Butternut Squash and Sage Risotto
Creamy risotto folded with sweet roasted butternut squash and crispy fried sage — a cozy, comforting fall main that turns a humble squash into something quietly luxurious.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Large pan or Dutch oven
Baking sheet
Ladle
- 1 cup Arborio rice
- 1 small butternut squash, peeled and diced
- 1 small onion, finely chopped
- 4 cups warm vegetable broth
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter, divided
- 10 fresh sage leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat the oven to 425F (220C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 25 minutes, until tender and caramelized.
In a large pan, fry the sage leaves in a little butter until crisp, then set aside. In the same pan, cook the onion until soft, add the rice, and toast for 1 to 2 minutes.
Add the warm broth one ladleful at a time, stirring constantly and letting each addition absorb before adding more, until the rice is creamy and tender, about 20 minutes.
Fold in most of the roasted squash, the Parmesan, and a knob of butter. Top with the remaining squash and the crispy sage, and serve.