Butternut Squash & Sage Risotto
Why it works: The natural sweetness and earthiness of butternut squash highlight the wine's subtle spice notes, while the wine’s bright acidity cuts through the risotto’s creamy texture. Sage brings an herbal warmth that mirrors the wine’s barrel-aged complexity. It’s a pairing that feels both cozy and refined — perfect for a Sunday unwind after a big Saturday dinner.
Ingredients
- 2 cups butternut squash diced into small cubes
- 1 ½ cups arborio rice
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp butter divided
- 2 tbsp olive oil
- ½ cup dry white wine use the Chenin Blanc if you like!
- 4-5 cups chicken or vegetable stock kept warm on the stove
- 6 fresh sage leaves thinly sliced (plus extra for garnishing)
- ½ cup freshly grated Parmesan cheese
- Salt & pepper to taste
- Optional: a drizzle of brown butter or toasted walnuts for serving
Instructions
Prepare the squash:
- In a large skillet or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the butternut squash and a pinch of salt. Cook until the squash is tender and lightly caramelized, 8–10 minutes. Remove and set aside.
Build the risotto base:
- Add the remaining olive oil to the pot, then sauté the onion until translucent, about 5 minutes. Add the garlic and sliced sage; cook for 1 minute until fragrant.
Toast the rice:
- Add the arborio rice and stir to coat the grains. Toast for 1–2 minutes until the edges of the rice look slightly translucent.
Deglaze with wine:
- Pour in the white wine and stir until it’s mostly absorbed.
Add stock gradually:
- Add warm stock, ½–1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and al dente, 18–22 minutes.
Finish the dish:
- Stir in the cooked butternut squash, Parmesan, and the remaining 2 tbsp butter. Season with salt and pepper to taste.
Serve:
- Spoon into bowls and garnish with extra sage, a drizzle of brown butter, or a sprinkle of toasted walnuts for texture.
