Squash and Sage Risotto

Risotto is easy to make, but it does take a bit of effort with all the stirring! This earthy recipe works well with just about any kind of squash. If you’re in a hurry, use canned puréed pumpkin or look for precooked butternut squash in your grocer’s freezer section.

Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 3 cloves garlic, peeled and minced
  • ½ medium yellow onion, peeled and diced
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice, uncooked
  • 5 cups vegetable broth
  • 2 whole cloves
  • 1½ cups roasted chopped butternut squash
  • 1½ tsp. ground sage
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • In a large skillet, sauté the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 more minutes, stirring frequently to lightly toast the rice.
  • Add ¾ cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another ½ cup broth, stirring frequently. Continue adding vegetable broth ½ cup at a time until rice is just tender and sauce is creamy, about 20–25 minutes.
  • Reduce heat to medium low and stir in puréed pumpkin or squash and ¼ cup vegetable broth. Continue to stir well and allow to cook for 4–5 more minutes.
  • Stir in sage and season with salt and pepper.
  • Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.