Butternut Squash Risotto with Sage Brown Butter

There are certain dishes that define comfort — warm, rich, and deeply satisfying — and this butternut squash risotto is one of them. Creamy arborio rice is slow-stirred with roasted squash, finished with nutty brown butter and crispy sage for a layered, elegant take on a classic Italian favourite. Whether served for a cozy weeknight dinner or as part of a holiday spread, this risotto delivers both comfort and refinement in every bite.

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Why You’ll Love This Recipe

• Exceptionally creamy and luxurious texture

• Balanced flavours of sweet squash, savory cheese, and nutty brown butter

• Elegant enough for entertaining, yet simple enough for home cooking

• Naturally comforting, rich, and deeply satisfying

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Ingredients

Roasted Squash

• 1 medium butternut squash, halved and seeded

• Olive oil

• Salt

Risotto

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1½ cups arborio rice

• ½ cup dry white wine

• 5–6 cups warm chicken or vegetable stock

• ½ cup freshly grated Parmesan cheese

• ½ cup grated Gruyère cheese

• Salt and pepper, to taste

Optional Topping

• ½ cup diced chorizo

Sage Brown Butter

• ¼ cup unsalted butter

• 8–10 fresh sage leaves

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Instructions

Roast the Squash

Preheat the oven to 400°F (200°C). Place the squash cut-side up on a lined baking sheet. Drizzle with olive oil and season lightly with salt. Roast for 40–45 minutes, until tender and caramelized. Set aside.

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Prepare the Topping (Optional)

In a skillet over medium heat, cook the diced chorizo until crisp. Transfer to a paper-towel-lined plate and reserve.

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Start the Risotto

Heat olive oil in a large pan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for one minute more. Add the arborio rice and stir to lightly toast for 1–2 minutes.

Pour in the wine and cook until mostly absorbed.

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Add the Squash & Stock

Scoop the roasted squash directly into the pan. Begin adding warm stock, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is tender and creamy, about 20–25 minutes.

Stir in Parmesan and Gruyère. Season with salt and pepper to taste.

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Make the Sage Brown Butter

In a small saucepan, melt the butter over medium heat. Allow it to cook until it begins to foam and develop a light golden color with a nutty aroma. Add sage leaves and fry briefly until crisp.

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Serve

Spoon risotto into bowls. Top with crispy chorizo if using. Drizzle generously with sage brown butter and garnish with extra cheese.

Serve immediately.

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Tips for Perfect Risotto

• Always use warm stock to maintain even cooking.

• Stir consistently to release starch and create a creamy texture.

• Serve immediately — risotto is best enjoyed fresh and hot.

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Final Notes

This butternut squash risotto is the definition of refined comfort — rich, silky, and packed with warm autumn flavour. It’s the kind of dish that feels special without being complicated, and one you’ll come back to all season long.