Butternut Squash Risotto with Sage and Pecans Recipe – Easy Steps

Risotto is a delicious Italian rice dish that is creamy, rich, and comforting. This fall version is made extra tasty with the addition of roasted butternut squash, earthy sage, toasted pecans, and salty Pecorino Romano cheese. The sweetness of the squash pairs perfectly with the nutty crunch of the pecans and woodsy flavor of the sage. It’s a delightful meal that is perfect for the autumn season. In this article we talk about Butternut Squash Risotto with Sage and Pecans ingredients & recipe.

Ingredients

For the butternut squash:

• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the risotto:

• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3 tablespoons chopped fresh sage leaves, divided
• 1/2 cup toasted pecans, chopped, plus more for serving
• Use 1/2 cup of grated Pecorino Romano cheese, with additional for serving
• Kosher salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. On a large rimmed baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until the squash is tender and starting to brown.
3. While the squash roasts, in a medium saucepan, bring the chicken broth to a gentle simmer over medium-low heat. Keep warm.
4. In a large high-sided skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
5. Stir in the Arborio rice, making sure to coat each grain in butter and oil. Cook, stirring frequently, for 2 minutes. The rice may appear slightly translucent around the edges.
6. Pour in the white wine while stirring constantly. Cook until the wine has been fully absorbed by the rice.
7. Add 1 cup simmering broth and 2 tablespoons of the chopped sage. Stir constantly until the broth has been fully absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
8. After 10-12 minutes, the rice should be just shy of al dente. Stir in the roasted butternut squash, pecans, Pecorino Romano, and remaining 1 tablespoon of butter. Continue adding broth and stirring until the risotto is creamy and the rice is tender with a slight bite, about 5 more minutes. The risotto should have a smooth, creamy consistency.
9. Remove from heat and stir in the remaining 1 tablespoon chopped sage. Season to taste with salt and pepper.
10. Serve immediately garnished with more grated Pecorino, chopped toasted pecans, and a drizzle of olive oil if desired. Enjoy!

Tips for Making the Best Butternut Squash Risotto

• Make sure not to overcook the Arborio rice. It should have a nice al dente bite. Risotto that is too soft or mushy is not properly made.
• Use homemade or low-sodium store-bought chicken or vegetable broth. The flavor really enhances the dish.
• The broth should be kept at a gentle simmer. If it’s too hot, it can cause the rice to become mushy. Too cold and it won’t help release the rice’s starch to create that creamy texture.
• Don’t skip stirring! Frequent stirring helps release the starch from the rice to develop the coveted creaminess associated with risotto.
• Make sure all your ingredients are prepared and ready before you begin cooking. Risotto comes together very quickly at the end and you don’t want to be rushing around chopping things once the rice is on the stove.
• While cooking, resist the urge to turn up the heat to try and speed things along. Cooking risotto requires patience as you wait for the liquid to absorb between additions. High heat can make the rice too soft.
• When stirring in ingredients towards the end, switch to a wooden spoon or silicone spatula to avoid breaking up the rice texture.
• Risotto is best enjoyed immediately after cooking. The texture changes as it sits and leftovers tend to solidify once refrigerated. It can be portioned out and frozen for later though.

Possible Variations

There are so many ways to customize this fall risotto:

• Substitute Parmesan, Grana Padano, or Asiago for the Pecorino Romano
• Use all sage or swap in rosemary, thyme, or oregano
• Add wilted spinach or kale for extra greens
• Mix in additional roasted vegetables like carrots, parsnips, Brussels sprouts or sweet potato
• Use pecans, walnuts, almonds, hazelnuts or leave out the nuts altogether
• Stir in some cooked Italian sausage or pancetta for a meaty risotto
• Top with pomegranate arils for color and crunch

This butternut squash risotto is elegant enough to serve for Thanksgiving dinner but easy enough to throw together any night of the week. Feel free to get creative with ingredients to suit your tastes. No matter how you change it up, this seasonal risotto makes for a warm, comforting fall meal. I sincerely hope you find this “Butternut Squash Risotto with Sage and Pecans ingredients & recipe” article helpful.