Butternut Squash Risotto with Cheese (Risotto alla Zucca)

Butternut Squash Risotto with Cheese and Sage is a classic autumn dish and the ultimate comfort food to serve this fall and winter! Loaded with protein, it’s creamy, delicious, and made in one skillet! Easy enough to make after a long day at work, and impressive enough to serve guests!

 

Butternut Squash Risotto…

Butternut Squash Risotto with Cheese and Sage makes a hearty and filling dish, enough to serve as the main meal. It’s a dish made with rich and creamy Italian rice called Arborio, and chunks of fresh butternut squash.

All you need is a few ingredients to make this risotto outstanding to serve for family or guests. Plus, it is a One-Skillet dish you can whip up in less than 30 minutes! 

If you love risotto? Then you should try Creamy Asparagus Risotto, Cacio e Pepe Risotto, and

Notes and Helpful Tips For Success:

• Always look for pre-cut packages of butternut squash in your supermarket. It will save a lot of time in the prep work. And, if you find it pre-cut? You may need to cut them again into smaller pieces about 1/2-inch thick.
• A small butternut squash usually yields 3 to 4 cups when diced, and if you prefer, you can freeze the remaining for future use in soups and stews.
• Can we use other herbs? If you don’t have any sage, you can use fresh basil and Italian parsley.

Ingredients Needed for Butternut Squash Risotto:

(*Follow our step-by-step directions, or jump down to the bottom for our full recipe card.) 

• 3 Tbsp. unsalted butter – divided
• 1 Tbsp. extra virgin olive oil
• 3 cups butternut squash- peeled, seeded, and diced
• 3/4 cup onion – finely chopped
• 1+ 3/4 cups Arborio rice
• 1/2 cup white wine
•  5 to 6 cups vegetable broth or water- simmering in a saucepot
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 Tbsp. fresh sage – finely chopped
• 2 Tbsp. fresh parsley – finely chopped

Directions To Make It:

1.  First, in a medium saucepan, pour the vegetable broth and heat on low heat.

2.  Meanwhile, in a large sauté deep pan, or large deep skillet, heat add olive oil and 1 tablespoon of butter over medium heat.  Add squash and chopped onion. Gently sauté for about 3 to 5 minutes, until the onion becomes translucent, and the squash softens.

3.  Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 3 to 5 minutes. Pour in the wine and simmer on low heat until the liquid evaporates.

4.  Add 3 cups of the simmering broth to the rice.  Raise the heat; bring to a boil.  Cook the rice for about 15 minutes, stirring often.   As the rice absorbs the broth, you will need to add some more broth each time, about 1/4 to 1/2 cup each time.

5.  Continue to cook the rice until tender to the bite.  Cooking time is approximately 18 minutes.  Be careful not to add too much broth at the end of the cooking time. The rice should be naturally creamy, but not swimming in broth.

6.  Stir in the grated Parmigiano-Reggiano and fresh sage. Remove from heat and stir in the parsley and 2 tablespoons of butter.  Serve with more grated Parmesan cheese at the table.

   

More Recipes for Butternut Squash:

• Healthy Butternut Squash Zucchini Soup
• Butternut Squash Casserole
• Butternut Squash Ravioli
• Butternut Squash Mac and Cheese
• Healthy Italian Butternut Sweet Potato Casserole
• Oven-Roasted Sweet Potato Butternut Squash Carrots with Olive Oil and Pancetta

And, More Risotto Recipes You’ll Love!

• Best Creamy Lemon Risotto with Baby Peas 
• Risotto con Funghi (Mushrooms)
• Creamy Asparagus Risotto
• Spring Risotto with Vegetables ( Risotto Primavera)

Hello friends!  Are you cooking with us?  If you make this butternut squash risotto with cheese and sage, leave a comment below, and don’t forget the stars! Snap a photo and hashtag it on Instagram @2sistersrecipes and Pinterest – we’d love to show the world!

Happy Cooking! 🙂

xo anna and liz