Serves: 4-5

Prep Time: 20 minutes

Cooking: 25 minutes

The soft and sweet squash combined with the crunchy and creamy texture of the rice is just the perfect combination far this fall recipe. The sage is essential to give a little hint of bitter and herby flavor. Healthy and delicious!


1 onion medium size, chopped

2 garlic cloves, minced

2 handful sage leaves, finely chopped

200 gr / 7 oz (carnaroli or roma)

200 gr / 7 oz squash, diced in cubes

1/2 cup white wine

1 handful coarse sea salt

100 gr / 1 cup parmigiano cheese

40 gr / 2 oz butter

700 ml stock, boiling and kept on a low simmer in a pot


In a medium-to-large cast iron cooking pot (I use a STAUB) sauté sage and onion in extra-virgin olive oil stirring occasionally. When onion is soften, add the minced garlic and cook 1 to 2 minutes. Add the rice and cook until translucent, stirring to prevent rice sticking to the bottom of the pot.
Add squash, mix and sauté for about 5 minutes. Pour the wine in and stir until evaporated.

Add enough boiling stock so that everything is covered and simmer over low heat, stirring occasionally. Add more broth as needed, a ladleful at a time. When rice is half medium cooked the add coarse sea salt and check by taste.

When rice is cooked, about after 15 minutes, turn the heat off, add the butter and parmigiano cheese and Mix vigorously. Leave the risotto cover with the lid to rest for a few mins.

Season with some black pepper and serve immediately.


Recommended Posts