This Easy Butternut Squash Risotto with Sage is a cozy fall comfort food made with creamy Arborio rice, roasted butternut squash cubes, fresh sage, onion, garlic, Parmesan cheese, and a splash of white wine.
The dish begins with gently sautéing onion and garlic in olive oil, then toasting the Arborio rice for a nutty base. Warm vegetable broth is slowly added, one ladle at a time, until the rice becomes tender and creamy.
Cozy Comfort in a Bowl
There’s something special about a warm bowl of creamy butternut squash risotto that instantly evokes feelings of comfort. This dish, with its vibrant orange roasted squash pieces and fragrant sage, is a perfect representation of fall flavors.
As the weather cools down, the desire for hearty meals grows stronger. The creamy texture of risotto, combined with the sweetness of roasted butternut squash, creates a satisfying experience that warms both the body and soul.
Seasonal Ingredients
The key to a delightful butternut squash risotto lies in the quality of its ingredients. Fresh butternut squash, when roasted, develops a rich sweetness that pairs beautifully with the savory notes of sautéed onion and garlic.
Fresh sage leaves add an aromatic touch, enhancing the overall flavor profile. The addition of grated Parmesan cheese brings creaminess and depth, making this dish a standout choice for any autumn gathering.
A Simple Cooking Process
Making this easy butternut squash risotto is a straightforward process that anyone can master. It begins with roasting the squash until tender and caramelized, which brings out its natural sweetness.
Next, the risotto is prepared by sautéing aromatics and toasting Arborio rice. Gradually adding warm vegetable broth allows the rice to absorb flavors while achieving that signature creamy consistency.
Perfect for Any Occasion
This creamy butternut squash risotto is versatile enough to serve as a main dish or a side. It fits seamlessly into vegetarian meals, making it an excellent option for those looking for wholesome, plant-based recipes.
Whether it’s a cozy dinner at home or a festive gathering with friends, this dish is sure to impress. The warm colors and comforting flavors make it a perfect addition to any fall table.
Garnishing for Presentation
Presentation plays a significant role in enjoying a meal. Garnishing the risotto with additional sage leaves and a sprinkle of Parmesan cheese not only enhances the visual appeal but also adds layers of flavor.
Serving this dish in rustic bowls, alongside a wooden spoon, creates a warm and inviting atmosphere, perfect for sharing with loved ones.
Embracing Fall Flavors
As the leaves change and the air turns crisp, embracing seasonal flavors becomes a delightful experience. This butternut squash risotto captures the essence of fall, making it a must-try recipe for the season.
With its creamy texture and rich flavors, this dish is a celebration of autumn, inviting everyone to gather around the table and enjoy the warmth of good food and great company.
Simple Butternut Squash Risotto Recipe
Roasted butternut squash and fragrant sage are stirred in, creating a rich, velvety risotto that’s both satisfying and seasonal. Perfect as a vegetarian dinner, side dish, or festive fall recipe, this risotto brings out the best of autumn flavors.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent (about 3-4 minutes).
- Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the grains are slightly translucent.
- Add Broth Gradually: Pour in the white wine (if using) and stir until absorbed. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- Incorporate Squash and Sage: Gently fold in the roasted butternut squash and chopped sage. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with additional sage or Parmesan if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g