Creamy Butternut Sage Risotto

Creamy Butternut Sage Risotto - full of comforting flavors, and perfect for a simple weeknight dinner. It’s easy, cost effective and it can be on the table in less than one hour.

This creamy butternut sage risotto is full of comforting flavors, and perfect for a simple weeknight dinner. It’s easy, cost effective and it can be on the table in less than one hour.

Butternut squash has a sweet, nutty flavor and lends extra creaminess to an already delicious dish. It also gives the rice a beautiful color! Sage adds a earthy, aromatic flavor and pairs perfectly with squash.

I used a butternut squash but you can try it with pumpkin or sweet potatoes. Cutting up a butternut squash, can be tricky, Gimme some Oven has a very helpful tutorial.

If you’ve never made butternut sage risotto before don’t be intimidated. You only need a few ingredients and patience. To get a perfect risotto, I always follow these rules:

  • Never wash the rice
  • Have all the ingredients ready before you begin
  • The stock must be hot, not cold
  • Add the stock one ladle at a time, not all at once
  • Stir very often! (not continuously but often)

Butternut sage risotto makes a great meatless main course or an elegant side dish.

Have you ever made risotto before? If you have any tips and tricks to share with us, leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

creamy butternut sage risotto
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5 from 1 vote
Creamy Butternut Sage Risotto
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
 
Author: As Easy As Apple Pie
Course: Main Course
Servings:4

Creamy Butternut Sage Risotto - full of comforting flavors, and perfect for a weeknight dinner. Ready in less than one hour.

Ingredients
  • To cook the butternut squash:
  • 1 1/2 tablespoon extra virgin olive oil
  • 300 grams ( 10.6 ounces-weighted when cut up and peeled) butternut squash peeled, seeded and cut into 1.5 cm (1/2 inch) cubes
  • a pinch of salt
  • For the risotto:
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 small white onion finely chopped
  • 2 tablespoons chopped fresh sage
  • 320 grams (11.3 ounces) arborio or carnaroli rice
  • 120 ml (1/2 cup) dry white wine
  • 1 liter (4 cups) vegetable stock hot
  • 3 tablespoons freshly grated Parmesan cheese
  • 20 grams (1 1/2 tablespoon) butter
  • To garnish: chopped fresh sage, freshly grated Parmesan cheese
Instructions
  1. Heat the extra virgin olive oil in a large skillet over high heat. Add the butternut squash along with a pinch of salt and sautee until the butternut is slightly golden and tender, approximately 5-10 minutes.
  2. Take half of the butternut cubes and process them in a food processor until pureed. Set aside.
  3. In a medium size pot, add the extra virgin olive oil, onion and sage. Saute until the onion is soft, about 5 minutes.
  4. Add the rice and toast it, stirring often, for about 2-3 minutes or until the rice has turned slightly opaque.
  5. Pour in the white wine and when it has been absorbed, add just enough stock to cover the rice and reduce the heat to medium-low.
  6. Continue to add more stock, a ladle at a time, letting each addition become absorbed by the rice and stir occasionally. The stock has to be hot all the time while you are cooking risotto.
  7. About halfway through (the entire cooking process takes about 20 minutes) add the butternut puree and cubes. Stir well and keep cooking the risotto.
  8. When it's ready, remove from heat and stir in the Parmesan cheese and butter.
  9. Allow the creamy butternut sage risotto to rest for 2 minutes and serve garnished with extra cheese and chopped sage.
  10. Enjoy!
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Nutrition Information
Amount per serving (475g) — Calories: 520, Fat: 15.8g, Saturated Fat: 4.6g, Cholesterol: 13mg, Sodium: 211mg, Carbohydrates: 81.5g, Fiber: 5.6g, Sugar: 5.8g, Protein: 8.4g

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Creamy Butternut Sage Risotto - full of comforting flavors, and perfect for a simple weeknight dinner. It’s easy, cost effective and it can be on the table in less than one hour.

4 comments on “Creamy Butternut Sage Risotto”

  1. this is fantastic!! I invite you to share at my Thursday hop. Hugs!

  2. My favorite! Thank you so much for sharing with us at Thursday Favorite Things blog hop.

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