Butternut Squash Risotto with Sage and Parmesan

Butternut squash risotto with fried sage and Parmesan cheese.

5 from 4 votes

Butternut Squash Risotto with Sage and Parmesan

The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: butternut squash risotto, butternut squash risotto with sage, squash risotto

Servings: servings

Calories: 378kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Ingredients

Butternut Squash

1 medium butternut squash peeled and cut into ½ inch cubes
2 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon cinnamon
2-3 sage leaves chopped finely
2 thyme sprigs leaves removed and chopped
½ teaspoon kosher salt
Freshly grated black pepper

Risotto

2 tablespoons olive oil
2 tablespoons unsalted butter
1 small shallot chopped finely
2 garlic cloves chopped finely
1 cup arborio rice
Pinch of saffron threads
½ cup white wine such as Pinot Grigio
6 cups vegetable stock low sodium preferred
½ cup grated Parmesan cheese

Toppings

6-8 Fried sage leaves
Grated Parmesan

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer. Roast the squash for 40-45 minutes until fork tender.
Puree Butternut Squash. Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter. Once melted, saute chopped shallot for 3-4 minutes until just softened and add garlic and saute for another minute.
Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.
Pour in White Wine. stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.
Add the Stock. Steep the saffron in the vegetable stock. Ladle in 1-2 cups of stock, while continually stirring until the risotto is mostly cooked through, about 20-25 minutes.
Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.
Stir in Parmesan and Garnish: Stir in the grated Parmesan cheese and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash fried sage leaves.

Notes

Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
Got leftover risotto? Make arancini which are fried risotto balls.
Pressure Cooker Option:
- Sauté shallots and garlic in olive oil, then stir in Arborio rice, wine, and pureed squash. Cook on high pressure for 6 minutes.
- Once done, release the pressure and stir the risotto to combine the liquid. Let it sit for a few minutes to thicken, then stir in grated cheese for a perfectly creamy finish.

Nutrition