Butternut Squash Sage Risotto By Maria Goretti

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



Rate This Recipe6


  • 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.

Share Your Recipe

Upload your recipes and get maximum votes
to reach the leaderboard .

Upload Your Recipe nowView All Entries

Related Content

Chef Recipes

Popular Stories

Explore our Popular Stories.