Ingredients (Serves 4)

  • 1 ½ cups arborio rice

  • 1 small butternut squash, peeled and diced (about 3 cups)

  • 1 small onion, finely chopped

  • 3 tbsp olive oil or butter

  • ½ cup dry white wine (optional but recommended)

  • 4–5 cups vegetable or chicken broth, kept warm

  • ½ cup grated Parmesan cheese

  • 1 tbsp fresh sage, chopped (plus extra leaves for garnish)

  • Salt and pepper to taste

For the crispy sage topping:

  • 8–10 whole sage leaves

  • 2 tbsp butter

Instructions

  1. Roast the squash: Preheat the oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.

  2. Start the risotto base: In a large saucepan, heat remaining olive oil (or butter). Sauté the onion until soft and translucent. Add the rice and cook for 1–2 minutes, stirring, until lightly toasted.

  3. Add wine and broth: Pour in the wine and stir until absorbed. Gradually add warm broth, ½ cup at a time, stirring constantly. Wait until each addition is mostly absorbed before adding more. Continue for about 20 minutes, until rice is creamy and al dente.

  4. Combine and finish: Stir in roasted squash, chopped sage, Parmesan cheese, and a final splash of broth if needed. Adjust seasoning.

  5. Crisp the sage: In a small skillet, melt butter and fry whole sage leaves until crispy (about 30 seconds per side).

  6. Serve: Spoon risotto into bowls and top with crispy sage and extra Parmesan.

Serving Suggestion

Pair with a crisp green salad or roasted chicken, and a glass of Chardonnay or cider for the perfect autumn evening.

Eric Gandler Clifton Park