Roasted Butternut Squash and Sage Risotto
A luxurious and comforting vegetarian main course featuring oven-roasted butternut squash folded into a silky, parmesan-rich risotto topped with crispy sage leaves.
How to Make Roasted Butternut Squash and Sage Risotto
Total time: 1 h 5 min · Yields 4 servings
- 1
Roast the Squash
Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges. Set aside half for mashing and half for stirring in whole.
- 2
Sauté Aromatics and Rice
In a large heavy-based pan, melt 20g of butter over medium heat. Add the shallot and cook for 3 minutes until translucent. Stir in the garlic and Arborio rice, toasting the grains for 2 minutes until the edges of the rice are transparent but not browned.
- 3
Deglaze and Simmer
Pour in the white wine and stir constantly until the liquid is fully absorbed. Begin adding the warm vegetable stock one ladle at a time. Wait for the liquid to be mostly absorbed before adding the next ladle, stirring frequently to release the starches.
- 4
Incorporate Squash and Finish
When the rice is al dente (about 18-20 minutes), mash half of the roasted squash and stir it into the rice along with the remaining stock. Remove from heat. Stir in the remaining whole squash cubes, Parmesan cheese, nutmeg, and 10g of butter. Cover and let rest for 2 minutes.
- 5
Fry Sage and Serve
While the risotto rests, melt the remaining 20g of butter in a small skillet until it begins to foam and turn brown. Add the sage leaves and fry for 30 seconds until crisp. Serve the risotto in warm bowls, topped with the crispy sage and a drizzle of the brown butter.
Chef's Tips
- Always use warm stock; adding cold stock to the pan shocks the rice and prevents it from cooking evenly.
- Stirring is essential, but you don't need to do it aggressively. Gentle, frequent stirring is enough to create the creamy texture.
- Choose a dry wine that you would actually drink; avoid 'cooking wines' which often contain excess salt.
What to Serve with Roasted Butternut Squash and Sage Risotto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a crisp arugula salad tossed in lemon vinaigrette.
- Pair with a glass of chilled Pinot Grigio or Sauvignon Blanc.
- Garnish with toasted pine nuts for extra texture.
Frequently asked questions
Can I make this vegan?
Yes, substitute the butter with olive oil or vegan butter and use nutritional yeast or a vegan parmesan alternative.
What if I don't have Arborio rice?
Carnaroli or Vialone Nano are excellent substitutes. Do not use long-grain white rice as it won't produce the necessary creaminess.
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