Savoury Butternut Squash and Sage Risotto

Written by on in Comfort Food, Main Course, Vegetarian

Indulge in the creamy goodness of this Savory Butternut Squash and Sage Risotto, where each spoonful is a warm hug on a chilly evening. This dish harmonizes the nutty sweetness of roasted butternut squash with the aromatic essence of fresh sage, creating a comforting meal that’s perfect for any weeknight dinner. Stirring the risotto slowly allows the rice to absorb the flavors beautifully, resulting in a rich, velvety texture that will leave you craving more!

Top Tip

For the best flavor, use homemade vegetable broth if you have it on hand!

Ingredients

Ingredients for Risotto

  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Garnish

  • Extra sage leaves for frying
  • Parmesan shavings

Steps

  1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until tender and caramelized.
  2. In a large saucepan, heat the vegetable broth and keep it warm over low heat.
  3. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  4. Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
  5. Pour in the white wine (if using) and stir until it evaporates, then begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more broth.
  6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. Stir in the roasted butternut squash, Parmesan cheese, and fresh sage. Season with salt and pepper to taste.
  7. Serve hot, garnished with fried sage leaves and Parmesan shavings.

Nutrition

  • Calories: 450
  • Protein: 12g
  • Net Carbs: 70g
  • Fat: 15g
  • Fiber: 6g

Tips

  • For a vegan version, omit the Parmesan or use a plant-based alternative.
  • Feel free to add other vegetables like spinach or peas for extra nutrition.
  • This risotto can be made ahead of time and reheated gently with a splash of broth.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used, but make sure to thaw and drain excess moisture before roasting.

Cooking for one?

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Is Arborio rice the only type of rice I can use?

While Arborio rice is traditional for risotto, you can also use Carnaroli or Vialone Nano for similar results.

How can I make this dish gluten-free?

Ensure that your vegetable broth and any cheese used are certified gluten-free.

Can I add protein to this risotto?

Absolutely! Grilled chicken or sautéed mushrooms would be delicious additions.

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