Butternut Squash Risotto With Fried Sage Recipe

Name: Butternut Squash Risotto With Fried Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Extra Virgin Olive Oil; 20 whole Small Sage Leaves; 4 cups Chicken Or Vegetable Stock, Or As Needed; 1/2 whole Medium Onion, Finely Chopped; 4 Tablespoons Butter, Divided; 1 cup Heaping Butternut Squash, Cut Into 1/2 Inch Cubes; Salt To Taste; 1 cup Arborio Rice; 1/2 cups Dry White Wine; 1/4 cups Freshly Grated Parmigiano Reggiano Cheese

Servings: persons

1
Warm oil over medium heat in a small pan. Fry sage about 30-45 seconds, or until crispy, turning halfway through. Cook in batches to avoid overcrowding pan. Drain on paper towels. Season with salt.
2
Add stock to a pot. Bring to a boil, reduce to low and cover until ready to use.
3
Transfer sage-infused oil to a medium-sized pot. Warm over medium heat. Add onions and season with salt. Saute about 10-15 minutes or until softened and beginning to lightly caramelize. Lower heat to medium-low, when needed, to avoid over-browning.
4
Add 2 tablespoons of butter, followed by the squash. Season with salt. Saute about 10-12 minutes, or until somewhat tender but not fully cooked through. Control heat to avoid browning.
5
Add rice and toast about 3-4 minutes. Pour in wine and boil until reduced to about 2 tablespoons. Bring stock back up to a gentle simmer.
6
Add in a couple ladlefuls of stock or enough to just cover the rice. Stir every 5-6 minutes, adding additional stock as needed. Cook for a total of 14-18 minutes or until tender with a slight bite.
7
Off heat, add cheese and remaining 2 tablespoons of butter. Stir vigorously while quickly rotating the pan in a circular motion. Add additional stock as needed and continue to stir until mixture is creamy and emulsified. Taste and adjust seasoning, as needed. Transfer to serving dishes and garnish with fried sage. Enjoy.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tablespoons Extra Virgin Olive Oil, 20 whole Small Sage Leaves, 4 cups Chicken Or Vegetable Stock, Or As Needed, 1/2 whole Medium Onion, Finely Chopped, and more.

Yes, Butternut Squash Risotto With Fried Sage falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Risotto With Fried Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions