Butternut Squash & Sage Risotto
This Butternut Squash Risotto is a simple one-pan meal that serves a crowd or makes great leftovers for days of weekday lunches to come.
This recipe was inspired by a reader request from Facebook. Although I used to make risotto more frequently, I’ve gotten out of the habit in the last year or so. One of the things I find funny about cooking is how cyclical it can be; people will often keep a couple of recipes in their repertoire for a certain period of time only to create a new rotation a few months later. When I’m working with clients individually I often tell people they don’t need to be experts in the kitchen in order to eat well, they just need a few go-to meals they can whip together in a pinch. Whether you are cooking for one or four, just a couple of simple breakfast ideas and simple dinner ideas can go a very long way it helping to create a week’s worth of balanced meals.
Although many people think risotto is a complicated dish, it’s truly not, it’s simply a labour of love. I do my best to keep the recipes I share really quick and simple recipes, or sometimes they just need to be one or the other. This particular recipe is not necessarily quick, although it’s still ready in under an hour, but it is really simple to prepare. If you can chop, pour and stir, you will have no problem making this butternut squash risotto. Plus, if you really wanted to help cut down on time, simply buy your squash pre-chopped at the grocery store.
Butternut Squash & Sage Risotto
This butternut squash risotto is an easy one pan vegetarian meal that serves a crowd or makes great leftovers for weekday meals. It also freezes really well for weeks to come.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Mains, Soups & Stews
- Cuisine: Vegetarian, Gluten-Free
- 2 tablespoons butter
- 2 shallots, minced
- 1 small butternut squash, peeled and 1/2″ cubed
- 1.5 cups arborio rice
- 10 sage leaves
- 6 cups chicken or vegetable broth
- 1/4 cup parmesan cheese
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- In a large pan over medium heat, melt the butter.
- Add minced shallot and cook for 4-5 minutes until tender and translucent. Add cubed butternut squash (keeping the cubes to 1/2″ inch will help them cook faster and more evenly), and cook for 6-8 minutes, stirring often, until edges start to soften.
- Halfway through the butternut squash cooking, season it with salt and pepper, add in minced sage leaves, and stir to combine.
- Add in arborio rice and stir well to ensure it is well coated with the butternut squash mixture.
- Reduce heat to medium-low and add 1/2 cup of broth. Cook, stirring gently until all of the liquid is absorbed. Add remaining broth 1/2 cup batches at a time, stirring until all of the liquid is combined, before adding more, until all of the broth has been absorbed and the rice is tender, approximately 30-35 minutes.
- Once all of the liquid has been absorbed, stir in parmesan cheese and season with salt and pepper to taste.
- Serve immediately with more parmesan cheese and sage if desired.
Optional: For extra flavour, you can gently fry a handful of additional sage leaves in olive oil while the risotto is cooking and scatter them over the risotto to serve.