Butternut Squash Sage Risotto

After having sampled varied risottos from a shrimp risotto to mushroom risotto, Chef Maria Goretti teaches you to make the light, flavourful Butternut Squash and Sage Risotto!
Read More



Cooking Time

15 Min

Meal Type


Preparation Time

10-12 Min




  • 3 tbsp olive oil
  • 25 gm butter
  • 1 chopped onions
  • 250 gm arborio rice
  • 30-45 white wine
  • 1 ltr vegetable stock
  • 1 yellow squash cubes
  • black pepper powder
  • salt
  • 2-3 sage leaves
  • 1-2 tbsp parmesan cheese
  • 1 tsp chilli flakes


  1. 1

    In a heated pan add olive oil, butter and let it melt.
  2. 2

    Add chopped onions and cook them until it turns light brown.
  3. 3

    Add arborio rice, white wine and mix it.
  4. 4

    Add yellow squash, olive oil, black pepper powder, salt, sage leaves.
  5. 5

    Bake it in a preheated oven at 225' C for 20 minutes.
  6. 6

    Add some mashed baked yellow squash into the risotto.
  7. 7

    Add grated cheese.
  8. 8

    To garnish add parmesan cheese, chilli flakes, baked yellow squash, sage leaves and Butternut squash sage risotto is ready to serve.

Your Recipe Contest

Upload your baking recipes and get maximum VOTES
to stand a chance to win every fortnight

Upload Your Recipe nowView All Entries & Winners

Related Content

Chef Recipes

Popular Stories

Explore our Popular Stories.