Roasted Butternut Squash & Sage Risotto
This Roasted Butternut Squash & Sage Risotto recipe comes together so beautifully in one pot! Make a big batch of this for your family or when hosting - or simply make it for date night. Everyone will enjoy it!
Servings 4
Ingredients
- 1 cup Arborio rice
- 1 butternut squash, cut into cubes
- 2 tbsp butter, unsalted
- 2 tbsp olive oil, divided
- 1 cup white wine
- 5-6 fresh sage leaves
- 1/2 tsp nutmeg
- 7 cups chicken stock
- 1 white onion, diced
- salt & pepper
Instructions
- Preheat oven to 375F degrees. Peel the butternut squash, remove the seeds and cut it into cubes. Add to a lined baking sheet with parchment paper. Toss in olive oil, salt & pepper. Add sage leaves to a baking sheet and bake for 35-40 minutes until soft & roasted.
- When the butternut squash has been cooking for 20 minutes – start the risotto. In a small pot, add chicken stock to a pot and bring to a boil.
- Add olive oil to a med-high temp Dutch oven or pot & add in the onion. Add in rice and stir together. Deglaze the pan with white wine and make sure to constantly stir. Continuously stir in 2 ladles of chicken stock at a time. Make sure to constantly stir until all the liquid is absorbed. If the risotto is looking dry, add 1 ladle at a time and mix together. Add in butter and mix together until combined. Make sure to season with salt & pepper.
- Once the risotto is cooked, remove from heat and remove butternut squash & sage from the oven. Add in only butternut squash and stir into the risotto until all rice is evenly coated. Grate in nutmeg and 1/2 cup Parmesan cheese. Season with salt & pepper as needed.
- Plate risotto and top with black pepper, and Parmesan cheese and finish with olive oil. Garnish with chopped fresh sage and enjoy!
Notes
Serve this with your favorite wine and a delicious side salad, and you have the perfect meal!