Skip Nav
Appetizers
Looking Gouda! These 15 Tips Will Take Your Cheeseboard to the Next Level
Fast and Easy
50 Budget-Friendly Casseroles to Make Today
Habits of People With Clean Kitchens
Organization
7 Things People With Clean Kitchens Do Every Day
Easy Salmon With Crispy Cabbage and Kale
Fast and Easy
Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
Recipes
Take Your Hot Chocolate From Good to Great With These Spiked Hot Cocoa Recipes

Butternut Squash Risotto Recipe

Butternut Squash Risotto With Fried Sage

This risotto recipe looks restaurant-grade, but it couldn't be easier. The fried sage takes a matter of seconds to make, the roasted squash is a simple technique to master, and the risotto just involves stirring the pot constantly!

The result is a recipe you'll happily make throughout the cold-weather season. The recipe tastes as if it's heavy on the cream or butter, but it's the chicken broth and parmesan cheese that give the starchy arborio rice lots of body and depth.

Keep reading for the recipe.

Butternut Squash Risotto With Fried Sage

From Anna Monette Roberts, POPSUGAR Food

Butternut Squash Risotto Recipe

Ingredients

  1. 1 cup arborio rice
  2. 3 cups chicken or vegetable broth, heated
  3. 1 butternut squash, peeled and roasted
  4. Olive oil
  5. 1 bunch sage, leaves only
  6. 1/2 cup parmesan cheese, shredded, plus more for garnish
  7. Salt and pepper, to taste

Directions

  1. In a medium saucepan, combine 1 cup rice with 1 1/2 cups broth. Bring to a boil over high heat. Reduce heat to medium, and stir constantly until liquid is absorbed. Add more broth in 1/2-cup increments, cooking and stirring until liquid is absorbed. Repeat with remaining broth until all is used and rice is cooked through, about 30 minutes total. Rice should have a slight bite and should not be completely mushy. Use more or less broth to achieve the right consistency. Just before risotto cooking time finishes, add most of the butternut squash to the risotto, reserving 1/3 cup of butternut squash for garnish. Stir in 1/2 cup shredded parmesan cheese.
  2. About 10 minutes before serving the risotto, fry the sage leaves. In a small frying pan, fill with 1 inch of olive oil. Heat over medium-high heat. Fry sage leaves, three at a time for three seconds. Remove quickly and carefully with tongs. Place on a plate with a paper towel to cool and absorb extra oil. Season with salt. Set aside.
  3. To serve, divide risotto between two bowls. Garnish with leftover butternut squash, a few sage leaves, and shredded parmesan cheese. Salt and pepper to taste.
From Our Partners
Cheap Casserole Recipes
Vegan Meal Ideas
Quirky Christmas Wedding
Gifts For Girlfriends 2019
Top Amazon Gifts 2019
Starburst Heart-Shaped Jellybeans
Spiked Hot Chocolate Recipes
Wellness Travel Destinations 2019
Walmart Edible Gifts 2018
Christmas Cookie Recipes 2018
Low-Carb Holiday Recipes
Best Places to Ski 2018 to 2019
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds