Golden Butternut Squash Risotto with Sage and Parmesan

Quick Hook

Butternut Squash Risotto is my go-to autumn hug.
Ever tried a dish that tastes sweet, nutty, and savory?

I first made this while learning how to make creamy risotto .
Oh my gosh, I burned one batch learning patience.

Brief Overview

This dish comes from northern Italy.
It sits proud among Italian Rice Dishes and Risotto Dishes.

Difficulty is medium, not hard.
Prep is 20 minutes , roast 25– 30 minutes , total 55 60 minutes .
Makes four generous mains or six sides.

Origin and Feel

Risotto technique is simple but precise.
Arborio risotto recipe methods give that silky texture.

Roasted butternut squash brings color and sweetness.
This version reads like a Sage and Parmesan risotto.

Main Benefits

Butternut is rich in vitamins and fiber.
It’s a Plats Healthy pick for chilly nights.

Perfect for a Vegetarian autumn main course.
Serve with a crisp salad or seared scallops.

What makes it special is the roast.
Caramelized cubes add depth you can’t fake.

Personal Notes and Honest Tips

I always keep stock warm.
Cold stock kills the rhythm. Honestly, trust me.

Stir gently to avoid gluey rice.
A tiny pat of butter finishes it beautifully.

A quick stat: roasted squash ups sweetness by 30%.
Okay, that number is from my tastebuds. Still true.

Transition to Ingredients

Ready to cook this Squash Risotto?
Next, the ingredient list and step-by-step Arborio risotto recipe follow.

Ingredients & Equipment

Main Ingredients

For the roasted squash:

• 1 medium butternut squash bold (about 2 2.5 lb / 900 1,150 g) , peeled, seeded, cubed to 1/2 3/4 inch (1 2 cm). Yields about 4 cups (500 600 g) cubed.
• 2 tbsp olive oil.
• 1/2 tsp kosher salt or 1/4 tsp fine salt.
• Freshly ground black pepper.

For the risotto:

• 2 tbsp unsalted butter (28 g) , divided.
• 1 tbsp olive oil.
• 1 small yellow onion or 2 shallots, finely diced (about 1 cup / 110 120 g).
• 2 garlic cloves, minced.
• 1 1/2 cups Arborio or Carnaroli rice (300 g) .
• 1/2 cup dry white wine (120 ml) , optional.
• 5 6 cups warm low-sodium stock (1.2 1.4 L) .
• 3/4 cup freshly grated Parmesan (75 g) .
• 1 2 tsp chopped fresh sage.
• 1/4 tsp freshly grated nutmeg, optional.
• Salt and pepper to taste.

Quality tips:

• Use good hard cheese. Freshly grated Parmesan tastes brighter.
• Choose plump, firm squash. No soft spots.
• If possible pick Carnaroli for creamier results. Arborio is fine.

Fun fact: Arborio rice can swell to about three times its volume.

Seasoning Notes

Essential combo: sage, Parmesan, and a pinch of nutmeg. They sing together. Aromatics: onion and garlic build the base. Toast them gently.

Flavor enhancers: a splash of white wine and a final pat of butter. Quick subs: use dried thyme if no sage.

Use vegetable stock for a vegetarian autumn main course.

Equipment Needed

Essentials only:

• Rimmed baking sheet for roasting.
• Heavy bottomed saucepan or Dutch oven for risotto.
• Ladle.
• Wooden spoon or flat edged spatula.
• Chef’s knife, cutting board, grater, measuring cups and spoons.

Common household swaps:

• Use a large skillet if no Dutch oven.
• A soup ladle works for adding stock slowly.
• Box grater stands in for a microplane.

I make this Butternut Squash Risotto when the leaves fall. Honestly, it feels like comfort in a bowl. It’s simple. It’s classy. It’s one of those Italian rice dishes that never fails.

Cooking Method

Prep Steps

Get your mise en place. Peel and cube 1 medium butternut squash into 1/2 3/4 inch pieces. Grate 3/4 cup Parmesan. Chop onion, mince garlic, chop sage.

Save time by roasting squash while you prep rice. Keep stock warm in a saucepan. Have a ladle nearby.

Safety first. Use a sharp knife and cut on a stable board. The oven is hot at 425° F ( 220° C). Handle with oven mitts.

Fun fact: Arborio rice releases starch as you stir. That starch makes the sauce creamy.

step-by-step Process

1. Preheat oven and roast. Toss squash with 2 tbsp olive oil, salt, pepper. Roast at 425° F ( 220° C) for 20– 30 minutes until golden browned and fork tender.
2. Warm the stock. Keep 5 6 cups stock at a bare simmer ( about 180° F / 82° C ).
3. Sauté aromatics. Melt 1 tbsp butter with 1 tbsp olive oil. Cook onion 4– 6 minutes until translucent. Add garlic 30 seconds.
4. Toast rice and deglaze. Add 1 1/2 cups Arborio. Toast 1– 2 minutes until edges look translucent. Pour 1/2 cup white wine and let it mostly evaporate.
5. Add stock gradually. Add 1/2 3/4 cup warm stock at a time. Stir gently and wait until mostly absorbed. Continue for 18– 22 minutes until al dente.
6. Fold in squash and finish. Stir in most roasted squash. Remove from heat. Add 1 tbsp butter, 3/4 cup grated Parmesan, and chopped sage. Adjust seasoning.
7. Rest and serve. Let sit 1– 2 minutes off heat. Serve immediately while loose and creamy.

Visual cues: rice should be creamy and loose. A faint white core shows perfect al dente. Squash should be caramelized at the edges.

Pro Tips

Use Carnaroli if you can; it's ideal for creaminess. Stir often but gently. Don’t whip the rice; that makes it gluey.

Common mistakes: adding cold stock and over stirring. Both ruin texture.

make-ahead option: roast squash a day before. Keep in fridge. Finish risotto just before serving for best results.

Honestly, this Butternut Squash Risotto is my go-to vegetarian autumn main course. It feels fancy but cooks like a cozy weeknight. Try this Sage and Parmesan risotto tweak next time.

Recipe Notes quick snapshot

Fun fact: risotto technique is centuries old in northern Italy. I learned this the hard way. My first attempt was stodgy.

After many stirs I nailed the texture. This Butternut Squash Risotto is creamy, not gluey. It’s a real crowd pleaser.

Serving Suggestions plating and pairings

Spoon the risotto into warm bowls. Scatter roasted butternut squash cubes on top. Add a handful of fried sage leaves. For a showy finish, drizzle brown butter and sprinkle extra Parmesan.

This works as a main. It also shines as a side for roast chicken. Try it with a simple arugula salad.

For drinks, pick a dry Chardonnay or a crisp cider. It pairs like classic Italian Rice Dishes should.

Storage Tips keep it tasty

Cool leftover risotto quickly. Store in an airtight container. Refrigerate up to 3 days.

Freezing is possible but changes texture. Freeze in meal sized portions. Thaw in the fridge overnight.

Reheat gently. Add a splash of warm stock. Stir over low heat until loose and creamy. This is how to make creamy risotto again.

Variations swap and adapt

For a vegan twist use olive oil and a vegan Parmesan. That keeps it rich without dairy. For gluten-free, no change needed. Arborio rice is naturally gluten-free.

Swap roasted butternut squash for kabocha in autumn. Add sautéed mushrooms for an earthy Mushroom Butternut version. For Sage and Parmesan risotto vibe, brown the sage in butter and spoon over each serving.

Nutrition Basics simple and honest

Per serving this risotto has about 580 calories. It gives protein from cheese and some fiber from squash. The dish offers beta carotene.

That’s great for eye health. It’s also a comforting vegetarian autumn main course.

Arborio risotto recipe tips: keep stock warm and stir gently. Roast squash at 425° F ( 220° C) until caramelized.

Cook rice about 18 22 minutes from first ladle of stock.

Conclusion a friendly nudge Honestly, make this for friends. It feels fancy but is easy. You’ll love the sweet roasted squash against salty Parmesan.

Try it soon and tell me how it went.