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Creamy Butternut Squash Risotto with Sage Brown Butter

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A rich and velvety risotto where roasted butternut squash melts into arborio rice, finished with nutty brown butter and crispy sage leaves. This one-skillet wonder is perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 ½ cups arborio rice
  • 5–6 cups chicken or vegetable broth, warmed
  • ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 4 tablespoons unsalted butter, divided
  • 12–15 fresh sage leaves
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • Salt and black pepper to taste
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat oven to 400°F. Peel butternut squash, scoop out seeds, and cut into ½-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside.
  2. Warm the broth in a saucepan over low heat. Keep at a gentle simmer.
  3. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add arborio rice and stir constantly for 1-2 minutes until grains are slightly translucent at edges and smell nutty.
  5. Pour in white wine and stir until mostly absorbed, about 2 minutes.
  6. Begin adding warm broth one ladleful (about ½ cup) at a time, stirring frequently. Let each addition absorb before adding the next. Keep heat at medium-low. Continue for 18-20 minutes until rice is tender but still al dente.
  7. When rice is almost done, stir in roasted squash cubes (reserve a few for topping). Remove pot from heat.
  8. Stir in grated Parmesan and 1 tablespoon butter until creamy. Taste and adjust salt and pepper.
  9. In a small skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves and swirl constantly until butter turns amber and smells nutty, about 2-3 minutes. Remove from heat immediately.
  10. Serve risotto immediately in bowls. Top with reserved squash cubes, drizzle of brown butter, crispy sage leaves, extra Parmesan, and a crack of black pepper.

Notes

Keep broth warm to avoid shocking the rice. Stir every 30-45 seconds, not constantly. Roast squash instead of boiling to concentrate sweetness. Watch brown butter carefully as it burns quickly. Let risotto rest 1-2 minutes off heat before serving for perfect creaminess.

Nutrition

Keywords: butternut squash risotto, creamy risotto, sage brown butter, fall recipe, vegetarian risotto, one skillet meal

Find it online: https://tastytuck.com/creamy-butternut-squash-risotto-with-sage-brown-butter/