Risotto With Butternut Squash And Sage Recipe

Name: Risotto With Butternut Squash And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp Olive oil; 2 Tbsp Butter; 1/2 onion, diced; 3 cloves garlic, diced; 2 cups cubed, peeled butternut squash (1/2 inch cubes); 1 1/2 cups arborio rice; 3/4 cup dry white wine; 5 cups stock - chicken or vegetarian; 1 can whole plum tomatoes, drained and chopped; 1 packed cup fresh spinach leaves; 3 tbsp chopped fresh sage; freshly grated parmeggiano-reggiano

Servings: persons

2 Tbsp Olive oil
2 Tbsp Butter
1/2 onion, diced
3 cloves garlic, diced
2 cups cubed, peeled butternut squash (1/2 inch cubes)
1 1/2 cups arborio rice
3/4 cup dry white wine
5 cups stock - chicken or vegetarian
1 can whole plum tomatoes, drained and chopped
1 packed cup fresh spinach leaves
3 tbsp chopped fresh sage
freshly grated parmeggiano-reggiano

1
Bring stock to simmer in large pot. Add butternut squash, cook 7 minutes or until tender. Remove squash with slotted spoon. Keep stock at barely a simmer.
2
Heat a risotto saucepan over medium heat. Add butter and oil. Add onions, saute 4 minutes. Add garlic, saute 1 minute. Add rice, saute 2 minutes stirring constantly until rice becomes translucent along edges. Add wine, stirring constantly until liquid is almost absorbed. Add stock, 1/2 cup at a time, stirring after each addition until liquid is almost all absorbed, 20 minutes total.
3
After last addition of stock, when liquid is almost absorbed, add spinach and stir until spinach wilts. Turn off heat. Stir in cooked squash, chopped tomatoes and sage and allow risotto to sit for 2-3 minutes.
4
Top with Parmeggiano and enjoy

1707

kcal

Calories

118

Fat

Carbs

101

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 12 ingredients. The key ingredients include: 2 Tbsp Olive oil, 2 Tbsp Butter, 1/2 onion, diced, 3 cloves garlic, diced, and more.

Yes, Risotto With Butternut Squash And 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!

Risotto With Butternut Squash And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions