Creamy Roasted Squash Risotto with Crispy Sage
Tender and roasted butternut squash with buttery risotto, lots of brown butter and sage. I top it with more Parmesan cheese, salted butter and all the fresh thyme I have patience for.
It’s really delicious. Don’t be fooled – risotto isn’t hard. You don’t need to go to culinary school to make it. It takes a little bit of time, but if you can multi-task in the kitchen, it comes together without much effort.
I've been craving...
a simple yet kind of fancy mid week meal. I also wanted something that is vegetarian (well, I used chicken bone broth)…comforting like pasta but changing it up a bit.
Risotto isn’t hard to make. With a few high quality ingredients, you can be on your way to making this great traditional meal.
Make it your own by adding…
- roasted mushrooms
- caramelized onions
- grilled shrimp or salmon
- basil, oregano or dill
- mascarpone cheese
Check out more vegetarian recipes
Creamy Roasted Squash Risotto with Crispy Sage
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1/2 butternut squash, peeled + diced (or 2 heaping cups of prepared diced)
- 1 tablespoons olive oil, divided in half
- 5 tablespoons butter, divided
- 8–10 fresh sage leaves
- 2 medium shallots, minced
- 1 cup arbiatta rice
- 1 large garlic clove, minced
- 1/2 teaspoon salt and pepper, plus more for seasoning at the end
- 3/4 cup white wine
- 3–4 cups chicken bone broth (or vegetable stock)
- 1 heaping cup freshly grated Parmesan cheese
- fresh thyme sprigs
Instructions
- Preheat your oven to 400F. Place the diced butternut squash on a baking sheet tray and drizzle the olive oil on top. Toss to coat and sprinkle a large pinch of each salt and pepper. Spread out and roast in the oven for 10 minutes.
- Check on the squash (depending on the size of your dices) – use a fork or knife for tenderness. Toss and roast for more time if needed. Remove from the oven when finished cooking and let cool on the baking sheet tray until needed.
- Meanwhile, start the risotto by melting 3 tablespoons butter in a medium saucepan with edges, over medium/low heat. Once melted add in the sage leaves (place them around the pan so they aren’t touching) and pan fry them for 1 minute on each side. Remove from the pan and place them on a small plate or cutting board.
- Add the shallots and sauté for 2-3 minutes, stirring occasionally until they are softened. Add in the rice, garlic, salt and pepper Stir to coat the rice with the butter mixture. Cook for 2 minutes, stirring occasionally.
- Pour in the wine and stir to combine. Let the mixture come up to a simmer and stir until the wine has been absorbed.
- In batches, pour in 1 cup of chicken bone broth. Stir to combine and let it come up to a simmer. Stir occasionally (roughly every 30 seconds). When most of the liquid has been absorbed, start this process over again with 1 cup of broth and stirring occasionally.
- Add in 1/2 of the roasted butternut squash. Stir to combine and continue cooking.
- Taste test the rice after 3 cups of liquid have been added. If the rice still has a bite add in 1/2 cup and stir. When the rice is almost finished cooking, turn the heat off. Taste test for salt – sprinkle in more if needed.
- Pour in any remaining broth, the rest of the squash, Parmesan cheese, 2 tablespoons of butter and about 1 teaspoon fresh thyme leaves.
- Serve with the fried sage leaves as a garnish and enjoy right away.
Notes
When I say “prepared diced”, I mean store bought in your produce section. My grocery store, has small containers of it available for sale…and let’s just say, it saves so much time.
- Prep Time: 10
- Cook Time: 35
- Category: vegetarian
- Method: stove-top
- Cuisine: Italian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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