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Ultra close-up macro of creamy roasted butternut squash risotto glistening with brown butter, crispy fried sage leaves, and shaved parmesan cheese

Creamy Roasted Butternut Squash Risotto with Sage

Luxuriously creamy Italian Arborio rice slowly simmered with caramelized roasted butternut squash puree, fragrant shallots, fresh garlic, and warm vegetable broth, then finished with nutty browned butter, crispy fried sage leaves, and freshly grated Parmigiano Reggiano. 100% wholesome comfort in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Butternut Squash Puree & Aromatics:
  • 2 cups roasted butternut squash puree (from 1 medium squash) smoothly blended; canned puree also works great
  • 2 tbsp extra virgin olive oil
  • 2 medium French shallots, finely minced sweeter and milder than onion
  • 3 cloves fresh garlic, finely minced
  • 1.5 cups (approx. 300g) Italian Arborio rice (or Carnaroli) do not rinse rice; starchy coating creates signature creaminess
Simmering Broth & Deglazing:
  • 5 to 6 cups low-sodium vegetable broth (or chicken bone broth) kept warm on low heat in a small pot
  • 1 tbsp fresh lemon juice (or apple cider vinegar) provides bright acidity for deglazing without alcohol
  • 1/2 tsp ground nutmeg traditional pairing that highlights squash sweetness
  • 1/2 tsp fine sea salt and freshly cracked black pepper to taste
Finishing & Brown Butter Sage:
  • 3 tbsp unsalted butter, divided 2 tbsp for brown butter sage, 1 tbsp for risotto finish
  • 12 to 14 leaves fresh sage leaves fried until crisp and aromatic
  • 3/4 cup freshly grated Parmigiano Reggiano cheese plus extra shavings for garnish

Method
 

Stovetop Walkthrough Steps:
  1. Warm Broth & Fry Sage: Keep vegetable broth simmering gently on the back burner. In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add fresh sage leaves and fry for 1 to 2 minutes until crisp and dark green. Immediately transfer crisp sage to a paper towel, leaving fragrant sage butter in the pan.
  2. Sauté Aromatics: Add olive oil, minced shallots, and garlic to the pan. Sauté over medium heat for 3 minutes until soft and translucent, taking care not to brown the garlic.
  3. Toast Arborio Rice: Add dry Arborio rice to the pan. Toast the grains, stirring constantly, for 2 minutes until translucent around the edges and smelling lightly nutty.
  4. Deglaze & Begin Simmer: Pour in fresh lemon juice and a ladle (about 3/4 cup) of warm broth to deglaze the pan fond. Stir constantly until liquid is fully absorbed by the rice.
  5. Incorporate Squash & Ladle Broth: Stir in the smooth butternut squash puree and ground nutmeg. Continue adding warm broth one ladle at a time, stirring frequently in a figure-eight motion. Allow each addition to be absorbed before adding the next, repeating for 18 to 20 minutes until rice is al dente and enveloped in velvety golden cream.
  6. Mantecatura & Garnish: Remove skillet from heat. Vigorously beat in the remaining 1 tablespoon butter and grated Parmigiano Reggiano until glossy and flowing (all'onda). Season with sea salt and black pepper to taste. Spoon into shallow ceramic bowls, top with crispy fried sage leaves and shaved parmesan, and serve immediately!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 58gProtein: 9.5gFat: 13gSaturated Fat: 6.8gCholesterol: 28mgSodium: 540mgPotassium: 490mgFiber: 4.2gSugar: 5.5gVitamin A: 720IUVitamin C: 24mgCalcium: 185mgIron: 2.4mg

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