Butternut Squash Risotto with Sage and Parmesan Crisp Recipe

Introduction

As the autumn leaves start to fall and the weather cools down, there’s nothing quite as comforting as a creamy, hearty risotto. This Butternut Squash Risotto with Sage and Parmesan Crisp combines the natural sweetness of butternut squash with the earthy, aromatic notes of fresh sage, all tied together by a velvety risotto base. The finishing touch? A golden, crispy Parmesan garnish that elevates every bite with a perfect crunch. This dish is perfect for cozy dinners or as an impressive main course for entertaining guests.

Ingredients

For the Risotto:

  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken or vegetable broth, warmed
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 10-12 fresh sage leaves, chopped
  • 1 teaspoon nutmeg (optional)
  • ½ cup heavy cream (optional for extra creaminess)

For the Parmesan Crisp:

  • 1 cup grated Parmesan cheese

Preparation

Step 1: Prepare the Butternut Squash

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the squash evenly on the baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.

Step 2: Make the Parmesan Crisp

  1. While the squash roasts, preheat a non-stick skillet over medium heat.
  2. Spoon 1-2 tablespoons of grated Parmesan cheese onto the skillet, forming a small mound. Flatten it gently with the back of a spoon.
  3. Cook for 2-3 minutes until the cheese melts and turns golden brown.
  4. Carefully remove the crisps with a spatula and set them aside on a plate lined with paper towels.

Step 3: Start the Risotto Base

  1. Heat 1 tablespoon of olive oil in a large pan over medium heat.
  2. Add the chopped onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the Arborio rice, coating it with the oil and allowing it to toast for about 2 minutes. The rice should become slightly translucent around the edges.

Step 4: Deglaze with White Wine

  1. Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.

Step 5: Add the Broth

  1. Begin adding the warm broth, one ladle at a time, stirring frequently.
  2. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
  3. Continue adding broth and stirring until the rice is creamy and tender with a slight bite (al dente).

Step 6: Incorporate the Butternut Squash

  1. Once the rice is cooked, add the roasted butternut squash, butter, and chopped sage leaves.
  2. Stir well to combine. The squash should break down slightly, adding to the creaminess of the risotto.
  3. Add grated Parmesan cheese and heavy cream (if using) for extra richness.

Step 7: Season and Serve

  1. Season the risotto with salt, black pepper, and nutmeg.
  2. Serve the risotto immediately, topped with a Parmesan crisp for a delightful crunch.

Cooking Notes

  • The key to a great risotto is patience. Stirring frequently and adding the broth gradually allows the rice to release its starch, creating a creamy texture.
  • Roasting the butternut squash enhances its natural sweetness and brings out a lovely caramelized flavor.
  • If you prefer a vegetarian version, use vegetable broth instead of chicken broth.

Serving Suggestions

This Butternut Squash Risotto pairs well with:

  • A crisp green salad with a light vinaigrette to balance the richness.
  • A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
  • Garlic bread or a warm, crusty baguette to soak up any leftover risotto.

Tips

  • For an extra depth of flavor, fry the sage leaves in a bit of olive oil before adding them to the risotto. This will make them crispy and release their aromatic oils.
  • If you don’t have Arborio rice, you can use Carnaroli or Vialone Nano rice, both of which work well for risotto.
  • Leftover risotto can be used to make Arancini (fried risotto balls). Simply roll the cold risotto into balls, coat them in breadcrumbs, and fry until golden.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (Per Serving):

  • Calories: 450 kcal
  • Protein: 12 g
  • Sodium: 750 mg
  • Carbohydrates: 55 g
  • Fat: 18 g
  • Fiber: 4 g

Conclusion

This Butternut Squash Risotto with Sage and Parmesan Crisp is a perfect dish for fall, offering a cozy, comforting experience that highlights seasonal ingredients. The creamy texture of the risotto combined with the sweet, roasted butternut squash and the crunch of the Parmesan crisp creates a symphony of flavors and textures in every bite. It’s a dish that’s sure to impress your family and guests alike, making it a must-try for any autumn gathering.

Print
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Butternut Squash Risotto with Sage and Parmesan Crisp Recipe


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale

For the Risotto:

  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken or vegetable broth, warmed
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1012 fresh sage leaves, chopped
  • 1 teaspoon nutmeg (optional)
  • ½ cup heavy cream (optional for extra creaminess)

For the Parmesan Crisp:

  • 1 cup grated Parmesan cheese

Instructions

Step 1: Prepare the Butternut Squash

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the squash evenly on the baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.

Step 2: Make the Parmesan Crisp

  1. While the squash roasts, preheat a non-stick skillet over medium heat.
  2. Spoon 1-2 tablespoons of grated Parmesan cheese onto the skillet, forming a small mound. Flatten it gently with the back of a spoon.
  3. Cook for 2-3 minutes until the cheese melts and turns golden brown.
  4. Carefully remove the crisps with a spatula and set them aside on a plate lined with paper towels.

Step 3: Start the Risotto Base

  1. Heat 1 tablespoon of olive oil in a large pan over medium heat.
  2. Add the chopped onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the Arborio rice, coating it with the oil and allowing it to toast for about 2 minutes. The rice should become slightly translucent around the edges.

Step 4: Deglaze with White Wine

  1. Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.

Step 5: Add the Broth

  1. Begin adding the warm broth, one ladle at a time, stirring frequently.
  2. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
  3. Continue adding broth and stirring until the rice is creamy and tender with a slight bite (al dente).

Step 6: Incorporate the Butternut Squash

  1. Once the rice is cooked, add the roasted butternut squash, butter, and chopped sage leaves.
  2. Stir well to combine. The squash should break down slightly, adding to the creaminess of the risotto.
  3. Add grated Parmesan cheese and heavy cream (if using) for extra richness.

Step 7: Season and Serve

  1. Season the risotto with salt, black pepper, and nutmeg.
  2. Serve the risotto immediately, topped with a Parmesan crisp for a delightful crunch.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 450
  • Sodium: 750
  • Protein: 12g