Print

Creamy Butternut Squash Risotto with Sage Brown Butter

creamy butternut squash risotto - featured image
Print Recipe

A comforting and creamy risotto featuring roasted butternut squash and nutty sage brown butter, perfect for cozy fall evenings.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup dry white wine (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 1 tablespoon olive oil
  • Pinch of salt
  • 6 tablespoons unsalted butter
  • 10 fresh sage leaves
  • Pinch of salt
  • ¼ cup grated Parmesan cheese (or vegan alternative)
  • Freshly cracked black pepper
  • Optional: toasted pine nuts or walnuts for crunch

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. Keep vegetable broth warm on low heat in a saucepan.
  3. Heat 2 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Arborio rice and stir to coat with oil. Cook 1-2 minutes until edges look translucent.
  5. If using, add white wine and stir until mostly absorbed, about 2-3 minutes.
  6. Add warm broth ½ cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Cook for 20-25 minutes until rice is tender but slightly firm.
  7. Fold in roasted butternut squash and cook 2-3 minutes to warm through.
  8. In a small skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden brown and nutty smelling, about 3-4 minutes. Remove from heat.
  9. Remove risotto from heat. Stir in grated Parmesan, salt, and pepper to taste. Pour sage brown butter over risotto and gently mix.
  10. Serve immediately, garnished with crispy sage leaves and optional toasted nuts.

Notes

Keep broth warm to maintain cooking temperature and prevent mushy rice. Stir gently and consistently to release starch without breaking grains. Roast squash well to bring out sweetness. Watch butter carefully when browning to avoid burning. Add salt gradually to avoid over-seasoning.

Nutrition

Keywords: butternut squash, risotto, sage brown butter, creamy, fall recipe, vegetarian, comfort food

Find it online: https://lenatable.com/creamy-butternut-squash-risotto-with-sage-brown-butter-easy-recipe/