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

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 our Butternut Squash Risotto?

We prefer to use Italian imported Arborio rice for all our classic risotto dishes.  It is 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.

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.

Here’s a few Tips:

• Always look for pre-cut packages of butternut squash in your supermarket. It will save a lot of time in the prep work.

• Although it’s 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!

*Follow with our step-by-step directions, or jump down to the bottom 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 saucepot

• 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 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 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, 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.

Serves 4 to 6

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