Butternut Squash Risotto

The first time I ever heard the word “risotto” was while watching Gordan Ramsey yell his head off at someone on Food Network. I always thought of risotto as this difficult dish that if I could one day master, then I would be crowned ‘World’s Best Chef.’ Then I tried making risotto one day when I was feeling ambitious… and it wasn’t very difficult. Let me show you.IMG_3107The trick to a good risotto is having a lot of time on your hands. You’re going to stand in front of the stove for a long time. Patience. This cozy dish will be worth it, I promise!IMG_3080First things first, pour yourself a glass of white wine. I’m partial to red but I find that whatever wine you’re cooking with pairs best with the meal.

IMG_3075Ok, gather your ingredients and start your stock. If you’re also going to be making mushrooms (like me!), then preheat your oven to 350F.

IMG_3084In a blender or food processor add your squash, a splash of stock, nutritional yeast, red pepper flakes, and some salt (to taste).

IMG_3093Puree until smooth. I used my stick blender and the blending cup that it came with because my actual blender struggles to make even the simplest fruit smoothies.

IMG_3082Now, in a large pan saute the onion and garlic in a tablespoon of oil until translucent. Add the rice until it’s coated in the oil. Then add the wine and stir until it’s absorbed.

IMG_3086Add your stock about a cup at a time and stir until it’s absorbed. Continue until your rice is tender but still chewy.


In a smaller pan, fry up your sage leaves in the remaining oil until they’re nice and crispy!

IMG_3100Add the final cup of stock and the squash mixture and stir well until it’s absorbed and creamy.

IMG_3098At this point I would turn the heat down and prepare your lovely little portobellos. I simply drizzled them in some oil with a little salt and pepper (be sure to spray your pan or they’ll stick!). Stick them in your preheated oven for about 10-15 minutes until they get tender and their color starts to deepen.

IMG_3106Turn off the heat and mix in your sage leaves. I just dumped the contents of the small pan in as the oil also tastes like sage! (What are calories again?) I think it’s best to cover and let this sit for about 10 minutes, or, if you’re cooking mushrooms then wait for the remainder of the cooking time. It lets the flavors meld together. In the meantime, pour yourself another glass of wine!


Butternut Squash Risotto

Serves 2-4. Ready in~45 min.
  • 3/4 c roasted butternut squash
  • 4-5 c vegetable stock
  • 2 T vegetable oil
  • 1 T nutritional yeast flakes
  • 1/2 t red pepper flakes
  • 1 c arborio rice (dry)
  • 1/2 c fresh sage (loosely packed)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced finely)
  • 1/2 c white wine
  • 2-4 portobello mushrooms (optional)
  1. Heat up vegetable stock in a medium pot. Pre-heat oven to 350F(Optional).
  2. In a blender puree squash, 1/4 c vegetable stock, nutritional yeast, red pepper, and salt (to taste). Set aside.
  3. Heat 1 T oil in a large pan on medium heat. Add onions and garlic, saute until translucent.
  4. Add rice and coat in oil. Add wine. Stir.
  5. Add remaining stock one cup at a time, stirring frequently until absorbed. Continue until rice is tender but chewy.
  6. (Optional) Line a baking pan with nonstick foil or use spray.
  7. In a separate pan, fry sage leaves in remaining oil.
  8. Add squash mixture and one more cup of stock to rice and stir until absorbed. Then add sage leaves and mix. Let sit, then serve with portobellos and wine.

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