Roasted Butternut Squash Risotto with Browned Sage and Shallots Recipe

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2 votes | 4486 views

This is the first time I tried to make risotto and really loved it. I was inspired by a Barefoot Contessa episode. It's great for the fall. I decided to add some some sage and shallots browned and crisped in butter at the end. Yum!

Prep time:
Cook time:
Servings: 4-6


Cost per serving $1.77 view details


  1. Preheat oven to 425
  2. Toss butternut squash, onions and 5 sage leaves (torn) in about 2 TBS of olive oil with salt and pepper.
  3. Roast in oven for about 25 minutes (or until squash is tender).
  4. Meanwhile bring to chicken stock to a simmer and keep hot.
  5. In a heavy bottomed pot on medium heat, melt 2 Tbs of butter with 1-2 Tbs of olive oil. Add garlic and stir.
  6. Add rice and stir for a few minutes to coat rice with oil and butter.
  7. Add wine and stir. Watch until wine is almost completely absorbed.
  8. Add chicken stock one ladle at a time (aprox 1/2 cup - I think I have a big ladle). Wait until rice absorbs most of the liquid in the pot before adding the next ladle. Takes aprox 25 minutes for rice to cook and rice is al dente.
  9. Just as rice reaches al dente stage, fold in the roasted squash (with onions and sage), parmesan cheese and fresh grated nutmeg.
  10. For Garnish: In a small sautee pan, brown shallots in 2 Tbs of butter. As shallots turn translucent, add remaining sage leaves.
  11. Spoon garnish on top of each serving and enjoy!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 478g
Recipe makes 4 servings
Calories 522  
Calories from Fat 205 39%
Total Fat 23.33g 29%
Saturated Fat 8.67g 35%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 677mg 28%
Potassium 418mg 12%
Total Carbs 60.36g 16%
Dietary Fiber 2.6g 9%
Sugars 1.43g 1%
Protein 11.03g 18%
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  • Sheridan Miyamoto
    Loved this!!! Easy, filling and impressed my husband. Would make more of the garnish next time...those crispys were amazing.
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review


    • SusanA
      May 11, 2009
      I'm glad you enjoyed it! I love crisped up shallots!! Great on white rice too :-)
      • John Spottiswood
        November 6, 2008
        Wow, this looks awesome Susan! I'm adding it to my "try soon" folder. Will give it a crack over the next few weeks and let you know my thoughts. Thanks for sharing!

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