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Overhead shot of Roasted Butternut Squash Risotto in a white dish.
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Savory Butternut Squash & Sage Risotto

Savory Butternut Squash & Sage Risotto! This creamy, savory rice dish is a fall version of a comforting classic. Tender pieces of butternut squash are mixed into perfectly cooked arborio rice and combined with aromatic sage and salty Parmesan for a great side dish or main.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Author: Dianna Muscari

Equipment

  • 1 Chef’s knife
  • 1 Cutting board
  • 1 vegetable peeler
  • 1 Baking sheet
  • Foil or parchment paper
  • 1 Large skillet, sauté pan, or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Microwave-safe container with spout
  • Measuring cups
  • Measuring spoons

Ingredients

For Butternut Squash

  • 1½ cups chopped butternut squash
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt

For Risotto

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion diced
  • 1 cup arborio rice
  • ½ cup dry white wine chicken or vegetable stock can be used as as substitute
  • 3½ cups warmed chicken or vegetable stock
  • 1 teaspoon fresh sage finely minced
  • ½ cup grated Parmesan cheese

Instructions

  • Preheat oven to 425° degrees. On a foil-lined baking pan, toss 1½ cups chopped butternut squash with 2 tablespoons olive oil. Sprinkle with ½ teaspoon sea salt.
    1½ cups chopped butternut squash, 2 tablespoons olive oil, ½ teaspoon sea salt
  • Roast for about 20 minutes or until tender and lightly browned in spots.
  • Remove from oven and set aside.
  • In a deep skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 cup diced yellow onion and sauté until softened and translucent, about 4-6 minutes.
    2 tablespoons butter, 1 tablespoon olive oil, 1 cup diced yellow onion
  • Add 1 cup arborio rice to onions and stir. Cook for about 2 minutes, then add ½ cup dry white wine (or stock) and allow to simmer until the liquid is absorbed. This should take about 5-7 minutes.
    1 cup arborio rice, ½ cup dry white wine
  • Stir in about ⅓ of warm stock. Stir for about a minute, then reduce heat to a simmer.
    3½ cups warmed chicken or vegetable stock
  • Once the liquid is almost fully absorbed (about 7-9 minutes), add another ⅓ of the stock. Continue to stir to develop the starches.
  • Add the final ⅓ of the stock. Stir well, then add the roasted butternut squash and minced 1 teaspoon fresh sage. Gently stir, allowing the rice to absorb the last of the liquid.
  • Before serving, stir in ½ cup grated Parmesan cheese, salt & pepper to taste.
    ½ teaspoon sea salt, ½ cup grated Parmesan cheese, 1 teaspoon fresh sage