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
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- 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
- While the squash roasts, preheat a non-stick skillet over medium heat.
- Spoon 1-2 tablespoons of grated Parmesan cheese onto the skillet, forming a small mound. Flatten it gently with the back of a spoon.
- Cook for 2-3 minutes until the cheese melts and turns golden brown.
- Carefully remove the crisps with a spatula and set them aside on a plate lined with paper towels.
Step 3: Start the Risotto Base
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and cook for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- 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
- Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
Step 5: Add the Broth
- Begin adding the warm broth, one ladle at a time, stirring frequently.
- Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
- Continue adding broth and stirring until the rice is creamy and tender with a slight bite (al dente).
Step 6: Incorporate the Butternut Squash
- Once the rice is cooked, add the roasted butternut squash, butter, and chopped sage leaves.
- Stir well to combine. The squash should break down slightly, adding to the creaminess of the risotto.
- Add grated Parmesan cheese and heavy cream (if using) for extra richness.
Step 7: Season and Serve
- Season the risotto with salt, black pepper, and nutmeg.
- 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.
PrintButternut Squash Risotto with Sage and Parmesan Crisp Recipe
- Total Time: 1 hour
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
Instructions
Step 1: Prepare the Butternut Squash
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- 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
- While the squash roasts, preheat a non-stick skillet over medium heat.
- Spoon 1-2 tablespoons of grated Parmesan cheese onto the skillet, forming a small mound. Flatten it gently with the back of a spoon.
- Cook for 2-3 minutes until the cheese melts and turns golden brown.
- Carefully remove the crisps with a spatula and set them aside on a plate lined with paper towels.
Step 3: Start the Risotto Base
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and cook for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- 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
- Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
Step 5: Add the Broth
- Begin adding the warm broth, one ladle at a time, stirring frequently.
- Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
- Continue adding broth and stirring until the rice is creamy and tender with a slight bite (al dente).
Step 6: Incorporate the Butternut Squash
- Once the rice is cooked, add the roasted butternut squash, butter, and chopped sage leaves.
- Stir well to combine. The squash should break down slightly, adding to the creaminess of the risotto.
- Add grated Parmesan cheese and heavy cream (if using) for extra richness.
Step 7: Season and Serve
- Season the risotto with salt, black pepper, and nutmeg.
- 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