Butternut Squash Risotto is bursting with fresh sage flavor, has a creamy and silky smooth texture, and a little bite from Parmesan cheese and lemon juice. Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions. Your loved ones will be requesting this homemade butternut squash risotto from you again and again!
Butternut Squash Risotto Recipe with Sage
Nothing says fancy-schmancy dinner-at-home like a luxurious bowl full of Butternut Squash & Sage Risotto!
When I first attempted making this resturant-quality dish, I was pretty intimidated.
After all, you hear how difficult and challenging this Italian classic rice dish can be to prepare.
Contrary to popular belief, making homemade risotto is actually quite simple to do.
A little time consuming, yes. A few pots and pans to clean, well yes. Slightly time-sensitive on serving, definitely.
But too advanced for a beginner home cook? Not at all!
Your family and friends will THINK you’ve attained some advanced culinary skills when you serve this up for dinner.
Because not only does the risotto have this incredibly silky smooth texture, with a slight chewiness…
But the combination of roasted butternut squash with fresh herbs and Parmesan cheese is out-of-this world delicious.
So keep this recipe in your back pocket the next time you want to impress dinner guests or need a simple meal to serve for the Thanksgiving or Christmas holiday season!
Ingredients
The ingredients for this recipe are rather simple to find at your local grocery store. Here are the main ones you’ll need:
Rice – Arborio rice is used to make risotto. Learn more about this unique type of rice below.
Butternut Squash – Similar to sweet potatoes, this orange-colored squash roasts up beautifully in the oven and compliments to other flavors in the risotto nicely.
Broth – Full-sodium broth was used in this recipe. If you use a lower sodium kind, make sure you adjust the amount of salt you use accordingly. Vegetable or chicken broth can also be used, but beef broth is not recommended.
Herbs – A combination of fresh sage and dried rosemary and thyme are used. If you’d like to sub fresh herbs for dried or vice versa, you’ll need 3 times the fresh herbs for 1 portion of dried herbs. If using all fresh herbs, make sure you do not add them until the very end of cooking.
Parmesan cheese – Finely grated Parmesan cheese will mix in the easiest, but you can also use shredded instead. The better the quality or a Parmigiano-Reggiano cheese the more flavorful the risotto will be. If you’re vegan, feel free to substitute with a vegan Parmesan cheese.
Lemon Juice – Since most of the ingredients are really rich and creamy, a touch of lemon juice at the end will help to balance out those savory notes.
Cook’s Tip: Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
How to Make Risotto
While the butternut squash is roasting, you’ll get started on making that creamy risotto.
The key to making the perfect risotto is making sure the broth is heated up BEFORE adding it into the rice.
If it is not warmed up, you’ll end up making the rice stick together.
You can do this by either adding the broth to a pot and warming it up or even heating it up in the microwave. Totally up to you!
Once the broth is heated up, you’ll follow these simple steps for this squash risotto recipe:
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Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute.
- Use a non-stick skillet or pot so the starchy rice does not stick.
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Reduce heat to medium low and add rice. Stir for 1-2 minutes. (step 1 above)
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Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes. (step 3 above)
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Mix in the dried rosemary, thyme, salt and pepper during the last 5 minutes of cooking. (step 4 above)
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Add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash one the risotto is to your desired consistency. (step 5 above)
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Stir until well mixed and and serve with additional fresh sage and Parmesan cheese. (step 6 above)
What is Arborio Rice?
Arborio rice is a traditional Italian short-grain rice that is used to make risotto. It is high in starch and is not rinsed before cooking.
The starchy outer coating forms a wonderful creamy texture, but can easily stick together if you do not make a risotto dish properly.
You can find arborio rice in most grocery stores on the rice or grain aisle.
Butternut Squash | Cutting & Roasting
While this large gourd may initially seem a little intimidating, it is actually rather simple to prepare.
- Trim the ends of the butternut squash. (step 1 & 2 above)
- Cut the squash in the middle where the slim part meets the larger part. (step 3 above)
- Peel the squash by using a sharp knife around the edges and removing the outer skin. (step 4 above)
- Cut a circle in the middle of the larger part to reveal the seeds.
- Scoop out the seeds with a spoon. (step 5 above)
- Cut into¼-½ inch cubes. (step 6 above)
Learn more information, and an alternative method, about how to cut and peel butternut squash.
Once you have it peeled and cut, it’s time to roast butternut squash in the oven!
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Preheat oven to 425 °F.
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Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined. (step 1 above)
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Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes. (step 2 above)
Serving & Storing
Serve homemade risotto immediately with additional fresh sage and Parmesan cheese.
It’s crucial that you serve risotto as soon as it is done cooking for the best texture.
If you know you’re going to have leftover risotto, try to pull some of it out while it is still not quite done.
When ready to reheat leftover risotto, add it back to the skillet and pour in additional broth until it is cooked all of the way through.
You can store leftovers in the refrigerator for up to 3-4 days.
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Butternut Squash Risotto Recipe
Ingredients
Roasted Butternut Squash
- 3-4 cups butternut squash cut into ½-inch cubes
- 2 Tbsp. oil olive or avocado
- 1 tsp. salt to taste
- ¼ tsp. black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 Tbsp. oil or butter
- 1 small sweet onion finely diced
- 2 cloves garlic crushed
- 4 ½ - 5 cups broth chicken or vegetable, regular sodium
- ¼ tsp. dried rosemary
- ¼ tsp. dried thyme
- ½-¾ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. fresh sage
- ½ lemon juiced
- ½ cup Parmesan cheese grated
Instructions
For the Roasted Butternut Squash:
- Preheat oven to 425°F.
- Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined.
- Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.
For the Risotto:
- Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.
- Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute.
- Reduce heat to medium low and add rice. Stir for 1-2 minutes.
- Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
- During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
- Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!
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Notes
If you're vegan, feel free to substitute with a vegan Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
