Name: Butternut Squash Risotto with Sage and Parmesan Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 cups butternut squash (peeled and cubed, about 1 small squash); 2 tbsp olive oil; Salt & pepper, to taste; 4 cups vegetable broth (or chicken broth), warmed; 2 tbsp olive oil (or butter); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 1/2 cups Arborio rice; 2 tbsp fresh sage (finely chopped); 1/2 cup grated Parmesan cheese (plus more for garnish); 2 tbsp butter (for finishing); Salt & pepper, to taste

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If cozy comfort had a flavor, it would be this Butternut Squash Risotto with Sage and Parmesan. Imagine a creamy, golden risotto, kissed with nutty Parmesan and sweet roasted butternut squash, all lifted by the earthy aroma of fresh sage. This Italian-inspired classic is perfect for vegetarian mains or as the star side dish at your next dinner party. Each bite is a celebration of autumnal goodness, silky rice, and melt-in-your-mouth squash—so comforting, you’ll want to share this recipe with every friend you know!

Butternut Squash Risotto with Sage and Parmesan Recipe

Ingredients You’ll Need

This Butternut Squash Risotto with Sage and Parmesan comes together with simple but high-impact ingredients. Each one has an essential role—whether it’s building creamy texture, adding warmth, or bringing that irresistible savory richness.

Butternut squash: Roasting this autumnal favorite adds nutty sweetness and a vibrant orange color that brightens the whole dish.
Olive oil: Brings a silky finish to both your roasted squash and sautéed veggies, while keeping the dish light and lush.
Salt & pepper: Essential for seasoning every layer—don’t be shy, tasting as you go really pays off.
Vegetable broth (or chicken broth): Choose a flavorful broth that you love; it’s the backbone of creamy risotto and gives the rice depth.
Onion: Sautéed onion melts into the risotto, lending sweetness and body to every bite.
Garlic: Just two cloves make all the difference—aromatic and savory, they match perfectly with the salty Parmesan.
Arborio rice: This short-grained Italian rice releases loads of starch, which is the secret behind beautifully creamy risotto.
Fresh sage: Earthy and fragrant, it’s the herbal note that ties squash and cheese together effortlessly.
Parmesan cheese: Grated Parmesan brings a salty, nutty punch and will melt right into your risotto for restaurant-level creaminess.
Butter: A swirl of butter at the end makes this dish lush, glossy, and absolutely craveable.

How to Make

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss your butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them for 20 to 25 minutes, stirring once, until they’re caramelized and fork-tender. This little bit of roasting works magic, bringing out every ounce of sweet, nutty flavor and adding a gorgeous hue to your finished risotto.

Step 2: Warm the Broth

In a small saucepan, keep your vegetable or chicken broth warm over low heat. Adding warm broth helps the Arborio rice cook more evenly and get irresistibly creamy—cold broth is a big no-no for risotto texture!

Step 3: Sauté the Aromatics

In a large skillet or Dutch oven, heat olive oil (or butter, for extra indulgence) over medium heat. Toss in your onion and cook for about 5 minutes, stirring often, until it’s soft and translucent. Stir in the garlic for a minute more, just until fragrant—this starts your risotto off with a foundation of deep, savory flavor.

Step 4: Toast the Rice

Add the Arborio rice to the pan, stirring so each grain gets a coating of oil. Sauté for 1 to 2 minutes, letting the rice get just slightly toasty and translucent around the edges. This step helps the rice hold its texture and flavor as it cooks—it’s a classic risotto secret!

Step 5: Gradually Add Broth

Begin adding the warm broth one ladle at a time. After each addition, stir gently but steadily, letting the rice soak up the broth before you add more. Keep going—ladle, stir, absorb, repeat—until your rice is plump, creamy, and just al dente (about 18 to 20 minutes). This methodical process is the heart of truly luxurious Butternut Squash Risotto with Sage and Parmesan!

Step 6: Stir in Butternut Squash and Sage

Once your risotto has achieved that perfect creamy consistency, gently fold in the roasted butternut squash cubes and chopped fresh sage. The squash will partially melt into the rice, infusing every bite with sweet flavor, and the sage adds a bright note that makes this dish so special.

Step 7: Finish with Parmesan and Butter

Take the risotto off the heat. Add the grated Parmesan and two tablespoons of butter, stirring until glossy and smooth. Taste and adjust seasoning with salt and pepper. This final touch is what makes Butternut Squash Risotto with Sage and Parmesan truly swoon-worthy!

Step 8: Serve

Spoon the risotto into warm bowls, and don’t forget to shower it with extra Parmesan and a few fresh sage leaves for garnish. Serve immediately for the ultimate comfort-food experience.

How to Serve

Garnishes

The finishing touches take this dish to the next level. A sprinkle of freshly shaved Parmesan adds a nutty edge and gooey texture, while a few crisp sage leaves or a drizzle of good olive oil give a pop of color and fragrance that promises a special meal.

Side Dishes

Butternut Squash Risotto with Sage and Parmesan truly shines alongside a simple green salad, steamed asparagus, or garlicky sautéed greens. If you’re making it a bigger meal, consider serving with roasted chicken or seared mushrooms for depth.

Creative Ways to Present

Wow your dinner guests by spooning the risotto into hollowed-out roasted squash halves or individual ramekins. Alternatively, serve as a small appetizer portion topped with crispy fried sage, or layer it inside roasted bell peppers for a colorful twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let the risotto cool completely before transferring it to an airtight container. Stored in the fridge, Butternut Squash Risotto with Sage and Parmesan will keep beautifully for up to three days, ready for an easy reheated lunch or dinner.

Freezing

While risotto is best fresh, you can freeze it for up to one month in a well-sealed container. Thaw overnight in the refrigerator, then reheat gently—just know the texture will be a bit softer, but still really tasty.

Reheating

To bring your risotto back to its best, place it in a saucepan with a splash of broth or water. Warm gently over low heat, stirring often, until hot and creamy again. A little extra butter or Parmesan stirred in at the end helps refresh it beautifully.

FAQs

Can I use a different type of rice?

For the creamiest results, Arborio rice is your best choice—it’s designed for risotto. Carnaroli or Vialone Nano also work well if you can find them, but regular long-grain rice won’t give you the same lush texture.

Is it okay to use dried sage instead of fresh?

Fresh sage brings a lovely intensity and bright color, but if you only have dried, use about a third of the amount called for. Sprinkle it in early while toasting the rice to help it release its flavor.

Can I make Butternut Squash Risotto with Sage and Parmesan vegan?

Absolutely! Use a good-quality vegan butter and swap in a vegan Parmesan alternative, and choose vegetable broth. The rich, creamy texture will still be there, with all the autumnal flavors.

How do I keep risotto from turning mushy?

Stirring steadily and adding broth gradually is the secret. Make sure each addition is almost absorbed before pouring in more, and check for al dente texture—each grain should be tender but still have a slight bite at the center.

Can I cook the butternut squash right in the risotto?

Yes—if you prefer a softer, more blended squash texture, simply add diced raw squash when you add the broth to your rice, and let it simmer together until both are tender. Roasting, though, really boosts the flavor and color!

Final Thoughts

If you’re searching for a surefire showstopper, this Butternut Squash Risotto with Sage and Parmesan is your answer. Every spoonful is rich, creamy, and deeply satisfying—the perfect meal to treat yourself or impress your favorite people. Give it a try and savor the magic for yourself!