Butternut Squash & Sage Risotto (Risotto alla Zucca)

This recipe feels like wrapping yourself in a soft Italian blanket. It’s creamy but clean, rich without heaviness. Instead of butter, it leans on olive oil and Parmigiano, keeping it true to the Mediterranean heart. The result? A bowl that glows like sunset, grounded in comfort yet effortlessly elegant the kind of meal that makes you want to light a candle, pour a glass of wine, and just… slow down.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

For the risotto

1 small butternut squash peeled, and cut into ½-inch cubes (about 4 cups)
3 tbsp extra virgin olive oil plus more for drizzling
Sea salt and freshly cracked black pepper
1 small yellow onion finely chopped
2 cloves garlic minced
1½ cups Arborio rice
½ cup dry white wine such as Pinot Grigio or Soave
4 –5 cups vegetable or chicken broth kept warm
½ cup freshly grated Parmigiano-Reggiano plus more for serving
1 tbsp fresh sage finely chopped

For garnish (optional but recommended)

6 –8 fresh sage leaves
2 tbsp olive oil or truffle oil for frying/garnish
Extra shaved Parmigiano

Method

Roast the Squash

Preheat oven to 400°F (200°C).
Toss the butternut squash cubes with 2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until tender and lightly caramelized at the edges.
Tip: Set aside a few golden cubes for garnish later.

Prepare the Base

In a large sauté pan or wide pot, heat 1 tbsp olive oil over medium heat.
Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds until fragrant.
Stir in the Arborio rice and toast it for 1–2 minutes, letting the grains absorb the oil and turn slightly translucent around the edges.
Pour in the white wine and stir until it has mostly evaporated.
Begin adding the warm broth, one ladleful at a time. Stir often, letting the rice absorb most of the liquid before adding more. Continue this process for 18–20 minutes, until the rice is creamy but still has a slight bite (al dente).
Mash half of the roasted squash with a fork, keeping the other half in cubes. Stir both into the risotto with the chopped sage. Mix well so the squash melds into the rice, tinting it that signature golden-orange hue.
Remove from heat. Stir in Parmigiano-Reggiano and a drizzle of extra virgin olive oil for creaminess (instead of butter). Season to taste with salt and pepper.

Make the Crispy Sage (optional)

Heat 2 tbsp olive oil or truffle oil in a small pan. Add sage leaves and fry for just 5–10 seconds until crisp. Drain on paper towels.
Spoon risotto into shallow bowls. Garnish with reserved roasted squash cubes, crispy sage, a drizzle of truffle oil, and a final snow of Parmigiano.

Notes

Pair it with:

A glass of Verdicchio or Greco di Tufo — crisp enough to cut through the richness.

Mediterranean Tip

Use your best cold-pressed olive oil here — it carries the dish. A robust southern Italian variety like Coratina will add peppery depth, while a milder Taggiasca gives a buttery finish.