Garlic and Sage Risotto with Butternut Squash

Author: Recipes_se
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dishes
Cuisine Italian
Servings 4 servings


  • Stove


  • 3 cloves garlic minced
  • 3/4 cup onion diced
  • 2 tbsp olive oil extra virgin
  • 1 1/2 cups Arborio rice uncooked
  • 5 cups water divided
  • 2 whole cloves
  • 1 1/2 cups roasted butternut squash pureed
  • 1 1/2 tsp sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • In a large skillet with a lid, saut√© the garlic and onions in the olive oil for 3 minutes over medium heat.
  • Stir in the rice. Stirring constantly, lightly toast the rice, about 2 minutes.
  • Pour in 3/4 cup of water and add cloves, mixing well. When most of the liquid has been absorbed, add an additional 1/2 cup of water. Mix well. Continue adding 1/2 cup of water at a time until rice is done and sauce is creamy, about 25 minutes.
  • Reduce heat to medium low and add in pureed squash and 1/4 cup water. Stir frequently and cook for 4 more minutes.
  • Mix in sage and season with salt and pepper.
  • Remove from heat, stirring occasionally, for 5 minutes. Risotto will thicken upon cooling. Remove cloves before serving.

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