Butternut squash and sage risotto is a creamy and comforting dish that combines the sweetness of squash with the earthy aroma of sage. Originating from northern Italy, risotto is traditionally made with Arborio rice, which releases its starch during cooking to create a silky, velvety texture. This version is perfect for autumn but can be enjoyed all year round, ideal for both an elegant dinner and a family meal.
The butternut squash, cut into cubes, is added halfway through cooking, providing a slightly sweet flavor and a soft texture that contrasts with the creaminess of the rice. The crispy fried sage leaves add a final touch that elevates the dish with their intense flavor. The melted Parmesan cheese integrates all the elements, creating a perfect balance between sweet, salty, and umami.
This risotto is a satisfying vegetarian option and can easily be adapted to a vegan version using vegetable broth and vegan cheese. Its preparation requires patience and attention, as the rice must be cooked slowly, adding broth little by little and stirring constantly. The result is a dish that impresses with its flavor and presentation, ideal for surprising your guests.
Prep
30 min
Servings
4
Sauté chopped onion in olive oil until softened.
Add Arborio rice and cook for 2 minutes.
Pour in white wine and stir until absorbed.
Begin adding warm broth gradually, stirring constantly.
Add diced butternut squash when halfway through cooking.
Continue adding broth until the rice is creamy and cooked.
Stir in Parmesan cheese and season with salt and pepper.
In a separate pan, fry sage leaves in olive oil until crispy.
Serve risotto topped with crispy sage leaves.
