Risotto has always been one of my favorite foods and although it requires more TLC while cooking than other grains, like quinoa or white rice, the finished product makes it ALL worth it. Sage and butternut squash are staple ingredients in my kitchen during the winter months. I've made a few different butternut squash recipes using sage, one with sausage and kale and the other with Brussels sprouts and bacon. This butternut squash risotto is so savory. It can be served as both a side alongside other protein or veggies, or simply on its own.
*For dairy-free version, use 2 tbsp of olive oil instead of butter.
*For vegan version, sub vegetable stock for chicken stock and use olive oil instead of butter.
Prep Time: 10 minutes Cook Time: 45-50 minutes
- 2 tbsp olive oil
- 1 medium butternut squash
- 1 1/4 cup of Arborio rice
- 6 cups of chicken stock
- 1 tbsp unsalted butter
- 4 sage leaves (finely chopped)
- 2 cloves of garlic
- Salt & Pepper to taste
- Pre-heat oven to 400 degrees.
- Peel the butternut squash, remove the seeds and cut into 3/4 inch cubes.
- Line a baking sheet with olive oil and season with salt & pepper.
- Roast for 25-30 minutes.
- While the butternut squash is in the oven, heat butter over medium heat.
- Add in the rice, coating all of the grains in butter.
- Reduce heat to a simmer and add in 2 cups of chicken stock. Stir continuously until the liquid is absorbed, about ~7 minutes. Add an additional 2 cups of chicken stock and stir until the liquid is absorbed, about ~7 minutes.
- Add in finely chopped garlic, sage leaves, butternut squash cubes and the final 2 cups of chicken stock. Stir until all liquid is absorbed. The rice should be al-dente.
- Top with freshly shaved parmesan cheese and additional sage, if desired.