Butternut, Sage, and Walnut Risotto

Butternut, Sage, and Walnut Risotto is a delicious and comforting dish that combines the earthy flavors of butternut squash, aromatic sage, and crunchy walnuts. This creamy and flavorful risotto is perfect for a cozy dinner or a special occasion. With its rich and satisfying taste, it is sure to impress your family and friends. Let’s dive into the recipe and learn how to make this mouthwatering dish!


  • 1 butternut squash, peeled, seeded, and diced
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/2 cup white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage leaves
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste


1. Roast the Butternut Squash:

Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 25-30 minutes or until the squash is tender and slightly caramelized. Set aside.

2. Prepare the Vegetable Broth:

In a saucepan, heat the vegetable broth over medium heat until it simmers. Reduce the heat to low and keep the broth warm throughout the cooking process.

3. Sauté the Onion and Garlic:

In a large, deep skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

4. Cook the Arborio Rice:

Add the Arborio rice to the skillet with the onion and garlic. Stir well to coat the rice with the oil and butter. Cook for about 2 minutes, stirring constantly, until the rice becomes slightly translucent.

5. Deglaze with White Wine (optional):

If using white wine, pour it into the skillet with the rice. Stir continuously until the wine is absorbed by the rice.

6. Add the Vegetable Broth:

Begin adding the warm vegetable broth to the skillet, one ladleful at a time. Stir the rice constantly and allow each ladleful of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which usually takes about 20 minutes.

7. Incorporate the Butternut Squash, Sage, and Walnuts:

Once the rice is cooked al dente, gently fold in the roasted butternut squash, chopped sage leaves, and chopped walnuts. Stir well to combine all the ingredients.

8. Finish with Parmesan Cheese:

Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. The risotto should be creamy and slightly loose in consistency.

9. Serve and Enjoy:

Spoon the Butternut, Sage, and Walnut Risotto into bowls and garnish with a sprinkle of chopped sage leaves and walnuts. Serve immediately and enjoy this delightful dish!

Now that you have the recipe for Butternut, Sage, and Walnut Risotto, it’s time to gather the ingredients and get cooking. This creamy and flavorful dish will surely become a favorite in your household. Whether you’re preparing it for a special occasion or a cozy night in, this risotto is guaranteed to impress. Enjoy!

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