This risotto with butternut squash and sage is perfect for entertaining or for a cozy night in. Comforting and delicious, it’s sure to become an autumn staple.
Author:A Tavola Kitchen
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Method:Stovetop and Oven
5–6 cups reduced-sodium vegetable broth
1 small butternut squash, diced into 1/2 inch pieces (about 1–1.5 lb)
4 tbsp extra virgin olive oil, divided
2 tbsp butter, divided (I recommend salted)
1 cup chopped white onion (from 1 onion)
10 sage leaves (5 chopped and 5 whole), plus more for garnishing
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano
1/2 tsp salt, plus more to taste
1/4 tsp pepper
Preheat oven to 400 degrees and prepare your ingredients: dice the squash, chop the onions and sage, and measure out the rice and wine.
Place diced butternut squash on a baking sheet and season with 1 tbsp olive oil, plus salt and pepper to taste. Roast at 400 degrees for 20-30 minutes, until fork-tender and slightly browned. Once ready, turn off the oven and keep the squash warm in the oven with the residual heat from roasting.
Meanwhile, bring broth to a simmer over medium heat. Add 5 fresh sage leaves to broth for additional flavor. Cover and keep hot at a very gentle simmer over low heat.
Heat 3 tablespoons of olive oil and one tablespoon of butter in a large, heavy saucepan or wide-bottomed pot over medium-heat. Add onions and chopped sage leaves and sauté about 3 minutes, until onions are tender and slightly translucent.
Add the rice and stir to coat. Allow rice to “toast” for a couple minutes, stirring once or twice. (The rice should take on a slightly golden hue, but even if it doesn’t move on to the next step after 2-3 minutes.)
Add wine and stir once. Allow wine to simmer down and mostly evaporate, about 3 minutes.
Add a ladleful (or about 1/2 cup) of broth to the rice and stir occasionally until absorbed, about 3 minutes. Continue to cook the rice by adding a ladleful of broth at a time, stirring and allowing the rice to absorb each addition of broth before adding the next.
Repeat step 7 until rice is tender but still has some bite to it, about 20 minutes total.
Remove from heat and stir in Parmigiano, remaining tablespoon of butter, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Divide among bowls, top with roasted butternut squash, and garnish with additional sage leaves.
If you’re nervous about the timing of roasting the squash and cooking the rice simultaneously, you could roast the squash before you begin making the risotto. Then you could just warm it in the oven at 250 or 300 degrees while you cook the rice.
This recipe scales down very easily, but I don’t think anyone will mind the leftovers.
Recipe adapted from a cooking class I took in Italy and Giada De Laurentiis’ basic risotto tips.