Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!
I’ve got a yummy seasonal recipe to celebrate the beginning of fall – Butternut Squash and Sage Risotto, made with a time-saving shortcut!
This risotto was inspired by the forest of sage we have growing in our backyard. The previous owners of our house seemingly scattered herbs like sage, oregano, and thyme in with the rest of the landscaping which is nice because not only does it look beautiful, but it’s functional, too!
I scattered the sage in with sweet butternut squash cubes cooked right in the same pot as the thick and creamy risotto. You’ve got to give this combo a try – it’s divine. Comforting and so fall. I can’t wait to show you a way to shave a few minutes off the cooking time for this risotto, too!
Start with a butternut squash. Butternut squash is sweet and creamy when cooked, and is my favorite fall squash by far. For this recipe you’ll need a small one, about 2lbs to yield 3 cups cubed squash.
Prep the squash by cutting off the top and bottom then cutting it in half (1). Peel the squash then slice the bulbous end in half and scoop out the seeds (2). Finally slice the squash in 1/2″ slices, then into 1/2″ cubes (3,4). Whew!
- Tip: Butternut squash is pretty hard so make sure you’re using a very sharp knife.
- Tip 2: Trader Joe’s, and I’m sure other grocery stores, sell pre-cubed butternut squash that you could also use. Just make sure the squash is cut into 1/2″ cubes so it gets tender enough in the risotto.
Next bring 5 cups chicken broth to a boil in a saucepan then reduce the heat to low and keep it at a simmer.
Meanwhile, in a very large saucepan saute 1 large shallot with 2 minced garlic cloves in 1 Tablespoon butter, then stir in 1 cup arborio rice. Arborio rice is short and starchy, which makes it perfect for producing a thick and creamy risotto.
Stir the rice to coat in the butter then add 1/3 cup white wine (I use Sauvignon Blanc) and stir until it’s nearly absorbed.
Next add the cubed butternut squash and ALL 5 cups of hot chicken broth. Stir constantly until the rice and butternut squash are tender, about 25 minutes.
Normally for risotto you’d add 1/2 cup broth at a time, stirring until it’s nearly absorbed before adding another 1/2 cup, but thanks to a recent tweet from celebrity chef Tyler Florence, who declared an attempt at adding all the broth in at once a success, I decided to give it a try – and it totally worked!
The risotto turned out fabulously creamy and the cooking time was slashed by at least 15 minutes. PLUS I was able to let the squash cook right in the same pot as the rice.
Finish up the risotto by stirring in 1/4 cup freshly grated parmesan cheese and 10-12 chopped fresh sage leaves.
Scoop onto plates, then devour!
I just adore the seasonal flavors in this creamy risotto, and hope you enjoy it too!
More Creamy Risotto Recipes
- Easy Mushroom Risotto
- Shrimp and Asparagus Risotto
- Tomato Basil Risotto
- Sweet Corn Risotto
- Bacon, Leek and Mushroom Risotto
- Lighter Chicken Piccata Risotto with Crispy Capers
Equipment
Ingredients
- 1 Tablespoon butter
- 1 large shallot, chopped
- salt and pepper
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/3 cup white wine
- 3 cups 1/2" cubed butternut squash
- 5 cups chicken broth
- 10 - 12 fresh sage leaves, chopped
- 1/4 cup parmesan cheese
Directions
- Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
- In a large saucepan heat butter then add shallot, season with salt and pepper, and then saute until tender, 2 minutes. Add garlic and saute for 30 more seconds. Add rice then stir to coat and cook for 1 more minute.
- Add wine then stir until nearly absorbed. Add butternut squash and heated chicken broth. Turn heat up just slightly then stir constantly until rice and squash are tender, and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat back down. Remove pan from heat then stir in sage and parmesan cheese then serve.
Notes
- Serves 4 as a main dish or 6 as a side.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Way to go on the run! Those pics of you & Lincoln are absolutely precious!
I love that you posted that pic of prepping the butternut squash, I just made some on Saturday and I definitely thought I was going a little crazy from all the scraps. I need sharper knives until then I’m going to be all about buying it precut! Yummy recipe and cute pictures!
OMG! The photos of Lincoln and you are just heart melting. I’m dying right now. And those pumpkins look amazing!! Thank you so much for this recipe. I love risotto but hate the whole stirring thing because I feel like it’s never done! This is going on my must try list!
My backyard needs some serious attention but I love the idea of scattering herbs around the landscaping.
Squash and sage just scream Fall to me. What a delicious looking risotto.
I just have to finally say, woman to woman, that I think you are one of the cutest moms and people I have ever seen (read?)! You look like you just love life with every post and I appreciate it. Plus, your food is always so easy to make and SO good. I’ve made so many of your recipes. Love it! Thanks so much!
you have no idea how excited i am to see an easy risotto recipe. i’ve only tried a baked version, and burned the crap out of my hand in the process, so this is a way better alternative. and it looks so satisfying for a cool night.
Congrats on your first post-baby run! Lincoln is so adorable.
Glad to see a recipe with butternut squash that is not soup. That risotto looks perfect, I always have issues getting it right.
Awe, he is so cute! His smile just light up my rainy morning over here!
Love the risotto!
Mmmm, I too am a big fan of butternut squash. I have just a bit of arborio rice leftover from another recipe, so I’ll have to give this a try!
Oh my goodness! That smile! He’s really starting to come into his little personality, isn’t he?
Gahhh – Love the picture of you and your little man, adorable! And a shortcut recipe for risotto? Count me in! This looks like the perfect recipe to get into the fall mood :)
Looks yummy! Wanted to let you know, though, that sage can decease milk supply. If you are nursing, you may want to avoid your forest of sage. :) You can find more info on herbs and nursing on kellymom.com.