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Butternut Sage Risotto

Butternut Sage Risotto is a warm, creamy dish that pairs the natural sweetness of roasted butternut squash with the earthy flavor of fresh sage. This rich, comforting meal is perfect for autumn evenings or as an elegant side dish. With IDDSI modifications, this risotto can be enjoyed by everyone, ensuring that the comfort of a classic risotto is accessible to all.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable broth kept warm
  • 1 small butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine optional
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh sage finely chopped (or 1/2 teaspoon dried sage)
Optional Garnish
  • Salt and black pepper to taste
  • Fresh sage leaves fried until crispy
  • A drizzle of olive oil or balsamic glaze

Equipment

  • Baking sheet
  • Large saucepan or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle (for broth)
  • Cheese grater

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and caramelized. Set aside.
  2. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute. Add the Arborio rice, stirring constantly for 1-2 minutes until the rice is lightly toasted. Pour in the white wine (if using) and cook until mostly evaporated.
  3. Add one ladleful of warm vegetable broth at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  4. Stir in the roasted butternut squash and chopped sage. Remove the risotto from the heat and stir in the Parmesan cheese and butter. Season with additional salt and black pepper to taste. Let the risotto rest for a couple of minutes before serving.
  5. Spoon the risotto into bowls and garnish with extra Parmesan cheese, crispy sage leaves, and a drizzle of olive oil or balsamic glaze if desired.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooked risotto with a small amount of vegetable broth or cream until it reaches a smooth, spoonable consistency.
  • Minced & Moist 5 (MM5): Mince the roasted butternut squash and mix it thoroughly into the risotto. 
  • Soft & Bite-sized 6 (SB6): Ensure that the butternut squash is tender and diced into 15mm pieces. Mix well with the rice.
  • Easy to Chew 7 (EC7): Serve as is, ensuring the butternut squash is tender.
Macro Adjustments:
  • Protein: Stir in cooked chicken, shrimp, or white beans or blend in milk with the broth.
  • Fats: Skip butter and keep oil to just 1tbsp, reduce parmesan to 1/4 cup if trying to reduce. Finish with extra butter or marscarpone or even top with toasted nuts (level Regular 7 textures only)
  • Carbs: Replace half of the rice with cauliflower rice.
Dietary Swaps:
  • Gluten-free: Double check your broth, but should be naturally GF. 
  • Dairy-free/Vegan: Use olive oil instead of butter, nutritional yeast/nooch in place of parmesan, and use vegetable broth. 
Low-Spoons Shortcuts:
  • Make “oven risotto”: combine rice, broth, onion, garlic, and squash in an oven-safe pot, cover, and bake at 350°F (175°C) for ~40 minutes, stirring once; finish with butter/cheese.Use pre-cut squash (fresh or frozen) to skip peeling and chopping.
  • Microwave the squash until soft, then stir in at the end instead of simmering together.
  • Instant Pot shortcut: sauté onion/garlic, add rice, broth, and squash; cook on high pressure 6 min, quick release, stir in butter/cheese/sage.