When the days get shorter and the weather turns colder, nothing beats a warm, creamy bowl of risotto. This leek, sage, and butternut squash risotto is more than just comfort food—it’s a healthy recipe that satisfies your cravings while nourishing your body.
Full of vibrant vegetables and earthy herbs, it’s a perfect dish to cozy up with, whether you’re enjoying a quiet evening or serving guests something memorable.
Why This Recipe Is the Perfect Winter Meal
This risotto combines hearty butternut squash with aromatic sage and leeks to create layers of flavor that are comforting and satisfying. The natural sweetness of the roasted squash balances the savory richness of the creamy rice, making it a dish that feels indulgent without being heavy.
With fresh ingredients and simple preparation, this is a healthy option that doesn’t compromise on taste.
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Beyond its flavor, this risotto is versatile and adaptable to different dietary preferences. It’s naturally vegetarian, but can be easily adjusted to suit vegan or gluten-free diets.
How to Make This Risotto Even Healthier
While this recipe is already a fantastic option for a wholesome meal, here are a few tweaks to make it even more nutrient-packed:
- Go dairy-free: Skip the Parmesan cheese and replace it with nutritional yeast for a creamy, cheesy flavor without dairy. This is also a great way to make the dish vegan.
- Add protein: Incorporate chickpeas or diced grilled chicken to boost the protein content.
- Use whole grains: Swap the arborio rice for farro or barley for added fiber and a heartier texture.
These simple changes ensure you can tailor the recipe to meet your specific dietary needs without sacrificing the comforting nature of the dish.
Tips for Perfect Risotto Every Time
Achieving creamy risotto isn’t as intimidating as it seems! Follow these tips to master this dish:
- Warm the broth: Always keep your vegetable broth warm before adding it to the rice. This ensures the cooking process remains consistent and the rice absorbs the liquid evenly.
- Stir constantly: Stirring helps release the starch from the rice, creating the creamy texture that makes risotto so special.
- Add liquid gradually: Incorporate the broth one cup at a time, allowing the rice to fully absorb it before adding more. This step is key to achieving perfect consistency.
- Season thoughtfully: Sage and butternut squash are delicate yet flavorful, so balance the seasoning carefully to enhance, not overpower, the natural flavors.
Storage & Reheating Tips
This dish stores well, making it ideal for meal prep or leftovers. Keep it in an airtight container in the fridge for up to five days.
For reheating, add a splash of broth or water to revive the creamy texture before warming it on the stove or in the microwave. Avoid freezing risotto, as it can alter the texture and compromise its creaminess.
Creative Ways to Enjoy Leftovers
Turn your leftover risotto into crispy risotto cakes! Simply shape the chilled risotto into small patties, coat them lightly in breadcrumbs, and pan-fry until golden. These make a delicious snack, appetizer, or side dish.
Why This Recipe Deserves a Spot on Your Table
This leek, sage, and butternut squash risotto checks all the boxes: it’s healthy, comforting, and easy to prepare. Its combination of wholesome ingredients, rich flavors, and adaptability makes it a must-try for anyone who loves good food with a touch of elegance.
Healthy Leek, Sage & Butternut Squash Risotto Recipe
Ingredients
- 7 cups low-sodium vegetable broth
- 3 tablespoons olive oil divided
- 4 cups cubed butternut squash about 2 ¼ pounds
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 leek white and light green parts only, roughly chopped
- 4 garlic cloves minced
- 2 tablespoons chopped fresh sage
- 2 cups Arborio rice
- ½ cup grated Parmesan cheese
Instructions
- Warm the Broth: Pour the vegetable broth into a medium saucepan and place it over low heat. Keep the broth simmering gently as you cook the risotto.
- Cook the Butternut Squash: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cubed butternut squash along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir occasionally as it cooks for about 8–10 minutes, until the squash starts to soften and caramelize around the edges. Transfer the squash to a separate bowl and set aside.
- Sauté the Leeks and Aromatics: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the chopped leeks and cook them for about 5 minutes, stirring regularly, until they soften. Stir in the garlic and sage, cooking for another minute to release their aroma.
- Toast the Rice and Begin Cooking: Add the Arborio rice to the pan and stir it into the leek mixture. Cook for about a minute, allowing the rice to toast slightly. Ladle in 1 cup of the hot vegetable broth and stir frequently as the rice absorbs the liquid. Continue adding broth, one cup at a time, stirring regularly, until each addition is absorbed before adding more. This process should take about 15 minutes.
- Combine the Squash and Finish the Risotto: Once the rice is nearly cooked, return the butternut squash to the pan. Stir in the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Continue cooking for about 5 more minutes, stirring occasionally, until the rice is creamy and the squash is fully tender. Remove the pan from the heat and fold in the Parmesan cheese. Serve immediately.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.