One Dish Meals/ Rice and Grains/ Under 30 Minute Meals

Butternut Squash Risotto with Cheese and Sage (Risotto alla Zucca)

Butternut Squash Risotto with Cheese and Sage by 2sistersrecipes.com

Butternut Squash Risotto with Cheese and Sage is a classic autumn dish and the ultimate comfort food to serve this fall!  An Italian savory dish, this Butternut Squash Risotto is creamy, delicious and a real treat!  It’s easy enough to make after a long day at work, and impressive enough for a dinner party!

Rich and creamy rice with chunks of butternut squash along with the savory flavors of grated Parmigiano cheese and the aromatic flavor of fresh sage makes this risotto an outstanding dish to serve on a chilly night.

 

 

Butternut Squash Risotto with Cheese and Sage by 2sistersrecipes.com

 

Butternut Squash Risotto with Cheese and Sage makes a hearty and filling dish, enough to serve as the main meal.

Even though some restaurants will serve their risotto dishes as an appetizer or as a side dish. We prefer to serve risotto as our main course.

Dinner is simple with a hearty risotto like this one.  You may only need to add a green salad as a side and a glass of white wine, like a Pinot Grigio or Chardonnay to complete the dinner.  And it’s perfect!

 

 

 

What kind of rice do we use for Butternut Squash Risotto?

We prefer to use Italian imported Arborio rice for all our classic risotto dishes.  It is an Italian short grain rice that is named after the town of Arborio, located in the Italian region of Piedmont.

It comes in a variety of superfino rice, and it is high in amylopectin starch which is what gives risotto its creamy texture.

 

Butternut Squash with Cheese and Sage by 2sistersrecipes.com

 

This is a One-Skillet dish you can whip up in less than 30 minutes!  Fresh sage and butternut squash really work well together, and pairs very nicely with creamy Arborio rice.

And for the final touch!  Before you serve, stir in 2 tablespoons of butter into the mixture. It will give this dish the rich and creamier texture it deserves!  Serve it with extra grated Parmesan cheese at the table.

SO YUMMY!

 

Can we use other herbs in this risotto?

Fresh sage is best with this recipe. But if you don’t have any on hand, you can use fresh basil and even some fresh Italian parsley together.  We prefer fresh herbs over dried ones in most recipes, but it’s not a deal breaker.

 

This butternut squash risotto is a real treat!  Real comfort food at its BEST!!

This recipe always turns out terrific!  Even our picky eaters in our family love it.  It’s an easy meal for any weeknight and perfect to reheat for lunch the next day.

Butternut Squash Risotto with Cheese and Sage was well worth the effort to make.  A wonderful fall dish to serve for family and friends and it’s makes everyone happy!

Try this recipe!

 

 

Butternut Squash Risotto with Cheese and Sage by 2sistersrecipes.com

 

Here’s a tip:  Always look for pre-cut packages of butternut squash in your supermarket. It will save a lot of time in the prep work.  Although its pre-cut, you will need to dice them again into smaller pieces about 1/2 inch thick.  Also, a small butternut squash usually yields 3 to 4 cups when diced, and if you prefer, you can freeze the remaining cups for future use in soups and stews.

 

Enjoy, and have a wonderful weekend!

 

*You can follow along with our step-by-step directions, or you can jump down to the bottom of this post for our full recipe card. 

 

Ingredients for Butternut Squash Risotto with Cheese and Sage (Risotto alla Zucca):

  • 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 sauce pot

  • 3/4 cup freshly grated Parmigiano-Reggiano cheese

  • 1 Tbsp. fresh sage – finely chopped

  • 2 Tbsp. fresh parsley – finely chopped

 

DIRECTIONS:

1.  First, in a medium sauce pan, 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 onion becomes translucent, and 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 wine and simmer on low heat until 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, add some more broth each time, about 1/2 cup each time.  Continue to cook the rice until tender to the bite.  Cook time is approximately 15  to 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.

5.  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.

 

Butternut Squash Risotto with Cheese and Sage by 2sistersrecipes.com

Serves 4 to 6

 

 

 

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Butternut Squash Risotto with Cheese and Sage

If you love risotto recipes, you might also want to try these:

Best Creamy Lemon Risotto with Baby Peas 

 Risotto con Funghi (Mushrooms)

 

 

5.0 from 4 reviews
Butternut Squash Risotto with Cheese and Sage (Risotto alla Zucca)
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Rich and creamy Arborio rice with chunks of butternut squash along with the savory mouth-filling flavor from grated Parmigiano cheese, and the aromatic flavor of fresh sage makes this an outstanding dish to serve on a chilly night. It’s comfort food at its BEST!
Ingredients
  • 3 Tbsp. unsalted butter - divided
  • 1 Tbsp. extra virgin olive oil
  • 3 cups butternut squash- peeled, seeded and diced
  • ¾ cup onion - finely chopped
  • 1+ ¾ cups Arborio rice
  • ½ cup white wine
  • 5 to 6 cups vegetable broth- simmering
  • ¾ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tsp. fresh sage- finely chopped
  • 2 Tbsp. fresh parsley - finely chopped
Instructions
  1. First, in a medium sauce pan, pour the vegetable broth and heat on low heat.
  2. Meanwhile, in a large sauté deep pan, or large deep skillet, heat olive oil with 1 tablespoon of butter, over medium heat. Add squash and chopped onion. Gently sauté for about 3 to 4 minutes, until onion becomes translucent.
  3. Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 3 to 4 minutes. Pour in wine and simmer until liquid slightly evaporates, but not entirely.
  4. Add 3 cups of simmering vegetable broth to the rice. Raise the heat to bring to a low boil. Cook the rice for about 15 minutes, stirring often. As the rice absorbs the broth, you may add more broth in small batches, about ½ cup at a time. Continue to cook the rice until tender to the bite.
  5. Be careful not to add too much broth at the end of the cooking time. The rice should be naturally creamy, not swimming in broth.
  6. Stir in the Parmigiano-Reggiano and fresh sage. Remove from heat and stir in the parsley and the remaining 2 tablespoons of butter. Serve with more grated Parmesan cheese at the table.
  7. Yields: 4 to 6 servings
Notes
You can make this Risotto in your pressure cooker, and even in your Instant Pot. But you will still need to saute the vegetables before you add all the liquid to the pot.

 

Hello friends!  Are you cooking with us?  If you make our this butternut squash risotto with cheese and sage, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below.  Sharing your experience and insights will help all our readers, and it helps us too!

Or snap a photo and hashtag it on Instagram @2sistersrecipes and on Pinterest if you like.  We’d love to see what you cook

Also, NEVER MISS our Recipes!  Subscribe to 2 Sisters Recipes Weekly Newsletter and get all new posts, and reminders of some great older ones too! 

Happy Cooking! 🙂

xo Anna and Liz

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10 Comments

  • Reply
    Tricia @ Saving room for dessert
    March 20, 2013 at 2:56 pm

    Some day I will have to make risotto. I don't know why this scares me! Ha ha – your risotto is beautiful!

  • Reply
    Val
    October 25, 2013 at 4:54 pm

    Risotto is one of my all time favorite eats. This looks yummy.

  • Reply
    Joanne
    October 26, 2013 at 1:20 pm

    I make butternut squash risotto every fall! Such a hearty comfort food.

    • Reply
      by Anna and Liz
      November 4, 2019 at 11:19 am

      We do too!! It is the best comfort food! …. thanks Joanne

  • Reply
    Nicole Nadel
    January 17, 2019 at 3:35 pm

    This looks incredible!! Can you make this using an instantpot??

    • Reply
      by Anna and Liz
      January 17, 2019 at 3:50 pm

      Yes you can! Just follow the directions for risotto on your instant pot. You will need to saute the rice with olive oil, chopped onion and wine for a minute or so, and then toss in the cubed buttermut squash, sage and broth and close the lid and turn on your timer.

  • Reply
    Susan
    November 3, 2019 at 12:17 pm

    I love butternut squash but have never tried making risotto with it. I’ll bet it is delicious!

    • Reply
      by Anna and Liz
      November 4, 2019 at 11:18 am

      Yes Susan, I think you will love it with risotto! And so will your family! Thanks for stopping by! 🙂

  • Reply
    Sandra
    November 5, 2019 at 7:02 am

    I love risotto and make it quite often. This recipe with butternut squash sounds particularly delicious! Thank you for sharing.
    Thank you for catching up on my recent blog entries! Your visits are always very much appreciated.
    I had a problem leaving comments here lately as quite old recipes kept on turning up and I had already left a comment!

    • Reply
      by Anna and Liz
      November 8, 2019 at 7:09 am

      Thank you Sandra, I hope you will enjoy this recipe as much as we do!

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