Butternut Squash Risotto – The Almond Eater

Say hello to creamy, fall-flavored comfort in a bowl! I can’t get enough of this Butternut Squash and Sage Risotto. It’s nothing short of mouthwatering, and the cubes of tender squash in every bite bring some serious cozy vibes.

Now, it’s true that risotto is known for being tedious, but I personally find it almost relaxing to make. The hardest part is chopping the squash (and you can always buy pre-chopped squash anyway)! Just stir a splash of broth at a time into a skillet with the risotto rice and butternut squash until the consistency is luxurious, then finish it off with plenty of cheese.

If you love indulging in my tomato risotto during summer, then you’ll surely enjoy digging into this butternut squash risotto during autumn.

Butternut Squash Risotto Ingredients

Broth – I went with vegetable broth since this is a vegetable-forward recipe. Chicken broth will also work if you don’t need this dish to be vegetarian.

Butternut squash – Chop a fresh butternut squash into cubes yourself, or save time by buying pre-chopped squash instead. Frozen squash will also work here (no need to thaw it ahead of time), but it will take slightly longer to cook. If butternut squash isn’t available or in season yet, you can make this recipe with sweet potatoes, pumpkin, or another winter squash instead.

Fresh sage – Opt for fresh sage leaves, not ground sage. The leaves add a subtle earthy warmth here, and any extras are used for garnish.

Rice – Arborio rice is the only rice that will work for risotto. The small grains are extra starchy, giving this dish its signature creamy texture.

Parmesan cheese – Shred the parmesan from the block yourself rather than using pre-shredded cheese. Trust me, the freshly shredded stuff melts so much nicer!

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Wine-free – If you’d rather skip the wine, simply replace it with an equal amount of vegetable broth and a splash of apple cider vinegar or lemon juice.
• Dairy-free – For vegan butternut squash risotto, make this with vegan butter and meltable shredded vegan parmesan cheese.
• Add winter spices – Add a pinch of cinnamon or nutmeg when you add the other spices for a subtly sweet flavor.
• Crispy sage garnish – Lightly fry the reserved sage leaves in a skillet with a shallow layer of olive oil until they’re crispy, then transfer them to a paper towel-lined plate. Top them on the risotto and enjoy the crunch!
• More garnish ideas – Top the finished risotto with crispy bacon, goat cheese, fresh parsley, or a drizzle of maple syrup.

How to Make Butternut Squash Risotto

Step 1: Warm the broth. Pour the broth into a saucepan and heat it over medium-low.

Step 2: Sauté the squash. Sauté the butternut squash cubes in a skillet over medium heat. Add the shallot, garlic, sage, and salt and sauté for 4 more minutes. 

Step 3: Toast the rice. Add the rice to the skillet and stir it for 1 minute. Pour in the wine and stir continuously until the rice has absorbed most of the liquid.

Step 4: Add the broth. Ladle 1 cup of broth into the skillet with the rice at a time. Simmer until it’s absorbed, then add more broth. Continue this process until you’re out of broth.

Step 5: Finish with cheese. To finish, stir in the butter and parmesan cheese until melted. Garnish the risotto with extra sage leaves, cheese, salt, and pepper, then enjoy!

Erin’s Tips and Tricks

• Toasting the grains of rice is important because it deepens their natural flavor and prevents a gloopy consistency.
• Risotto 101 is all about keeping the broth warm while the rice cooks. If it’s cold, the broth will shock the rice, and the rice will take longer to cook.
• You’ll know the risotto is done cooking when you drag a wooden spoon along the bottom of the pan and the liquid doesn’t immediately fill the empty space.
• Serve this as a comforting fall side dish next to my apple pecan salad, or top it with a sliced chicken breast to turn it into a main dish.

Storage

Risotto is typically best served fresh, but the leftovers can be stored for later.

Refrigerator: Transfer the cooled risotto to an airtight container and refrigerate it for up to 3 days. 

Freezer: Or freeze the leftovers in a freezer-safe bag or container for about 1 month. Thaw in the refrigerator overnight before serving. 

Reheating: Reheat the risotto in a skillet with a splash of broth. Heat over medium-low heat and stir until it’s warmed through.