Description
A creamy, one-pot butternut squash and sage risotto that is perfect for busy weeknights. It requires only 15 minutes of active time and delivers restaurant-quality comfort food with minimal effort.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 cups cubed butternut squash (about 300g)
- 4 cups vegetable or chicken broth (low-sodium, kept hot)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 10–12 fresh sage leaves
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream (optional)
- Salt and black pepper to taste
- Extra sage leaves for garnish
Instructions
- Dice the onion, mince the garlic, and grate the Parmesan cheese. Set aside.
- Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium heat. Add whole sage leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and set aside on a paper towel.
- In the same skillet, add another tablespoon of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic in the last 30 seconds.
- Add the Arborio rice to the pan and stir constantly for 2 minutes until the grains are coated in butter and slightly translucent at the edges.
- Pour in the white wine and stir constantly until almost completely absorbed.
- Add the cubed butternut squash and 1 cup of hot broth. Stir well and simmer for about 5 minutes. Add another cup of broth, stir, and simmer. Repeat until the broth is gone and the rice is tender but al dente (about 10-12 minutes total). The squash should be fork-tender.
- Remove the pan from the heat. Stir in the remaining tablespoon of butter, grated Parmesan, and heavy cream (if using) until the sauce is glossy and creamy.
- Season with salt and pepper to taste. Serve immediately, topped with the crispy fried sage leaves.
Notes
Keep the broth hot to ensure even cooking. Do not over-stir; stir every 2-3 minutes to prevent mushy rice. Cut squash into uniform ½-inch cubes. Fresh sage is preferred for frying, but dried sage can be used if added earlier. Risotto does not freeze well due to the dairy; store leftovers in the fridge for up to 3 days and reheat with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Sodium: 620
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 4
- Protein: 10
Keywords: butternut squash risotto, sage risotto, weeknight dinner, vegetarian risotto, one pot meal, fall recipes, easy risotto, comfort food