I’ve got a yummy seasonal recipe to celebrate the beginning of fall – Butternut Squash and Sage Risotto, made with a time-saving shortcut!
This risotto was inspired by the forest of sage we have growing in our backyard. The previous owners of our house seemingly scattered herbs like sage, oregano, and thyme in with the rest of the landscaping which is nice because not only does it look beautiful, but it’s functional, too!
I scattered the sage in with sweet butternut squash cubes cooked right in the same pot as the thick and creamy risotto. You’ve got to give this combo a try – it’s divine. Comforting and so fall. I can’t wait to show you a way to shave a few minutes off the cooking time for this risotto, too!
Start with a butternut squash. Butternut squash is sweet and creamy when cooked, and is my favorite fall squash by far. For this recipe you’ll need a small one, about 2lbs to yield 3 cups cubed squash.
Prep the squash by cutting off the top and bottom then cutting it in half (1). Peel the squash then slice the bulbous end in half and scoop out the seeds (2). Finally slice the squash in 1/2″ slices, then into 1/2″ cubes (3,4). Whew!
Tip: Butternut squash is pretty hard so make sure you’re using a very sharp knife. Tip 2: Trader Joe’s, and I’m sure other grocery stores, sell pre-cubed butternut squash that you could also use. Just make sure the squash is cut into 1/2″ cubes so it gets tender enough in the risotto.
Next bring 5 cups chicken broth to a boil in a saucepan then reduce the heat to low and keep it at a simmer.
Meanwhile, in a very large saucepan saute 1 large shallot with 2 minced garlic cloves in 1 Tablespoon butter, then stir in 1 cup arborio rice. Arborio rice is short and starchy, which makes it perfect for producing a thick and creamy risotto.
Stir the rice to coat in the butter then add 1/3 cup white wine (I use Sauvignon Blanc) and stir until it’s nearly absorbed.
Next add the cubed butternut squash and ALL 5 cups of hot chicken broth. Stir constantly until the rice and butternut squash are tender, about 25 minutes. Normally for risotto you’d add 1/2 cup broth at a time, stirring until it’s nearly absorbed before adding another 1/2 cup, but thanks to a recent tweet from celebrity chef Tyler Florence, who declared an attempt at adding all the broth in at once a success, I decided to give it a try – and it totally worked! The risotto turned out fabulously creamy and the cooking time was slashed by at least 15 minutes. PLUS I was able to let the squash cook right in the same pot as the rice.
Finish up the risotto by stirring in 1/4 cup freshly grated parmesan cheese and 10-12 chopped fresh sage leaves.
Scoop onto plates, then devour!
I just adore the seasonal flavors in this creamy risotto, and hope you enjoy it too!
More Creamy Risotto Recipes
Easy Mushroom Risotto Shrimp and Asparagus Risotto Tomato Basil Risotto Sweet Corn Risotto Bacon, Leek and Mushroom Risotto Lighter Chicken Piccata Risotto with Crispy Capers
Like this recipe? Share it with friends!
