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Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto

Nutrition Facts
Butternut Squash and Sage Risotto
  • Makes: 6 servings


  • 4 1/2 cups low-sodium chicken broth
  • 3 tablespoons olive oil
  • 12 sage leaves, plus 1 teaspoon thinly sliced sage
  • 2 cups finely diced butternut squash
  • 1 cup finely diced onion
  • 1 cup Arborio rice
  • 1/2 teaspoon salt
  • 1 ounce finely grated Parmigiano-Reggiano (about 3/4 cup)


  1. Bring broth to a boil in a small saucepan; reduce heat to low and cover to keep warm.
  2. Heat oil in a small skillet over medium-high heat. Add sage leaves and cook until crisp and slightly shriveled, about 30 seconds. Using a slotted spoon, transfer to a plate lined with paper towels to drain, reserving oil.
  3. Transfer 1 tablespoon sage oil to a large heavy saucepan and heat over medium-high heat. Add squash and cook, stirring occasionally, until slightly softened and browned, 5 to 6 minutes; transfer to a plate. Add remaining sage oil, reduce heat to medium, add onion and cook, stirring, until translucent, 6 to 7 minutes.
  4. Add rice and cook, stirring constantly, until glossy, 2 to 3 minutes. Add 1/2 cup broth and simmer, stirring constantly, until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until absorbed, about 18 minutes.
  5. Add squash, sliced sage, salt and Parmigiano-Reggiano and cook, stirring, 1 minute. Top with crispy sage leaves.