Butternut Squash Risotto with Sage | CookOS

Butternut Squash Risotto with Sage

Name: Butternut Squash Risotto with Sage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; ¾ cup medium-grain rice, such as arborio; 3 tbsp fresh sage, finely chopped; 2½ cups vegetable or chicken broth, warmed, separated; 1 cup butternut squash puree; 3 tbsp dry white wine; 1 tbsp unsalted butter, softened; ¼ cup grated Parmesan cheese, plus more for garnish; ¼ tsp ground black pepper; ½ tsp salt

This butternut squash risotto with sage is a creamy, comforting Italian dish that comes together without constant stirring, making it ideal for home cooks seeking foolproof risotto. The natural sweetness of squash puree balances earthy sage for a sophisticated yet simple weeknight meal.

🌍Italian 🥗Vegetarian 🏷️Butternut squash 🏷️Risotto 🏷️Sage Slow cook

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Total

2h 50m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
¾ cup medium-grain rice, such as arborio
3 tbsp fresh sage, finely chopped
2½ cups vegetable or chicken broth, warmed, separated
1 cup butternut squash puree
3 tbsp dry white wine
1 tbsp unsalted butter, softened
¼ cup grated Parmesan cheese, plus more for garnish
¼ tsp ground black pepper
½ tsp salt

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Instructions

1
Stir olive oil, onion, ¼ tsp ground black pepper, and ½ tsp salt together in a Suvie pan. Insert pan into your Suvie and broil for 10 minutes, stirring halfway through cooking, until soft.
2
Remove pan and stir in rice, sage, 1½ cups of warm broth, squash puree, and white wine. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour and 30 minutes.
3
Remove pan from Suvie and slowly stir in remaining 1 cup warm broth. Continue stirring until risotto is creamy, about 60 seconds.
4
Stir butter and parmesan cheese into the risotto until smooth. Divide risotto between bowls, sprinkle with extra Parmesan, and serve.

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Tips & Notes

Pro tips

Warm broth before adding to ensure even cooking and prevent the rice from cooling down, which interrupts the creamy emulsion.
Stir in the butternut squash puree partway through cooking so it incorporates fully without breaking down the rice grains.
Finish with cold butter and Parmesan off heat for a silky, luxurious texture—never skip this step.
Fresh sage added at the end preserves its delicate flavor; cooking it too long will make it bitter.

Substitutions

Vegetable broth → chicken broth (adds richer flavor, no texture change)
Fresh sage → dried sage (use 1 tsp dried; less aromatic but still effective)
Dry white wine → dry vermouth or additional broth (maintains acidity and depth)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with additional warm broth to restore creaminess.