Squash and sage risotto

By Your Morning
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We often serve risotto to our guests at the farm. It’s such a fantastic vegetarian main dish that is truly seasonal—from an early spring version with fresh mint and asparagus to the deep autumn flavours of roasted squash and sage. I serve this particular risotto from late September into deep winter, as long as our winter squash lasts after pulling it in from the fields.



  • Crispy sage leaves
  • 4 tablespoons extra-virgin olive oil
  • 12 to 15 whole fresh sage leaves Risotto
  • 1 large butternut squash
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh sage
  • 2 cups arborio rice
  • 10 to 12 cups vegetable stock
  • 1 small onion, finely diced
  • 1/3 cup dry white wine
  • 2 tablespoons butter
  • Coarse salt and fresh black pepper
  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons butter



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