When the weather turns cool, nothing beats a bowl of creamy risotto, and this butternut squash version is pure autumn comfort. Sweet roasted squash is stirred into the rice until it melts into a velvety, golden sauce, then finished with Parmesan, a knob of butter and crispy fried sage leaves. It’s cozy enough for a weeknight and elegant enough for guests.
Prep: 15 min
Cook: 45 min
Serves: 4
Ingredients
Roasted Squash
- 1 small butternut squash (about 2 lb / 900 g), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of ground nutmeg
Risotto
- 5–6 cups (1.2–1.4 L) chicken or vegetable stock
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 1 small onion or 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1½ cups (300 g) Arborio or Carnaroli rice
- ½ cup (120 ml) dry white wine
- ¾ cup (60 g) freshly grated Parmesan, plus extra to serve
- Salt and black pepper, to taste
Crispy Sage
- 2 tbsp butter or olive oil
- 12–16 fresh sage leaves
- Flaky sea salt
Instructions
- Roast the squash. Heat the oven to 425°F (220°C). Toss the squash with the olive oil, salt, pepper and nutmeg, spread it on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized at the edges. Mash about half of it with a fork and keep the rest as cubes.
- Warm the stock. Bring the stock to a gentle simmer in a saucepan and keep it warm over low heat.
- Soften the aromatics. In a large, heavy pan, heat the olive oil and 1 tbsp of the butter over medium heat. Cook the onion for 4–5 minutes until soft, then add the garlic for 30 seconds.
- Toast the rice. Add the rice and stir for 2 minutes, until the edges of the grains look translucent.
- Add the wine. Pour in the wine and stir until it’s almost completely absorbed.
- Add the stock gradually. Add a ladle of hot stock and stir until it’s mostly absorbed. Keep adding stock one ladle at a time, stirring often, for 18–22 minutes, until the rice is creamy and tender with a slight bite.
- Stir in the squash. Fold in the mashed squash, then gently stir in the roasted cubes.
- Finish. Take the pan off the heat and stir in the Parmesan and the remaining 1 tbsp butter. Add a splash more stock if needed for a loose, flowing texture. Season with salt and pepper, cover, and let it rest for 2 minutes.
- Fry the sage. While the risotto rests, heat the butter or oil in a small pan over medium-high heat. Fry the sage leaves for 20–30 seconds, until crisp. Drain them on a paper towel and sprinkle with flaky salt.
- Serve. Spoon the risotto into warm bowls and top with crispy sage, extra Parmesan and a crack of black pepper.
Tips for Perfect Risotto
- Use the right rice. Arborio or Carnaroli release starch that makes risotto creamy.
- Keep the stock hot. Cold stock slows the cooking and makes the rice uneven.
- Stir often, not constantly. Regular stirring helps release the starch.
- Aim for a flowing texture. Risotto should spread slowly on the plate, not hold its shape.
- Serve right away. Risotto thickens as it sits.
Variations
- Add bacon or pancetta: Crisp it first and stir it in at the end.
- Make it vegan: Use vegetable stock and olive oil, and swap the Parmesan for nutritional yeast or a vegan hard cheese.
- Swap the squash: Pumpkin or sweet potato work well too.
- Add greens: Stir in a handful of baby spinach or kale at the end.
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of stock or water, stirring until creamy again. Leftover risotto is also perfect for making arancini.
FAQ
Can I use frozen butternut squash?
Yes. Roast it straight from frozen, adding 5–10 minutes to the roasting time.
Can I make it without wine?
Yes. Replace the wine with extra stock and a squeeze of lemon juice at the end.
How do I know when risotto is done?
The rice should be tender with a slight bite in the center, and the risotto should be creamy and loose, not stiff or soupy.