This Butternut Squash and Sage Risotto is the perfect dish for fall! It’s super easy to make, so savory, and so comforting!
Risotto is one of my favorite Italian dishes to make, because it’s so versatile. You may remember awhile back I made a Fennel, Mushrooms, Lemon, and Mint Risotto… So Good!
Or the Brown Butter Scallops with Parmesan Risotto… Yum Yum Yum!
Well I decided to put a fall spin on todays Risotto by using Butternut Squash and Fried Sage! I gotta tell ya, this combo is so creamy, comforting, and savory… Mmmm!
It takes a little longer to make than regular Risotto, but it’s definitely worth the wait. I call it a labor of love. 🙂
Basically you just need to roast the Squash and the Sage first, which takes about 15 minutes.
This was actually my first time roasting Sage in the oven. I am now hooked! It gets nice and crispy, and when those crispy pieces get mixed into the Risotto it’s like a flavor explosion in your mouth!
I loved it so much I actually made a few more recipes using fried Sage that I’m going to share with you guys soon.
I hope you guys love this Butternut Squash and Sage Risotto as much as I did! It’s:
- Simple to make
- and 100% Delizioso
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Butternut Squash and Sage Risotto
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 2
- Category: Main Dish
- Cuisine: Italian, Gluten Free, Vegetarian
- 4 Tbs EVOO divided
- 2 cups cubed Butternut Squash
- 10 fresh Sage Leaves
- 1/2 cup finely chopped Sweet Onion
- 1 cup Arborio or Carnaroli Rice
- 1/2 cup Dry White Cooking Wine
- 2 cups heated Vegetable Stock
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup Shredded Parmesan Cheese
- Preheat oven to 400 degrees
- Add Butternut Squash and Sage Leaves to a baking sheet
- Drizzle with 2 Tbs EVOO and mix so everything is evenly coated
- Bake 15 minutes
- Remove from oven, add half of the Butternut Squash (not the Sage) to a food processor and blend until smooth, set aside
- Start the Risotto
- In a medium sauce pan add 2 Tbs EVOO and heat over med heat
- Add Onion and sauté 2-3 minutes
- Add Rice and stir for 1-2 minutes until toasted
- Add White Wine and cook until Wine is reduced or evaporated
- Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
- When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
- Stir in Salt, Pepper, Butternut Squash cubes, Sage, and Butternut Squash puree
- Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
- Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Parmesan Cheese
- Remove from heat and stir for about 1 minute until creamy
- Serve immediately
- Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
- It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
- If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.