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butternut squash and sage risotto - featured image

Fall Butternut Squash and Sage Risotto: 4-Ingredient Foolproof Dinner

  • Author: Thea
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Description

A creamy, comforting autumn risotto made with roasted butternut squash and crispy sage. This foolproof method eliminates the stress of traditional risotto, resulting in a gourmet meal with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 ½ cups Arborio rice (300g)
  • 4–5 cups chicken or vegetable broth (1 liter), kept warm
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10–12 fresh sage leaves
  • ½ cup freshly grated Parmesan cheese (50g)
  • ½ cup dry white wine (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized. Set aside.
  2. In a large skillet or Dutch oven, melt 1 tablespoon butter over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  3. Add Arborio rice to the pan. Stir constantly for 1-2 minutes until the rice is slightly translucent and smells nutty.
  4. If using wine, pour it in and stir until absorbed. Add warm broth one ladle (about ½ cup) at a time, stirring frequently and waiting for liquid to absorb before adding more. Continue for 15-18 minutes until rice is al dente.
  5. While rice cooks, fry sage leaves in a small pan with a little butter or oil for 30-60 seconds until crispy. Remove and set aside.
  6. Remove risotto from heat. Stir in roasted squash and remaining 1 tablespoon butter. Let sit for 1 minute, then stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
  7. Serve immediately, topped with crispy sage leaves and black pepper.

Notes

Keep the broth warm to ensure even cooking. Do not rush the stirring process to release starch. Finish the dish off the heat to keep the cheese silky. Risotto is best served fresh; freezing is not recommended as the texture will become mushy.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 380
  • Sugar: 6
  • Sodium: 650
  • Fat: 14
  • Saturated Fat: 7
  • Carbohydrates: 55
  • Fiber: 4
  • Protein: 12

Keywords: butternut squash risotto, sage risotto, fall recipes, easy risotto, vegetarian dinner, comfort food, autumn cooking, gluten-free dinner

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Find it online: https://rootrecipes.online/fall-butternut-squash-and-sage-risotto-4-ingredient-foolproof-dinner/