1. Can I make this risotto without wine?

Yes! Replace wine with extra vegetable stock plus a squeeze of lemon juice for brightness.

2. What’s the best rice for risotto?

Arborio is the most common, but Carnaroli is often preferred by chefs for its extra creaminess.

Risotto is best served fresh, but you can partially cook it (¾ done), spread on a tray to cool, and finish later with stock.

Heat olive oil in a skillet, fry whole sage leaves for 10 seconds, drain on paper towels, and sprinkle with salt.

Creamy butternut squash and sage risotto that’s comforting, seasonal, and full of flavor.

Scale

1 medium butternut squash, peeled, seeded, and diced

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 ½ cups arborio rice

½ cup dry white wine

5 cups vegetable stock, warmed

1 tbsp fresh sage, chopped

½ cup grated Parmesan cheese

2 tbsp unsalted butter

Salt and black pepper

Cook Mode Prevent your screen from going dark

1. Roast squash at 400°F until tender

2. Sauté onion and garlic in olive oil

3. Toast rice for 2 min

4. Deglaze with wine

5. Add stock gradually, stirring until creamy

6. Stir in squash, sage, butter, and Parmesan

7. Season and garnish

Warm stock before use

Vegan swap: plant-based butter + nutritional yeast

Best fresh, but can be refrigerated 3 days