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Discover the ultimate fall comfort food with our Creamy Butternut Squash & Sage Risotto recipe. This dairy-free delight combines roasted butternut squash, aromatic sage, and arborio rice into a hearty dish that's bursting with rich, autumn flavors. Perfect for cozy evenings, this risotto is sure to warm your heart and satisfy your taste buds. Dive into this seasonal favorite today!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 medium butternut squash about 2 pounds, peeled, seeded, and diced into 1/2-inch cubes
  • 3 tbsp olive oil divided
  • Salt and pepper to taste
  • 1 tbsp fresh sage chopped, plus whole leaves for garnish
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups vegetable broth kept warm on the stove
  • 1 tbsp nutritional yeast optional, for a cheesy flavor
  • 1/4 cup chopped walnuts optional, for added crunch

Instructions
 

  • Roast the Squash: Preheat your oven to 400°F (200°C).
  • Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
  • Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized. Stir halfway through for even roasting.
  • Prepare the Risotto: In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and chopped sage, and cook for another 2 minutes until fragrant.
  • Stir in the Arborio rice, making sure the grains are well-coated with oil. Cook for about 1 minute.
  • Pour in the white wine and stir until mostly absorbed by the rice.
  • Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and just tender.
  • Halfway through, stir in half of the roasted butternut squash. Continue cooking and adding broth as described.
  • Finish the Dish: Once the rice is cooked, remove from heat. Stir in the nutritional yeast if using, for a cheesy flavor. Adjust seasoning with salt and pepper.
  • Gently fold in the remaining roasted butternut squash.
  • Serve: Serve the risotto hot, garnished with fresh sage leaves and optional chopped walnuts for crunch.
  • Drizzle with a little extra olive oil if desired.

Notes

This Butternut Squash & Sage Risotto is not only a visually appealing dish but also offers a comforting, creamy texture and deep, rich flavors, making it perfect for a cozy autumn or winter meal. Enjoy this dairy-free delight with a side of crisp green salad or some crusty bread.
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