Butternut Squash Risotto With Crispy Sage Leaves

by Zarina
Butternut Squash Risotto With Crispy Sage Leaves

What’s up with this weather change? I feel like comfort food again, and this gorgeous butternut squash risotto is exactly what I need today. The roasted butternut squash gets folded into creamy risotto rice flavoured with white wine, onions, garlic, parmesan and sage, just pure deliciousness. What are you waiting for? This one is a super easy one to try!

Butternut Squash Risotto With Crispy Sage Leaves

Butternut Squash Risotto With Crispy Sage Leaves

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 butternut squash peeled and diced small
  • 4 tbsp butter, more if you like for richness
  • Olive oil for cooking - I used @colive.oil extra virgin olive oil
  • 3 cups risotto rice
  • 25g fresh sage leaves chopped fine, reserve a few whole leaves for garnish
  • 6 garlic cloves crushed
  • 1 onion finely chopped
  • 1/2 cup dry white wine
  • 1-litre chicken or veg stock
  • 1 tbsp lemon juice
  • 50g parmesan, reserve some for
  • Salt and pepper.


1. Pre-heat oven to 200°C
2. Place squash on a baking tray, drizzle with oil, sprinkle with sage leaves, salt and pepper, roast in the oven until tender but not too soft, set aside
3. In a pan on med-low heat, sauté garlic and onions in 1 tbsp butter until translucent
4. Add rice, mix, so rice is coated and slightly opaque, turn the heat up, add white wine
5. When wine is reduced, add stock to cover the rice, turn down to a simmer
6. Keep gradually adding stock every time the rice absorbs it, do not add too much as you don’t want to overcook
7. While rice is cooking, sauté the remaining sage leaves in 2 tbsp butter until crisp, drain and set aside
8. Stir in squash, cheese, lemon juice and remaining butter
9. Taste and season with salt and pepper, cook until rice is al dente
10. Place in serving bowl with crispy sage leaves.

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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