Rice and Grains

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.  Because it’s getting chilly outside and technically winter is arriving sooner than we think,  I wanted to make a classic Autumn dish using my butternut squash.  So I decided to make a classic risotto, with butternut squash, Parmigiano-Reggiano cheese and fresh sage. An Italian savory dish like Butternut Squash Risotto is the ultimate comfort food to serve this fall!

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 really yummy!

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

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

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.  Perfect!

Fresh sage and butternut squash really work well together, and pairs very nicely with creamy Arborio rice.

Butternut Squash Risotto really turned out terrific! Better than I expected, even the picky eaters in my family loved it.  It’s fantastic for a meatless Friday and especially for vegetarians!

Butternut Squash Risotto with Cheese and Sage was well worth the effort to make.  A wonderful fall dish to serve for family and friends.

If you love risotto. One of our all-time favorites are risotto Risotto Primavera and Risotto con Funghi (Mushrooms).

Here’s a tip:  Always look for pre-cut packages of the butternut squash in your supermarket. They save a lot of time in the prep work. Then dice them again into 1/2 inch pieces, making them smaller for this dish.  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 steps by step directions, or you can jump down to the bottom of the post for our full recipe card. 

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

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

In a large sauté pan over medium heat to low heat, add olive oil and melt butter. Add squash and onion. Gently sauté for about 5 minutes, until onion becomes translucent.

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

Add 1/2 of the simmering broth all at once to the rice. Raise the heat to bring to a boil. Cook the rice  for about 15 minutes, stirring often. As the rice absorbs the broth, add some more, a little at a time.
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 or dry.

Stir in the Parmigiano-Reggiano and the sage.  Remove from heat and stir in the parsley and serve with more grated cheese at the table.

Serves 4 to 6

 

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 really yummy!
Ingredients
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. extra virgin olive oil
  • 2 cups winter squash- peeled, seeded and diced
  • ¾ cup onion - finely chopped
  • 1+ ¾ cup Arborio rice
  • ½ cup white wine
  • 6 cups vegetable broth- simmering
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tsp. fresh sage- finely chopped
  • 2 Tbsp. fresh parsley - finely chopped
Instructions
  1. In a large sauté pan over medium heat to low heat, add olive oil and butter, until butter melts. Add squash and onion. Gently sauté for about 5 minutes, until onion becomes translucent.
  2. Add rice and continue to cook over medium heat, stirring constantly until rice browns slightly, about 5 minutes. Pour in wine and simmer until liquid slightly evaporates, but not entirely.
  3. Add ½ of the simmering broth all at once 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, add more broth in small batches, about ½ cup at a time.
  4. 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.
  5. Stir in the Parmigiano-Reggiano and the sage. Remove from heat and stir in the parsley and serve with more grated Parmesan cheese at the table.
  6. 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.

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

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3 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.

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