Introduction
As the air cools and leaves turn golden, there is no dish more comforting or seasonally appropriate than a deeply flavorful risotto. This Creamy Butternut Squash and Sage Risotto is the epitome of fall elegance. Originating in Northern Italy, risotto is a dish of patience and perfection, where Arborio rice is slowly coaxed into a creamy consistency. We elevate this classic with sweet, earthy butternut squash and the aromatic warmth of fresh sage, creating a dinner that is both hearty and sophisticated.
Ingredients
- 1 medium Butternut Squash (about 800g / 1.7 lbs), peeled and cubed
- 1.5 Liters (6 cups) Vegetable or Chicken Broth, kept warm
- 30g (2 tbsp) Olive Oil, divided
- 30g (2 tbsp) Unsalted Butter, divided
- 1 large Yellow Onion, finely chopped
- 300g (1 ½ cups) Arborio Rice
- 120ml (½ cup) Dry White Wine (e.g., Pinot Grigio)
- 10 fresh Sage Leaves, thinly sliced
- 120g (1 cup) Freshly Grated Parmesan Cheese
- Salt and Black Pepper to taste
Step-by-step Preparation
- Prepare the Squash (Time: 20 minutes): Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 15–20 minutes, or until tender and slightly caramelized. Once cooked, mash half of the squash into a smooth purée and reserve the rest. Tip: Roasting the squash deepens its natural sweetness, adding complexity to the final dish.
- Sauté the Aromatics (Time: 5 minutes): In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter and the remaining olive oil over medium heat. Add the chopped onion and half of the sliced sage. Sauté gently until the onion is translucent, about 5 minutes. Do not let the onion brown.
- Toast the Rice (Time: 2 minutes): Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains become translucent. This process, called ‘tostatura,’ seals the starch, which is crucial for creamy texture.
- Deglaze and Simmer (Time: 20 minutes): Pour in the white wine and stir until completely absorbed. Once the wine is gone, begin adding the warm broth, one ladleful at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for 18–20 minutes. Tip: Always use warm broth; adding cold liquid will shock the rice and stop the cooking process.
- Finish the Risotto (Time: 3 minutes): When the rice is al dente (cooked through but still firm to the bite), stir in the butternut squash purée, the reserved roasted squash chunks, the remaining butter, and the Parmesan cheese. Stir vigorously for 1 minute—this final vigorous stirring step, called ‘mantecatura,’ creates the signature creamy wave-like texture.
- Serve: Season with salt and pepper. Let the risotto rest for 2 minutes before serving, garnished with the remaining fresh sage.
Nutritional Information
Per serving (assuming 4 servings): Approximately 520 Calories. This dish is an excellent source of Vitamin A and C from the butternut squash, supporting immune health during the colder months. Arborio rice provides slow-releasing carbohydrates for sustained energy, while the Parmesan adds necessary calcium and protein.
Storage
Risotto is best enjoyed immediately upon preparation. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, the texture will be thicker. Reheat gently on the stovetop, adding a splash of broth or water to restore some creaminess. Avoid microwaving, as this tends to dry out the rice.
Conclusion
This Butternut Squash and Sage Risotto is more than just a meal; it’s an experience. For a complete fall feast, serve it alongside seared scallops or a simple pan-roasted chicken breast. For a vegetarian variation, try substituting the butternut squash with pumpkin or sweet potato. The rich, velvety texture and the warmth of sage make every spoonful a perfect celebration of autumn.