Butternut Squash Risotto Crispy (Printable version)

Creamy Arborio rice with roasted butternut squash and crispy sage leaves in a comforting autumn dish.

# List of ingredients:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced into 0.4 inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Rice & Broth

04 - 1½ cups Arborio rice
05 - 5 cups vegetable stock, kept warm

→ Dairy

06 - 4 tablespoons unsalted butter, divided
07 - ½ cup freshly grated Parmesan cheese

→ Aromatics & Herbs

08 - 12 to 15 fresh sage leaves
09 - 2 tablespoons olive oil

→ Seasoning

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 20 to 25 minutes, turning once, until tender and golden. Set aside.
02 - Heat 2 tablespoons butter and remaining 1 tablespoon olive oil in a large sauté pan or Dutch oven over medium heat. Fry sage leaves in a single layer for 1 to 2 minutes until crisp. Remove with slotted spoon and drain on paper towels.
03 - In the same pan, add chopped onion and cook over medium heat for 4 to 5 minutes until softened and translucent. Add minced garlic and cook for an additional minute.
04 - Stir in Arborio rice and cook for 2 minutes until grains are glossy and fully coated with fat.
05 - Add a ladle of warm vegetable stock, stirring continuously until absorbed. Repeat by adding stock one ladle at a time, stirring frequently and allowing absorption before the next addition. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Gently fold roasted butternut squash into risotto. Stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
07 - Plate immediately, topping each serving with crispy sage leaves and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under an hour with things you probably already have.
  • The crispy sage is your secret weapon that transforms creamy rice into something people will actually remember and ask you to make again.
  • It's naturally vegetarian, naturally elegant, and surprisingly forgiving once you understand the rhythm of the stirring.
02 -
  • The stirring isn't optional—it's what makes risotto actually creamy, so find a rhythm and stick with it, even though your arm might get tired.
  • If your stock isn't warm when you add it, the rice cools down and releases starch unevenly, leaving you with gluey patches or crunchy bits.
  • Don't add all the stock at once thinking it'll speed things up; that's the biggest mistake people make and it ruins the whole dish.
  • The risotto will continue to thicken slightly as it sits, so serve it immediately when it still feels creamy enough to move slightly in the bowl.
03 -
  • If your risotto seems too thick at the end, add warm stock by the spoonful until you reach that creamy consistency that moves slightly when you tilt the bowl.
  • The moment you add the Parmesan and butter is crucial—keep the heat at medium, not high, so the cheese melts smoothly instead of getting grainy and separated.

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