Butternut Squash and Sage Risotto
This Butternut Squash and Sage Risotto is a creamy, velvety dish that balances the natural sweetness of roasted squash with the earthy aroma of fresh sage. Unlike clumpy, pilaf-style rice, this risotto is luxuriously smooth, rich, and comforting—perfect for a cozy dinner or an elegant side. The short-grain rice absorbs the flavorful chicken stock gradually, creating a luscious texture that melts in your mouth.
The recipe highlights roasted butternut squash, sautéed shallots and garlic, and a touch of dry sherry for depth. A finishing touch of mascarpone cheese adds creaminess and rounds out the flavors beautifully. Every bite offers a harmony of sweet, savory, and herbaceous notes, making it a standout dish for both weeknight meals and special occasions.
Butternut Squash and Sage Risotto
Course: Main / SideCuisine: ItalianDifficulty: Medium4
servings15
minutes35
minutes320
kcalIngredients
1 pound butternut squash, peeled and cut into bite-sized pieces
2 tablespoons canola oil
2 cloves garlic, minced
1 small shallot, minced
6–8 fresh sage leaves, thinly sliced
4 cups chicken stock (or vegetable stock)
2 tablespoons butter
1 cup short-grain rice (Arborio or Carnaroli)
¼ cup dry sherry
2 tablespoons mascarpone cheese
Salt and freshly ground black pepper, to taste
Directions
- Prepare the Butternut Squash
Peel about 1 pound of butternut squash and cut it into uniform bite-sized pieces. This ensures even roasting. Toss the squash with a neutral oil, such as canola, and spread it on a baking sheet. Roast in a preheated oven at 400°F (200°C) until caramelized and tender, about 20–25 minutes. - Prep Aromatics
Finely mince two cloves of garlic and one small shallot. Wash and thinly slice fresh sage leaves into ribbons. These aromatics form the flavor base for the risotto. - Warm the Stock
In a saucepan, gently heat 4 cups of chicken stock (or vegetable stock for a vegetarian version). Keeping the stock warm allows the rice to cook evenly without cooling down the mixture. - Sauté Shallots and Garlic
In a separate large pan, melt 2 tablespoons of butter over medium-low heat. Add the shallots with a pinch of salt and cook for 2–3 minutes until softened. Add the garlic and sauté briefly, about 30 seconds, until fragrant. - Toast the Rice
Add 1 cup of short-grain rice (Arborio or Carnaroli) to the pan and toast for about 1 minute. This enhances the nutty flavor and helps the rice hold its structure. - Deglaze and Add Stock
Pour in ¼ cup of dry sherry and stir to deglaze the pan. Begin adding warm chicken stock one to two ladlefuls at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 18–20 minutes. - Incorporate Roasted Squash
Halfway through cooking, fold in the roasted butternut squash. Gently mash some pieces with a spoon to create creamy pockets while leaving others intact for texture and visual appeal. - Finish with Cheese and Seasoning
Once the risotto has absorbed the last of the stock and reached a creamy consistency, remove from heat. Stir in 2 tablespoons of mascarpone cheese to enrich the texture. Season with salt and freshly ground black pepper to taste. - Serve
Spoon the risotto into serving bowls and garnish with fresh sage ribbons. Serve immediately to enjoy its creamy texture at its best.
Recipe Video
Notes
- For extra flavor, gently mash some roasted squash into the risotto while leaving some chunks for texture and visual appeal.
