Roasted Butternut Squash Risotto with Crispy Sage Recipe
Roasted Butternut Squash Risotto with crispy sage leaves is the ultimate fall comfort food with cubed butternut squash, wine, and parmesan.
Servings: 4 servings
Calories: 791kcal
Equipment
- Large Skillet or Dutch Oven
Ingredients
Butternut Squash Risotto
- 2.25 pounds butternut squash peeled and cut into bite-size cubes
- 1.5 tablespoon olive oil
- sea salt and black pepper to taste
- 6 tablespoons unsalted butter divided
- 0.5 cup finely chopped yellow onion
- 1.5 cups arborio rice
- 6 ounces white wine
- 4 cups vegetable stock
- 2 tablespoons chopped sage leaves
- 1 cup finely grated parmesan cheese plus more for serving if desired
Crispy Sage
- 1.5 tablespoons olive oil
- 20 fresh sage leaves
Instructions
- Preheat oven to 425 degrees F. Toss cubed butternut squash with 1.5 tablespoons of olive oil and sprinkle with sea salt and black pepper.
- Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft.
- Bring vegetable broth to a boil in a medium saucepan, reduce heat and keep on a low simmer.
- Heat 4-tablespoons of butter in a large skillet or Dutch oven over medium-low heat. Stir in the onion and cook until soft about 3 to 5 minutes, stirring occasionally to keep them from burning.
- Stir the rice into the skillet until completely coated with butter. Cook and stir until rice is shiny and the edges start to look transparent.
- Pour in the wine and simmer until it is completely absorbed. Add one ladle of heated stock at a time, stirring over low to medium-low heat until rice is cooked al dente, about 25 to 30 minutes.
- While the risotto is simmering, heat 1.5-tablespoon of olive oil in a small skillet. Gently fry the sage leaves until crispy, but not dark brown. Carefully scoop out the sage leaves and drain on a paper towel.
- Mash half of the roasted butternut squash with a potato masher into a rustic puree. After the last ladle of broth has be added, stir the mashed butternut squash, two tablespoons butter, and diced sage into the skillet.
- Stir in the parmesan cheese and adjust seasonings as needed. Serve risotto topped with roasted butternut squash cubes and crispy sage leaves while hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stove adding additional broth or water if it is too dry.
- Substitute additional vegetable broth in place of the wine if needed.
- For vegan/dairy-free: substitute vegan butter and cheese.
- I used Parmigiano-Reggiano cheese but traditional parmesan, asiago, or pecorino will also work.
Nutrition
Calories: 791kcal | Carbohydrates: 99g | Protein: 15g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1394mg | Potassium: 1079mg | Fiber: 8g | Sugar: 9g | Vitamin A: 28364IU | Vitamin C: 55mg | Calcium: 380mg | Iron: 6mg
