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Creamy Butternut Squash Risotto Recipe Easy Homemade Fall Dinner with Crispy Sage Butter

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A warm, creamy risotto featuring roasted butternut squash puree and crispy sage butter, perfect for cozy fall dinners. This recipe is quick, easy, and uses simple ingredients to create a comforting and slightly fancy meal.

Ingredients

Scale
  • 2 cups peeled and cubed butternut squash (about 1 small squash), roasted
  • 1 ½ cups Arborio rice
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth, kept warm
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup dry white wine (optional)

Instructions

  1. Preheat oven to 425°F. Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. Cool slightly and mash roughly.
  2. Heat broth in a medium saucepan over low heat, keeping it at a gentle simmer.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Stir in Arborio rice, coating grains with butter and aromatics. Toast for about 2 minutes until edges are translucent.
  5. Pour in white wine (if using) and stir until mostly absorbed.
  6. Add warm broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 18-20 minutes.
  7. About halfway through adding broth, stir in mashed roasted butternut squash evenly.
  8. When rice is tender but al dente, remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan. Season with salt and pepper.
  9. In a small skillet, melt 2 tablespoons butter over medium heat. Add fresh sage leaves and fry until butter is golden and leaves are crispy, about 2-3 minutes.
  10. Serve risotto in warm bowls, drizzled with crispy sage butter and topped with golden sage leaves.

Notes

Keep broth warm to ensure even cooking. Stir gently to release starch without breaking grains. Add broth slowly and patiently for perfect creamy texture. Use fresh sage for crispy butter topping. Parmesan should be stirred in off heat to avoid clumping. For dairy-free, substitute butter with plant-based butter and Parmesan with vegan cheese or nutritional yeast.

Nutrition

Keywords: butternut squash risotto, creamy risotto, fall dinner, crispy sage butter, easy risotto recipe, homemade risotto, vegetarian risotto, autumn recipe

Find it online: https://cheerycrisp.com/creamy-butternut-squash-risotto-recipe-easy-homemade-fall-dinner-with-crispy-sage-butter/