Risotto with butternut and sage

Heather Disarro

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Risotto with butternut squash and sage is the perfect dinner to serve a crowd. Steamy and comforting, this is one vegetarian dish that will never miss the meat!

risotto with butternut squash and sage

Risotto with butternut squash and sage

Serves 6-8


  • 2 cups butternut squash, cubed
  • 1 tablespoon coconut oil
  • 1 small white onion
  • 1/4 cup butter
  • 2 cups Arborio rice
  • 1 cup dry white wine (optional: if no wine, then use chicken stock)
  • 6-1/2 cups chicken stock
  • 1/4 cup finely chopped sage
  • 1/2 cup shaved Parmesan cheese
  • Salt and pepper to taste


  1. Heat a large heavy-bottomed pot over medium heat.
  2. Add the coconut oil and butternut squash and cook until the squash is tender, about 10 to 12 minutes.
  3. Remove the squash to a plate.
  4. Melt the butter in the pot and add the onion and rice.
  5. Stir to combine and allow the onion to soften and the rice to toast slightly.
  6. Add the wine and, stirring constantly, cook until the liquid evaporates.
  7. Add the chicken stock, 1 cup at a time, and stir constantly until the liquid evaporates. Add a cup after the preceding cup has evaporated.
  8. When the rice is cooked through and the risotto is creamy, stir in the cooked butternut squash, sage and Parmesan cheese.
  9. Test for seasoning and add salt and pepper to taste.
  10. Serve hot.

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.