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Butternut Squash Risotto with Sage

This butternut squash risotto with sage is an easy, one-pot, vegetarian meal that serves a crowd or makes great leftovers for weekday meals. It also freezes really well for weeks to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 2 tablespoons butter
  • 2 shallots, minced
  • 1 small butternut squash, peeled and 1/2″ cubed
  • 1 1/2 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

Instructions

  1. In a large pan over medium heat, melt the butter.
  2. 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.
  3. Halfway through the butternut squash cooking, season it with salt and pepper, add in minced sage leaves, and stir to combine.
  4. Add in arborio rice and stir well to ensure it is well coated with the butternut squash mixture.
  5. 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.
  6. Once all of the liquid has been absorbed, stir in parmesan cheese and season with salt and pepper to taste.
  7. Serve immediately with more parmesan cheese and sage if desired.
  8. Enjoy!

Notes

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.

Nutrition

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