in the center (al dente, as they say). This is where the magic happens for that creamy texture; don't rush it.
05 -
Once the risotto is nearly done and creamy, stir in your roasted butternut squash and most of the fresh sage, chopped. Add the butter, Parmesan cheese, and heavy cream. Stir it all together until everything is melted and beautifully combined. The risotto should be luscious and flowing, not stiff. If it's too thick, a splash more warm broth will loosen it right up. Taste and adjust your salt and pepper; this is your moment to make it perfect for you.
06 -
Remove the pot from the heat and let the risotto rest for a couple of minutes. This helps it become even creamier. Ladle it into bowls, then garnish with a little extra Parmesan, some fresh sage leaves, and those toasted pumpkin seeds for a bit of crunch. It should look inviting, smell like autumn, and taste like pure comfort. This is the moment you realize all that stirring was worth every second, honestly.
# Notes:
01 -
Don't rush the risotto; slow and steady stirring makes all the difference, honestly.
02 -
Leftovers are great, but sometimes the texture gets a bit firm. A splash of broth when reheating helps bring it back to life.
03 -
No fresh sage? Dried works, just use less – maybe a teaspoon for the whole dish, or try a pinch of dried thyme.
04 -
A sprinkle of toasted pumpkin seeds on top adds a lovely crunch that I always forget, but then I remember, and it's a game-changer.
# Equipment Needed:
01 -
Large heavy-bottomed pot or Dutch oven
02 -
baking sheet
03 -
whisk or wooden spoon
04 -
sharp knife
# Nutrition (Per Serving):
Calories: 450
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 15g