Butternut Squash and Sage Risotto: A Creamy Delight with a Hint of Earthiness

Organic Sage, known for its earthy flavor and aromatic presence, is the highlight of this comforting and savory Butternut Squash and Sage Risotto. When paired with the natural sweetness of butternut squash, this dish emerges as a symphony of flavors, creating a perfect meal for cozy evenings. Its creamy texture, combined with the freshness of organic ingredients, invites a sense of indulgence that’s both nourishing and satisfying.


Arborio Rice (1 1/2 cups)
Butternut Squash (1 medium, peeled, seeded, and diced into 1/2-inch cubes)
Organic Sage Leaves https://greenelly.com/product/goodness-gardens-organic-sage-0-75-oz/ (1/4 cup, fresh and finely chopped, plus whole leaves for garnish)
Onion (1 medium, finely chopped)
Garlic (2 cloves, minced)
Vegetable Stock (4-5 cups, kept warm)
Dry White Wine (1/2 cup)
Parmesan Cheese (1/2 cup, grated, plus extra for serving)
Olive Oil (2 tablespoons)
Unsalted Butter (2 tablespoons)
Salt (to taste)
Black Pepper (to taste)

Steps to Prepare: Butternut Squash and Sage Risotto: A Creamy Delight with a Hint of Earthiness

Cook the Squash: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the diced butternut squash and sauté until it’s tender and lightly browned, about 10-15 minutes. Season with salt and pepper to taste. Once cooked, remove from the pan and set aside.

Prepare the Sage Butter: In the same skillet, melt 1 tablespoon of butter. Add the chopped sage leaves and cook until fragrant, just a minute or so. Remove from the heat and pour the sage butter into a bowl, setting it aside for later.

Sauté Onions and Garlic: In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Toast the Rice: Add the Arborio rice to the pot with the onions and garlic, stirring to coat the rice in the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges. Then, pour in the white wine, stirring until it’s mostly absorbed by the rice.

Cook the Risotto: Begin adding the warm vegetable stock, one ladle at a time, while stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle of stock. Continue this process until the risotto is creamy and the rice is al dente, about 18-20 minutes.

Combine Flavors: Once the risotto is cooked to your preference, reduce the heat to low. Stir in the cooked butternut squash, sage butter, grated Parmesan cheese, and the remaining tablespoon of butter. Mix well until everything is warm and the cheese has melted. If the risotto is too thick, add a bit more stock. Season with salt and pepper to taste.

Serve: Spoon the risotto into bowls, garnish with whole sage leaves and an extra sprinkling of Parmesan cheese, if desired. Serve immediately.

Butternut Squash and Sage Risotto is a delightful dish that marries the sweetness of squash with the earthy, aromatic tones of fresh sage. Each spoonful offers a burst of flavor, enhanced by the creamy, rich texture for which risotto is renowned. Perfect as a main course or a side dish, this recipe is a heartwarming addition to any meal, particularly during the fall and winter seasons. Indulge in the wholesome goodness of organic ingredients and the luxurious comfort found in a bowl of this lovingly prepared risotto.