Ultra-creamy and packed with soft butternut squash and three cheeses, this butternut squash sage risotto is easy weeknight comfort food that comes together in only 30!
I know I say this every time a new risotto recipe hits the blog, buttttttt….
…THIS IS MY HANDS.DOWN.FAVORITE!!!!!
It’s definitely the butternut squash. And most definitely the addition of 1-2-3 cheeses. That might explain why eating this straight outta the pan may have happened.
You know you’ve made it when your plate is the skillet. And less dishes, woohoo!!
First time risotto-makers!! Do not fear this process. If you can make a pot of rice, you can definitely make risotto. Direct your attention to our risotto dinner timeline. >>>
- First step in any risotto is sauteing your aromatics. This means things like onion, garlic, etc. And this time cute little cubes of butternut squash join the party (!!!) Once everything is nice and golden (the butternut squash won’t be cooked through yet) throw your arborio rice into the skillet and let it toast for about 1 minute.
- Then comes the actual risotto process. Start adding hot chicken stock to the rice a little bit at a time and let the rice fully absorb the liquid before adding more. This slow-cooking process is what gives risotto its unbeatable creamy texture!
- Don’t be tempted to turn up the heat. Keep it at a nice medium and just let it do its thing. It’ll take about 20 minutes in total for the rice to be tender and cooked. Taste as you go for doneness. The butternut squash should also be super tender.
- Theeeeeeen…take that puppy off that heat and throw in ALL THE CHEESE. I use a simple combo of cheddar cheese, Parmesan, and cream cheese. Then finish ‘er all off with a handful of fresh minced sage + a grind of pepper and a sprinkle of salt.
Ummmm yes. By this point if you’re not ready to faceplant into the skillet, I seriously doubt your loyalty to the almighty risotto.
In that case I VOLUNTEER AS TRIBUTE for faceplant duty.
3-Cheese Butternut Squash Sage Risotto
- 1 cup diced butternut squash (1-in cubes)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3/4 cup arborio rice
- 3 cups chicken stock, warmed
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 oz cream cheese, softened
- 2 tablespoons minced fresh sage
- Salt and pepper to taste
- In a medium skillet over medium-high heat, saute squash, onion, and garlic in butter until just golden. Add rice to skillet and let cook 1 minute.
- Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth. Continue adding broth in small amounts 15-20 minutes until rice is tender and creamy.
- Remove from heat and stir in cheeses, fresh sage, and salt and pepper to taste. Serve risotto hot and enjoy!