Description
At its core, butternut squash risotto with crispy sage is a traditional Italian rice dish that celebrates seasonal produce and culinary patience. Unlike standard rice preparations that involve boiling grains in a set amount of water until fluffiness is achieved, this method relies on the gradual addition of warm liquid to a specific variety of high-starch rice. As the rice cooks and is stirred, it releases its natural starches, creating a rich, self-thickening sauce without the need for heavy creams or artificial thickeners.
Ingredients
Scale
For the squash
- 4 cups (about 600 g) butternut squash, peeled and cut into ½-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the risotto
- 6 cups hot vegetable or chicken stock
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine (optional)
- ¾ cup grated Parmesan cheese
- 2 tbsp butter (for finishing)
- Salt and black pepper, to taste
Crispy sage
- 12–16 fresh sage leaves
- 1 tbsp butter or olive oil
Instructions
1. Roast the squash
- Preheat the oven to 425°F (220°C).
- Toss the squash with olive oil, salt, and pepper.
- Roast for 25–30 minutes, stirring once, until tender and lightly caramelized.
- Mash about half the squash and leave the rest in cubes.
2. Make the crispy sage
- Heat the butter or oil in a small skillet over medium heat.
- Fry the sage leaves for 20–30 seconds until crisp.
- Transfer to a paper towel and lightly sprinkle with salt.
3. Cook the risotto
- Keep the stock warm in a saucepan.
- Heat butter and olive oil in a large pan over medium heat.
- Cook the onion for about 5 minutes until soft.
- Add garlic and cook for 30 seconds.
- Stir in the Arborio rice for 1–2 minutes until lightly toasted.
- Add the wine (if using) and cook until mostly absorbed.
- Add the warm stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding more.
- Continue for 18–22 minutes, until the rice is creamy and al dente.
4. Finish
- Stir in the mashed squash, roasted squash cubes, Parmesan, and the remaining butter.
- Season with salt and pepper.
- If needed, add a splash of stock to loosen the risotto—it should flow gently when spooned.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
Keywords: creamy winter squash risotto, roasted butternut squash rice, Italian squash risotto with herbs