Roasted Butternut Squash & Sage Risotto
Velvety Arborio rice slowly simmered with roasted butternut squash, fresh sage, and a hint of nutmeg for a comforting, meat-free meal.
How to Make Roasted Butternut Squash & 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, pepper, and nutmeg on a large baking sheet. Roast for 25-30 minutes until tender and golden at the edges. Remove from the oven and set aside.
- 2
Crisp the Sage and Sauté Aromatics
In a large heavy-bottomed pan or Dutch oven, melt half of the butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp; remove and set aside. In the same butter, sauté the shallot for 3 minutes until translucent, then add the garlic for 1 minute.
- 3
Toast the Rice
Add the Arborio rice to the pan and stir constantly for 2 minutes. You want the edges of the rice grains to look translucent while the center remains white. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook until the liquid has evaporated.
- 4
The Slow Stir
Add a ladleful of warm vegetable stock to the rice. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process for about 18-22 minutes. Meanwhile, mash about 1/3 of the roasted squash with a fork.
- 5
Finish and Emulsify
When the rice is al dente and the texture is creamy, stir in the mashed squash, remaining whole squash cubes, remaining butter, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Cover and let sit for 2 minutes.
- 6
Serve
Divide the risotto into warm bowls. Garnish with the reserved crispy sage leaves and an extra sprinkle of Parmesan.
Chef's Tips
- Always use warm stock. Adding cold stock to the pan lowers the temperature and shocks the rice, resulting in an uneven cook.
- Don't over-stir. You want to stir enough to release starch, but constant vigorous stirring can make the risotto gummy.
- The risotto should be 'all'onda' (like a wave)—it should move slightly when you shake the plate rather than sitting in a stiff heap.
What to Serve with Roasted Butternut Squash & Sage Risotto
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A crisp arugula salad with a lemon vinaigrette
- A glass of chilled Gavi or Sauvignon Blanc
- Sautéed balsamic Brussels sprouts
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 in place of the cheese.
What is the best rice for risotto?
Arborio is common and works well, but Carnaroli is often considered the 'king' of risotto rice for its superior texture and starch content.
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