Winter Squash Risotto with Flash Fried Sage Leaves

Name: Winter Squash Risotto with Flash Fried Sage Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Vegetable Broth; 3 Tablespoons Vegetable Oil; 10 whole Sage Leaves; 1 whole Medium Yellow Onion, Diced; 1- 1/2 cup Arborio Rice; 1/2 cups Dry White Wine; 4 Tablespoons Unsalted Butter; 1/4 cups Grated Parmesan Cheese Plus More For Garnish; 12 ounces, weight Frozen Winter Squash, Thawed; Salt And Pepper, to taste

Servings: persons

1
In a medium sauce pan, heat the vegetable broth over medium heat and keep warm.
2
In a Dutch oven, heat the vegetable oil over medium high heat.
3
Once it shimmers, add the sage leaves, frying them quickly and then removing them onto a paper towel to drain.
4
(Sage leaves cook incredibly fast, so this entire step will probably take less than 30 seconds.
5
Pay attention and dont burn them, because they end up being the star of the show later on!)
6
Add the onion to the heated oil, and cook until its transparent and fragrant, about 3-5 minutes.
7
Add rice to the pan and cook for 1 minute.
8
Pour wine over the rice, and stir until completely absorbed into the grains of rice.
9
Add a cup of warm vegetable broth to the rice and stir until the liquid is absorbed into the grains of rice.
10
Repeat this step until you have used all of the vegetable broth and your rice has become creamy.
11
Now, add the butter and Parmesan cheese to the rice.
12
Stir well.
13
(Pssst!
14
This is the most basic recipe for risotto!
15
You did it!)
16
Add the thawed winter squash to your risotto and mix well.
17
Season with salt and pepper and top with the fried sage leaves and more Parmesan, if desired.

341

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: 4 cups Vegetable Broth, 3 Tablespoons Vegetable Oil, 10 whole Sage Leaves, 1 whole Medium Yellow Onion, Diced, and more.

Yes, Winter Squash Risotto with Flash Fried Sage Leaves falls under the Soups & Stews 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!