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Creamy Brown Butter Sage Butternut Squash Risotto

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This creamy brown butter sage butternut squash risotto is rich without being heavy, comforting without being boring, and tastes like something you’d order at a fancy restaurant—but you can make it in your own kitchen on a random Tuesday night.

Ingredients

Scale
  • 3 cups butternut squash, peeled and diced into ½-inch cubes (about 1 medium squash)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves (plus extra for garnish)
  • 1½ cups Arborio rice
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 3 cloves garlic, minced
  • ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 5–6 cups low-sodium vegetable or chicken broth, warmed
  • ½ cup freshly grated Parmesan cheese (plus more for serving)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, pepper, and smoked paprika if using. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly caramelized around the edges. Set aside.
  2. While the squash roasts, melt 6 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally. After about 3-4 minutes, when the butter starts to foam and turn golden with amber-colored specks at the bottom and smells nutty, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the sage leaves with a fork and set them on a paper towel. Pour the brown butter into a small bowl, leaving about 1 tablespoon in the skillet for later.
  3. In your large pot or Dutch oven, heat the reserved 1 tablespoon of brown butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Arborio rice to the pot and stir to coat each grain with the butter mixture. Cook for 2 minutes, stirring constantly, until the rice becomes slightly translucent around the edges.
  5. Pour in the white wine and stir until it’s mostly absorbed by the rice, about 1-2 minutes.
  6. Reduce the heat to medium-low. Add one ladleful (about ½ cup) of warm broth to the rice and stir gently but constantly. Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process for 18-20 minutes, until the rice is tender but still has a slight bite in the center (al dente).
  7. Remove the pot from heat. Gently fold in the roasted butternut squash and the remaining brown butter. Be careful not to mash the squash. Let the risotto rest for 2 minutes.
  8. Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with the crispy sage leaves and extra Parmesan if desired.

Notes

Don’t rinse the Arborio rice—it needs its surface starch for creaminess. Keep the broth warm on the stove; cold broth shocks the rice. Stir every 30-45 seconds in a figure-eight pattern. Start checking doneness at 16 minutes. If risotto becomes too thick, stir in a splash of warm broth or water. For best results, serve immediately.

Nutrition

Keywords: risotto, butternut squash, brown butter, sage, creamy, fall, winter, comfort food, vegetarian, gluten-free

Find it online: https://vexifood.com/creamy-brown-butter-sage-butternut-squash-risotto/