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Roasted Butternut Squash Risotto with Sage
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Roasted Butternut Squash Risotto with Sage

This Roasted Butternut Squash Risotto is not only a delight to the eye with its vivid colors of orange and green, but oh what an incredibly smooth and sage-y autumnal flavor it possesses as well!  A truly visually magnificent and heavenly flavored risotto!  Mangia mia amici!   
Cuisine: Italian
Author: Roz

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion chopped
  • 4 large cloves of garlic minced
  • 2 Tbsp. olive oil
  • 3 cups Italian arborio rice
  • 6 cups chicken or vegetable broth
  • ½ cup white wine I use Pinot Grigio
  • 2 - 4 cups butternut squash cut into cubes and roasted
  • ¼ cup chopped fresh sage
  • ¼ cup cream
  • 1 cup freshly grated Parmigiano-Regiano cheese Parmesan
  • ¼ cup freshly grated Pecorino-Romano cheese optional, but it really tastes better with this
  • salt and white pepper to taste
  • Garnish: Chopped fresh sage, chives, or Italian parsley

Instructions

  • On low-medium heat, heat the butter and olive oil together.
  • Saute' onions for about 5 minutes.
  • Add and saute' garlic for about another 5 minutes.
  • Place butternut squash cubes on a large baking pan with 'sides' so that the cubes don't fall off the pan.
  • Drizzle olive oil all over squash cubes to coat evenly.
  • Sprinkle the chopped sage all over the oil-covered squash cubes to evenly coat.
  • Roast in a 450 degree (F) oven for 15 minutes.
  • Increase the oven heat to "broil" and roast for another 5 - 10 minutes, keeping a close eye on the squash to prevent it from burning.
  • If the squash is not dark enough or roasted enough for your preferences, continue to roast until desired. I like to roast vegetables until a dark char appears on the edges of the vegetables.
  • Remove squash from the oven and set aside to continue preparing the risotto.
  • Add arborio rice to the sauteed onions and garlic; stir thoroughly.
  • Begin to add the HOT broth, one cup at a time; stirring the mixture until the liquid is fully absorbed.
  • Add another cup of broth, stirring until liquid is absorbed; continue this process, stirring constantly, until all broth is absorbed into the rice.
  • The rice will bemuse more creamy as you continue to stir.
  • Add the wine, stir until absorbed completely.
  • Add the cheese(s) and stir until fully incorporated and creamy.
  • Add the cream and stir until creamy.
  • Add salt and pepper to taste.
  • TASTE, TASTE, TASTE and add any more of the ingredients that you prefer: more sage? more cheese? more cream? Add whatever your taste preferences desire!
  • Garnish: More roasted butternut squash cubes, chopped sage, chives, or Italian parsley.

Notes