A silky, comforting risotto made with sweet roasted butternut squash and fragrant fresh sage. This creamy dish is perfect as a main or side and is naturally gluten-free.
⭐ Recipe Highlights:
Gluten-free
Rich and creamy texture
Cozy fall/winter favorite
Vegetarian-friendly
📝 Ingredients
1 small butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil, divided
Salt and pepper, to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine (optional)
5 cups vegetable broth, warmed
1 tbsp fresh sage leaves, chopped
½ cup grated Parmesan cheese (or vegan alternative)
2 tbsp unsalted butter or vegan margarine
Fresh sage leaves for garnish
🧑🍳 Instructions
🔹 Step 1: Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
Roast on a baking sheet for 25-30 minutes, turning halfway, until tender and caramelized.
🔹 Step 2: Cook the Risotto
In a large pan, heat remaining 1 tbsp olive oil over medium heat.
Add onion and garlic, sauté until translucent.
Add Arborio rice, stir to coat with oil, toast for 1-2 minutes.
Pour in white wine (if using), stir until mostly absorbed.
Add warm vegetable broth one ladle at a time, stirring frequently, letting rice absorb broth before adding more. Continue for about 18-20 minutes until rice is creamy and tender.
🔹 Step 3: Finish the Risotto
Stir in roasted butternut squash and chopped sage.
Add Parmesan cheese and butter, stirring until melted and creamy.
Season with salt and pepper to taste.
🍽️ Serving Suggestions
Garnish with fresh sage leaves.
Serve alongside a crisp green salad or crusty bread.
Great with roasted chicken or grilled veggies for a full meal.
✅ Tips & Variations
For a vegan version, omit cheese and butter or use plant-based alternatives.
Swap sage for rosemary or thyme for a different herbal note.
Add toasted pumpkin seeds for crunch.