Butternut Squash and Sage Risotto Recipe

Butternut and sage risotto

  • serves 4
  • Easy

Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour


Try this butternut and sage risotto then check out our vegetable risotto, pumpkin risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.



  • onion 1 small, chopped
  • olive oil
  • butternut squash or pumpkin 250g, peeled and diced
  • carnaroli or arborio (risotto) rice 200g
  • vegetable or chicken stock 800ml, hot
  • sage a few leaves, chopped
  • parmesan or grana padano grated to make 2 tbsp, to serve


  • Step 1

    Fry the onion gently in 1 tbsp oil in a deep frying pan or sauté pan until soft but not browned. Add the squash and rice and stir for a few seconds to coat the grains with oil.

  • Step 2

    Add a couple of ladles of stock and bring to a simmer. Cook, stirring, until almost all the stock is absorbed.

  • Step 3

    Add the rest of the stock a little at a time, cooking until each addition is absorbed before adding the next, until the squash is soft and the rice is creamy but still al dente. Stir in the sage and season well. Divide the risotto between bowls and sprinkle with cheese to serve.

Try one of our other risotto recipes here...

Freekeh Risotto Recipe With Spring Greens

Nutritional Information

  • Kcals 241
  • Fat 3.7g
  • Carbs 45.6g
  • Fibre 2.9g
  • Protein 4.9g
  • Salt 0.5g