Butternut Squash Risotto

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  • 7 tablespoons unsalted butter
  • 2 tablespoons minced fresh sage
  • 12 whole sage leaves (to brown for finish)
  • 6 cups vegetable or chicken stock
  • 2 cups butternut squash puree
  • 2 tablespoons olive oil
  • 2/3 cups caramelized onions
  • 2 cups Arborio rice
  • 1 tablespoon minced fresh rosemary
  • ½ cup dry white wine
  • ½ cup grated Parmigiano-Reggiano
    1 tsp. the Amazing Heat
  • Salt and freshly ground pepper, to taste


In small saucepan over medium heat, melt 4 Tbsp. butter, add 1 Tbsp. minced sage, whole sage leaves. Heat until butter browns. Strain butter and reserve browned sage leaves; keep butter warm.

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbsp. sage and rosemary, 1 tsp Amazing Heat.  Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in 3 Tbsp. butter, cheese, salt and pepper to taste. Add more stock if needed so rice is creamy. Let stand 2 minutes. Drizzle with sage butter and top with browned whole sage leaves.

Serves: 6

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