Butternut Squash Risotto with Cheese and Sage (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! An Italian savory dish, this Butternut Squash Risotto is made in one skillet. It’s creamy, delicious and a real treat! Easy enough to make after a long day at work, and impressive enough to serve guests!
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 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.
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 great 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 makes everyone happy!
Try this recipe!
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
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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MORE Delicious BUTTERNUT SQUASH Recipes!
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
If you love risotto recipes, you might also enjoy these!
Best Creamy Lemon Risotto with Baby Peas
Risotto con Funghi (Mushrooms)
Creamy Asparagus Risotto
Spring Risotto with Vegetables ( Risotto Primavera)
Yield: 4 to 6
Butternut Squash Risotto with Cheese and Sage (Risotto alla Zucca)
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!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 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- simmering
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tsp. fresh sage- finely chopped
- 2 Tbsp. fresh parsley - finely chopped
- First, in a medium saucepan, pour the vegetable broth and heat on low heat.
- 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.
- Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 3 to 4 minutes. Pour in the wine and simmer until liquid slightly evaporates, but not entirely.
- 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 1/2 cup at a time. Continue to cook the rice until tender to the bite.
- 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.
- 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.
- Yields: 4 to 6 servings
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.
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!
Thank you Sandra, I hope you will enjoy this recipe as much as we do!
I love butternut squash but have never tried making risotto with it. I’ll bet it is delicious!
Yes Susan, I think you will love it with risotto! And so will your family! Thanks for stopping by! 🙂
This looks incredible!! Can you make this using an instantpot??
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.
I make butternut squash risotto every fall! Such a hearty comfort food.
We do too!! It is the best comfort food! …. thanks Joanne
Risotto is one of my all time favorite eats. This looks yummy.
Some day I will have to make risotto. I don't know why this scares me! Ha ha – your risotto is beautiful!