Butternut Squash Risotto with Sage Mangia Mangia

Rich, creamy, and bursting with autumnal flavor, this Butternut Squash Risotto with Sage Mangia Mangia is the perfect way to embrace seasonal comfort cooking. Tender cubes of roasted butternut squash are paired with a luxurious risotto base, made irresistibly creamy with arborio rice, Parmigiano-Reggiano, and an optional touch of heavy cream. The process of slowly adding ladles of warm vegetable stock ensures a perfectly velvety texture, while the aromatic medley of garlic, onions, and crispy sage leaves lends a fragrant, sophisticated finish. Ideal as an elegant vegetarian main or a hearty side dish, this risotto is as satisfying to make as it is to savor. Perfect for fall dinner parties or cozy nights in, this recipe will have everyone exclaiming "Mangia mangia!" with every bite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 4 cups vegetable stock
• 0.5 cups Parmigiano-Reggiano cheese, grated
• 10 fresh sage leaves
• 1 teaspoon (plus more to taste) kosher salt
• 0.5 teaspoon (plus more to taste) freshly ground black pepper
• 2 tablespoons optional: heavy cream

Directions

Step 1

Start by preparing the butternut squash. Peel, deseed, and cut the squash into 1-inch cubes.

Step 2

In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the cubed squash and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the squash is tender. Mash half of the squash to create a chunky puree and set aside.

Step 3

Bring the vegetable stock to a gentle simmer in a small saucepan and keep it warm over low heat.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the diced onion over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.

Step 5

Add the arborio rice to the skillet, stirring to coat the grains in the buttery mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.

Step 6

Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.

Step 7

Begin adding the warm vegetable stock, one ladle (about 1/2 cup) at a time. Stir frequently and allow the liquid to be almost fully absorbed before adding the next ladle. Repeat this process until the rice is creamy and tender, about 18-20 minutes.

Step 8

Stir the mashed butternut squash into the risotto, followed by the remaining cubed squash. Add the grated Parmigiano-Reggiano, 1 tablespoon of butter, and heavy cream (if using). Stir to combine.

Step 9

Season with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, or to taste.

Step 10

In a small pan, heat the final tablespoon of butter until melted. Add the sage leaves and cook for 1-2 minutes, until crispy. Remove and drain on a paper towel.

Step 11

Serve the risotto hot, garnished with crispy sage leaves and extra grated Parmigiano-Reggiano. Mangia mangia!

Nutrition Facts

Serving size	(2651.0g)

Amount per serving	% Daily Value*
Calories	2422.5

Total Fat 121.5g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 246.0mg	0%
Sodium 4921.6mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 47.6g	0%
Total Sugars 40.4g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 2115.8mg	0%
Iron 13.4mg	0%
Potassium 4795.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 13.5%

Carbs: 42.3%