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- Medium butternut squash - Arborio rice - Vegetable broth - Onion and garlic - Parmesan cheese (or vegan alternative) - Fresh sage leaves - Olive oil and butter - Salt and pepper - Optional: Pumpkin seeds for garnish For this butternut squash sage risotto, you will need a few key ingredients. Start with a medium butternut squash. Peel and dice it into small cubes. This squash adds a sweet and nutty flavor. Next, grab a cup of arborio rice. This rice is perfect for risotto because it absorbs liquid well. You will also need four cups of warm vegetable broth. Keep it warm while you cook. The broth gives depth to the dish. A small onion and two cloves of garlic add aromatic goodness. Chop the onion finely and mince the garlic. For creaminess, use half a cup of shredded Parmesan cheese. If you prefer vegan, choose a dairy-free alternative. Now, let's talk seasonings. Fresh sage leaves are a must. They add a lovely herbal note. Use two tablespoons of olive oil and one tablespoon of butter for rich flavor. Lastly, season with salt and pepper to taste. If you want to add a crunch, sprinkle some pumpkin seeds on top for garnish. These ingredients come together to create a creamy comfort dish. {{ingredient_image_2}} Heat 4 cups of vegetable broth in a medium saucepan. Keep it warm over low heat. This helps the rice cook evenly. If the broth is cold, it can slow down the cooking. In a large skillet, add 2 tablespoons of olive oil and 1 tablespoon of butter. Heat it over medium heat. Once hot, add 1 finely chopped onion. Sauté the onion for 3-4 minutes until it turns soft and clear. Next, add 2 minced garlic cloves. Cook for another minute. The garlic will smell great! Now, add 1 medium butternut squash, peeled and diced into small cubes. Stir and cook for about 5 minutes. You want the squash to soften a bit but not mushy. Next, stir in 1 cup of arborio rice. Toast the rice for 2 minutes. This step gives it a nice flavor. Stir often to prevent burning. Now it’s time to add the broth. Pour in one ladle of warm broth at a time. Stir it well. Wait until the rice absorbs the liquid before adding more. Repeat this for about 18-20 minutes. The rice should be creamy and tender but still firm. Once the rice is ready, fold in 6-8 chopped sage leaves and 1/2 cup of shredded Parmesan cheese. Mix until the cheese melts. Add salt and pepper to taste. Remove the skillet from heat and let the risotto sit for a couple of minutes. This helps it thicken slightly. Now, you have a creamy, delicious butternut squash sage risotto! The key to a creamy texture in risotto is the stirring. You want to stir often. This helps the rice release its starches, which creates that rich creaminess we love. Use a wooden spoon for the best results. Another tip is to add broth slowly. Pour in one ladle at a time. Wait until the rice absorbs the liquid before adding more. This step takes time, but it's worth it. Keep stirring during this process. If you want a dairy-free risotto, use a vegan cheese instead of Parmesan. There are many great options available now. For the butter, swap it for plant-based butter. This keeps the flavor while making it suitable for all diets. For a gluten-free version, check your broth. Ensure it's labeled gluten-free. Arborio rice is naturally gluten-free, so you’re good to go there. Presentation matters. Serve the risotto in individual bowls for a nice touch. Top each bowl with a sprinkle of pumpkin seeds. This adds crunch and color. You can also add a few whole sage leaves on top. It makes the dish look fresh and inviting. A drizzle of olive oil can enhance the visual appeal, giving it a glossy finish. Pro Tips Use Fresh Ingredients: Fresh butternut squash and sage will enhance the flavor of your risotto significantly. Look for squash that feels heavy for its size and has a smooth, firm skin. Stir Constantly: Continuous stirring is key to achieving the creamy texture of risotto. It helps release the starches from the rice, creating the signature creaminess. Add Broth Gradually: Adding the broth one ladle at a time allows the rice to absorb the liquid properly, ensuring even cooking and preventing the risotto from becoming mushy. Rest Before Serving: Letting the risotto sit for a few minutes after cooking allows it to thicken slightly and enhances the overall flavor before serving. {{image_4}} You can make this dish vegan by swapping out the cheese. Use vegan cheese instead of Parmesan. This keeps the creamy texture while being dairy-free. For butter, choose plant-based butter. This small change makes the dish friendly for all eaters. To make a gluten-free risotto, start with gluten-free broth. Check the rice package to ensure it is gluten-free as well. These simple swaps ensure everyone can enjoy this creamy dish without worry. Want to kick up the flavor? Add more herbs and spices. Try thyme or rosemary for a new twist. You can also boost the dish with proteins. Consider adding cooked chicken or sautéed mushrooms. These additions will make the risotto heartier and more filling. To keep your butternut squash sage risotto fresh, place it in an airtight container. Make sure it cools down to room temperature first. Store it in the fridge for up to three days. This will help retain its flavor and texture. When it’s time to enjoy leftovers, the best way to reheat risotto is on the stove. Add a splash of vegetable broth to a skillet. Heat it over low heat, stirring gently. This method helps keep the creamy texture. Avoid the microwave, as it can dry out the risotto. If you want to save risotto for later, freezing is a great option. Let it cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. For thawing, place it in the fridge overnight. Reheat on the stove with a bit of broth for best results. Butternut squash risotto is a creamy rice dish. It mixes arborio rice with soft butternut squash. The dish also has onion, garlic, and fresh sage. You finish it with Parmesan cheese for a rich, savory taste. The risotto is warm and comforting, making it perfect for chilly nights. Each bite is creamy, with a hint of sweetness from the squash. Yes, you can make risotto ahead of time. Cook it fully, then let it cool. Store it in a bowl covered with plastic wrap. Keep it in the fridge for up to three days. When you're ready to serve, reheat it gently. Add a little broth to get that creamy texture back. Stir well as you warm it up. You can easily adjust this risotto for different diets. For a vegan version, use vegan butter and skip the cheese. Add a dairy-free cheese alternative if you like. If you need gluten-free, check the broth and rice labels. Most are safe, but it's best to confirm. You can also add proteins like beans or nuts for extra nutrition. You’ve now learned how to make a delicious butternut squash risotto. We explored key ingredients, step-by-step instructions, and helpful tips. Consider different variations for your dietary needs, like vegan or gluten-free options. Store your leftovers with care to maintain great taste. Embrace this creamy dish, and get creative with flavors. It’s balanced, comforting, and perfect for any meal. You can enjoy making it again and again. Enjoy your cooking journey!

Butternut Squash Sage Risotto

A creamy and comforting risotto featuring roasted butternut squash and fresh sage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into small cubes
  • 1 cup arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded Parmesan cheese (or a vegan alternative for a dairy-free option)
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or vegan butter for a plant-based version)
  • 6-8 leaves fresh sage, roughly chopped
  • to taste salt and pepper
  • optional pumpkin seeds for garnish

Instructions
 

  • In a medium saucepan, gently heat the vegetable broth over low heat, maintaining it warm throughout the cooking process.
  • In a large skillet or saucepan, add the olive oil and butter over medium heat. Once hot, introduce the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes soft and translucent.
  • Add the minced garlic to the pan, cooking it for an additional minute until it releases its aromatic fragrance.
  • Carefully add the diced butternut squash to the skillet. Cook for approximately 5 minutes, stirring occasionally, until the squash begins to soften slightly.
  • Stir in the arborio rice, ensuring each grain is well-coated with the olive oil and combined with the vegetables. Toast the rice for about 2 minutes, stirring frequently to prevent any burning.
  • Gradually begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Continuously stir the risotto, allowing the liquid to be absorbed before adding the next ladle. Repeat this stirring process for about 18-20 minutes, or until the rice reaches a creamy consistency and is cooked to an al dente texture.
  • Once the rice is ready, fold in the chopped sage and shredded Parmesan cheese, mixing thoroughly until the cheese melts and everything is well incorporated. Season with salt and pepper to taste.
  • Remove the skillet from heat and let the risotto rest for a couple of minutes to set before serving.

Notes

For an elegant touch, serve the risotto in individual bowls, garnished with a sprinkle of pumpkin seeds and a few whole sage leaves on top.
Keyword butternut squash, risotto, sage, vegetarian