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Creamy Butternut Squash Risotto with Crispy Sage and Parmesan

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A cozy and creamy fall dinner featuring roasted butternut squash stirred into tender Arborio rice, topped with crispy sage leaves and Parmesan cheese. This comforting risotto is perfect for chilly evenings and casual gatherings.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • About 5 cups vegetable broth (1.2 liters), warm
  • ½ cup dry white wine (120ml), optional
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided (use plant-based butter for dairy-free)
  • 2 tablespoons olive oil, divided (for roasting and frying)
  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed
  • Salt and pepper, to taste
  • 12–15 fresh sage leaves, whole, for frying
  • ½ cup freshly grated Parmesan cheese (50g)
  • A few extra fresh sage leaves for garnish
  • Lemon zest, optional

Instructions

  1. Preheat oven to 425°F (220°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and tender, turning halfway through.
  2. While squash roasts, heat vegetable broth in a saucepan over low heat; keep warm but not boiling.
  3. In a large sauté pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chopped onion and a pinch of salt; cook gently until translucent, about 5-7 minutes, stirring occasionally.
  4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Add Arborio rice and stir to coat grains with butter and oil mixture. Toast rice lightly for about 2 minutes until nutty smelling but not browned.
  6. If using, add white wine and stir until nearly fully absorbed.
  7. Add warm broth one ladle at a time, stirring gently but continuously. Wait until each ladle is almost absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente.
  8. When rice is almost done, fold in roasted butternut squash, mashing some cubes lightly with the back of a spoon to create a velvety texture.
  9. In a small frying pan, heat remaining 1 tablespoon olive oil over medium heat. Fry fresh sage leaves for 1-2 minutes until crisp and fragrant. Remove and drain on paper towels.
  10. Finish risotto by stirring in the last tablespoon of butter and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
  11. Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.

Notes

Use warm broth to maintain steady cooking temperature. Stir gently but continuously to release starches for creaminess. If risotto thickens before serving, add a splash of warm broth or water to loosen. For dairy-free, substitute butter and Parmesan with vegan alternatives. Frozen butternut squash can be used if thawed and drained well. Crispy sage is best fried fresh before serving leftovers.

Nutrition

Keywords: butternut squash risotto, creamy risotto, fall dinner, crispy sage, Parmesan, vegetarian, comfort food

Find it online: https://piperplate.com/creamy-butternut-squash-risotto-recipe-easy-perfect-fall-dinner-with-crispy-sage-and-parmesan/