Creamy Southern Butternut Squash Risotto with Sage
A richly creamy risotto featuring roasted butternut squash and fragrant fresh sage, slowly cooked on the stovetop to perfect tenderness. This elevated Southern-inspired dish balances sweet squash, savory aromatics, and creamy Arborio rice, ideal for a comforting dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Liquids
- Vegetables & Aromatics
- Herbs & Seasoning
- Fats
- Liquids
- Cheese & Finishing
- Seasoning
Let’s make it
Roasting Squash
Preheat your oven to 200°C (400°F). Toss the diced butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, turning once until tender and caramelized. Set aside to cool slightly.
Sauté Aromatics
Heat the remaining 1 tablespoon olive oil and 25 grams of butter in a large heavy-bottomed skillet or saucepan over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and cook for another minute, stirring constantly to avoid burning.
Toast Rice
Add the Arborio rice to the pan and stir well to coat each grain with the fat and aromatics. Toast the rice for 2 minutes until it becomes slightly translucent around the edges but still opaque in the center.
Deglaze
Pour in the white wine (if using) and stir continuously until it is mostly absorbed by the rice.
Cook Risotto
Begin adding warm chicken stock one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Add Squash and Sage
About halfway through the stock addition (after about 10 minutes), gently fold in the roasted butternut squash and roughly chopped sage leaves (reserve some whole leaves for garnish). Continue cooking and stirring until the rice is done and the squash is heated through.
Finish Risotto
Remove the risotto from heat and stir in the remaining 25 grams of butter and the freshly grated Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper to taste. Cover and let rest for 2 minutes to meld flavors and finish creamy texture.
Serve
Serve immediately, garnished with reserved fresh sage leaves and an extra sprinkle of Parmesan if desired.
Tips & notes
Use warm stock to ensure even cooking and prevent the rice from seizing. Stirring frequently releases the rice's starches, producing the signature creamy risotto texture. Roasting the squash ahead intensifies its sweetness and adds a caramelized depth to the dish. Fresh sage adds a nice aromatic contrast but can be substituted with thyme if unavailable.
Saving it for later
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Avoid leaving at room temperature for more than 2 hours.
Reheating
Reheat risotto gently on the stovetop over low heat, adding a splash of warm water or broth to loosen the texture. Stir frequently until heated through and creamy. Alternatively, microwave in short bursts, stirring in between.
