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Creamy Butternut Squash Risotto with Crispy Sage

A close-up of creamy butternut squash risotto topped with grated Parmesan cheese and crispy sage leaves.
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Follow this recipe to make a rich, creamy butternut squash risotto, perfect for autumn comfort food. We include steps for roasting the squash and achieving perfect risotto texture.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 6 cups hot low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream (optional, for extra richness)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, brush the cut sides with olive oil, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until tender. Let it cool slightly, then scoop the flesh out and mash or puree it until smooth. Set aside.
  2. Crisp the sage: In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sage and cook until crisp, about 1 to 2 minutes. Remove the sage with a slotted spoon and set aside on a paper towel. Keep the infused oil in the skillet.
  3. Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  4. Toast the rice: Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This step is key for perfect risotto technique.
  5. Deglaze: Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  6. Add liquid gradually: Add one ladleful (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process, stirring often, for about 18 to 20 minutes. The rice should be creamy but still have a slight bite (al dente).
  7. Incorporate squash: When you have about one ladle of broth left, stir in the reserved butternut squash puree. Mix well until fully incorporated. Add the final bit of broth if needed to reach a flowing, creamy consistency.
  8. Finish the risotto: Remove the pot from the heat. Stir in the Parmesan cheese and the heavy cream, if using. Season with salt and pepper. The final texture should be loose, not stiff.
  9. Serve immediately: Divide the risotto among bowls. Top each serving with the crispy sage and extra grated Parmesan cheese.

Notes

  • If your risotto becomes too thick while resting, stir in a splash of hot broth or warm water to loosen it before serving.
  • For a richer flavor, substitute half the broth with a high-quality chicken stock.
  • If you prefer a different cheese, Gruyère melts well and adds a nutty flavor to this Italian rice dish.

Nutrition

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