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To make creamy butternut squash sage risotto, gather these key items: - 1 medium butternut squash, peeled and cubed - 1 cup Arborio rice - 4 cups vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon butter - 1/2 cup grated Parmesan cheese - 1/4 cup heavy cream - 1 tablespoon fresh sage, chopped (plus extra for garnish) - Salt and pepper to taste You can make your risotto even tastier with these extras: - A pinch of nutmeg for warmth - Toasted pumpkin seeds for crunch - Lemon zest for brightness If you need to swap some ingredients, here are good options: - Replace butternut squash with pumpkin or sweet potato. - Use chicken broth instead of vegetable broth for more flavor. - If you want to skip dairy, try coconut cream instead of heavy cream. - For a vegan version, omit Parmesan or use a nut-based cheese. First, heat the vegetable broth in a saucepan over low heat. Keep it warm but do not boil it. This helps the rice cook evenly. Next, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash. Sauté for about 8-10 minutes until it turns tender. Once done, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Toss in the finely chopped onion. Cook until it becomes translucent, which takes about 3-4 minutes. Then, add 2 cloves of minced garlic and cook for an extra minute. After that, stir in 1 cup of Arborio rice. Cook it for 2-3 minutes until it looks slightly translucent around the edges. Now, start adding the warm vegetable broth. Use a ladle to add it one scoop at a time. Stir constantly and wait until most of the liquid is absorbed before adding more. Continue this process for 15-20 minutes. The rice should be creamy and al dente by the end. Once the rice is cooked, bring back the sautéed butternut squash. Add 1/4 cup of heavy cream, 1 tablespoon of chopped sage, and 1/2 cup of grated Parmesan cheese. Mix everything well until creamy. Season with salt and pepper to taste. Take the skillet off the heat and let it sit for a minute. This helps the risotto thicken. Serve warm, garnished with fresh sage leaves and a sprinkle of extra Parmesan cheese. Enjoy your creamy butternut squash sage risotto! To get that creamy risotto texture, always use Arborio rice. This rice has high starch, which makes the dish rich. Stir the rice often and add broth slowly. This helps the rice release its starch and become creamy. Remember to cook until it's al dente, so it has a bit of bite. If it seems too thick, add a bit more broth to loosen it up. When cooking butternut squash, cut it into even pieces. This way, it cooks at the same speed. Sauté it until it's tender, about 8-10 minutes. You want it soft but not mushy. If you want extra flavor, add a pinch of salt while cooking. You can also roast it for a sweeter taste. Just toss the cubes with olive oil and roast them in the oven. Season your risotto well for great flavor. Start with a good amount of salt and pepper. Taste as you cook to adjust it. Adding fresh sage near the end gives a lovely aroma. Don't forget the Parmesan cheese! It adds a salty, nutty flavor. If you want more depth, try a splash of lemon juice or zest right before serving. This brightens up the dish and balances the richness. {{image_2}} You can make this risotto heartier by adding proteins. Grilled chicken adds a nice touch. Cook the chicken separately, then slice it and mix it in. Shrimp also works well. Just sauté the shrimp in olive oil until they turn pink. Add them to the risotto in the last few minutes of cooking. This boosts flavor and makes the dish more filling. For a vegetarian version, you can keep the dish as is. Just use vegetable broth and skip the cheese. To make it vegan, replace the Parmesan with nutritional yeast. Add a splash of lemon juice for a bright flavor. Use coconut cream instead of heavy cream for richness. This keeps it creamy while staying plant-based. Herbs and spices can change the dish’s flavor. Try thyme or rosemary for a different taste. These herbs pair well with butternut squash. You can also add a pinch of nutmeg for warmth. If you like heat, a sprinkle of red pepper flakes adds a nice kick. Experimenting with herbs keeps every bite exciting and fresh. To store leftover risotto, let it cool first. Once cool, place it in an airtight container. This keeps the flavors fresh and stops it from drying out. You can store it in the fridge for up to three days. Make sure you label the container with the date. This helps you know when to eat it. When reheating risotto, add a splash of broth or water. This helps restore the creamy texture. You can use a microwave or stove. If using a microwave, heat in short bursts. Stir in between to warm it evenly. On the stove, heat it in a pan over low heat. Stir constantly until hot. This keeps it from sticking. Freezing risotto can work well if done right. First, let it cool completely. Then, scoop portions into freezer bags. Squeeze out the air and seal them tightly. Label with the date and freeze. It stays good for up to three months. To thaw, move it to the fridge overnight. Reheat gently, adding broth or water as needed. This keeps it creamy and tasty. Yes, you can make this risotto ahead of time. Cook it, then let it cool. Store it in an airtight container in the fridge for up to 3 days. When you want to eat it, reheat it slowly on the stove with a splash of broth or water. This helps bring back the creaminess. If you do not have Parmesan cheese, there are great options. You can use Pecorino Romano for a saltier flavor. Nutritional yeast works well for a vegan option. Cream cheese can also add a nice rich taste, but it will change the flavor slightly. You will know the risotto is done when the rice is creamy and has a slight bite. Taste a grain. It should feel firm but not hard. If it’s too chewy, let it cook a few more minutes, adding broth as needed. Feel free to mix in other veggies. Peas, spinach, or mushrooms add great flavor. Roasted carrots or zucchini can also work well. Just remember to sauté them first, so they blend nicely into the creamy risotto. This blog post explored making a creamy butternut squash sage risotto. We discussed essential ingredients and some tasty options for extra flavor. You learned step-by-step instructions to create the dish and tips for a perfect texture. We also shared fun variations and storage tips to keep your risotto fresh. In conclusion, this risotto is flexible and easy to customize. It’s a warm dish perfect for any dinner. Enjoy making it your own!

Creamy Butternut Squash Sage Risotto

Savor the flavors of fall with this creamy butternut squash sage risotto recipe! This delicious dish combines tender butternut squash, Arborio rice, and savory herbs for a comforting meal that's perfect for chilly nights. With simple ingredients and easy-to-follow steps, you’ll create a risotto that’s rich and creamy in no time. Click through now to explore this recipe and elevate your cooking game!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 cup Arborio rice

4 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

1 tablespoon fresh sage, chopped (plus extra for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.

    Sauté Squash: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and sauté for about 8-10 minutes until tender. Remove from skillet and set aside.

      Cook Aromatics: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

        Toast Rice: Stir in the Arborio rice, cooking it for about 2-3 minutes until it becomes slightly translucent around the edges.

          Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.

            Incorporate Squash and Cream: Once the rice is cooked, stir in the sautéed butternut squash, heavy cream, chopped sage, and grated Parmesan cheese. Mix everything until combined and creamy. Season with salt and pepper to taste.

              Serve: Remove from heat and let it sit for a minute to thicken. Serve warm, garnished with fresh sage leaves and an extra sprinkle of Parmesan cheese.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings