No-Stir Oven-Baked Butternut Squash Risotto with Crispy Sage

Why You’ll Love This Recipe

• No-stir risotto: the oven does the work, you get silky results.
• Deep, cozy flavor from sweet squash, nutty brown butter, and toasty walnuts.
• Bright finish: Parmesan richness balanced by a fresh squeeze of lemon.
• Company-worthy but weeknight-easy with clear, timed steps.

Grocery List

• Produce: 1 small butternut squash, 1 small yellow onion, 3 garlic cloves, 1 bunch fresh sage, 1 lemon
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Arborio rice, walnuts, olive oil, low-sodium chicken or vegetable broth, dry white wine (optional), kosher salt, black pepper

Full Ingredients

Baked Risotto Base

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon minced fresh sage
• 3 cups butternut squash, 1/2-inch dice (about 1 1/2 lb peeled)
• 1 1/2 cups Arborio rice (300 g)
• 1/2 cup dry white wine (optional, but recommended)
• 4 cups low-sodium chicken or vegetable broth, kept hot
• 1 teaspoon kosher salt (reduce if broth is salted), plus more to taste
• Freshly ground black pepper

Crispy Sage and Brown-Butter Walnuts

• 3 tablespoons unsalted butter
• 12–16 fresh sage leaves (whole)
• 1/2 cup walnuts, roughly chopped
• Pinch kosher salt

To Finish

• 1 tablespoon unsalted butter
• 3/4 cup finely grated Parmesan cheese (60 g), plus more for serving
• 1/2–1 cup hot water or hot broth, as needed to loosen
• 1/2 lemon, cut into wedges

Step-by-Step Instructions

Step 1: Heat the oven and the broth

Set your oven to 375°F (190°C). Pour the broth into a small saucepan and bring it to a bare simmer over low heat; keeping the liquid hot ensures the rice cooks evenly without becoming gummy.

Step 2: Sauté aromatics and squash

In a 3–4 quart oven-safe pot or Dutch oven, heat the olive oil over medium. Add the onion and a pinch of salt; cook 2–3 minutes until translucent. Stir in the garlic and minced sage; cook 30 seconds until fragrant. Add the diced butternut squash, season with another pinch of salt and a few grinds of pepper, and cook 5–6 minutes, stirring occasionally, until the edges take on a little color.

Step 3: Toast the rice and deglaze

Add the Arborio rice to the pot and cook 2 minutes, stirring, until the grains look glossy and the edges turn slightly translucent. Pour in the white wine (if using) and simmer 1–2 minutes, scraping up any browned bits, until the pan looks nearly dry.

Step 4: Add hot liquid and bake (no stirring)

Stir in the hot broth and 1 teaspoon kosher salt (reduce if your broth is salty). Bring the pot just to a simmer. Cover tightly with a lid and transfer to the oven. Bake for 18 minutes, undisturbed.

Step 5: Make the crispy sage and brown-butter walnuts

While the risotto bakes, melt 3 tablespoons butter in a small skillet over medium heat. Cook, swirling, until the butter foams, then turns amber with a nutty aroma, 2–3 minutes. Add the whole sage leaves and fry 30–45 seconds until crisp; transfer to a paper towel. Add the chopped walnuts to the browned butter and toast 2–3 minutes, stirring, until fragrant. Season with a pinch of salt and set aside (keep the browned butter in the skillet for drizzling).

Step 6: Finish the risotto until creamy

Remove the pot from the oven. The rice should be just al dente and most liquid absorbed. Stir vigorously 1–2 minutes to release starch and create creaminess. Add 1/2–1 cup hot water or hot broth, a splash at a time, until the risotto flows slowly off a spoon. Stir in 1 tablespoon butter and the Parmesan until melted and glossy. Taste and adjust salt, add several grinds of pepper, and squeeze in 1–2 teaspoons lemon juice to brighten.

Step 7: Plate and garnish

Spoon the risotto into warm bowls. Top with the brown-butter walnuts and the crispy sage leaves. Drizzle any remaining browned butter from the skillet over the bowls. Finish with extra Parmesan and serve with lemon wedges.

Pro Tips

• Dice the squash evenly (1/2-inch) so it cooks through in the oven without turning mushy.
• Keep the broth hot; cold liquid can stall cooking and make the rice chalky.
• Stir vigorously at the end: this mimics constant stovetop stirring and unlocks the risotto’s creamy texture.
• Aim for “soft wave” consistency—risotto should spread gently on the plate, not sit in a stiff mound.
• Brown butter turns quickly; remove from heat when it’s amber with brown specks and smells nutty, not burnt.

Variations

• Vegetarian/Vegan: Use vegetable broth. For vegan, swap in a plant-based butter and vegan Parmesan; try toasted pepitas instead of walnuts.
• Add protein: Stir in roasted chicken, crisped pancetta, or browned Italian sausage during the final mix-in step.
• Nut swap: Hazelnuts or pecans are excellent; add a pinch of chili flakes to the brown butter for gentle heat.

Storage & Make-Ahead

Risotto is best right after cooking. Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of hot broth or water, stirring until creamy again; finish with a little extra Parmesan and lemon. Crispy sage will soften in the fridge; recrisp it in a dry skillet for 30 seconds. The brown-butter walnuts keep well at room temperature in a covered container for 2–3 days. Freezing is not recommended due to texture changes. For a head start, you can toast the rice and sauté the squash up to 1 day ahead; cool, cover, and refrigerate, then proceed with baking and finishing when ready to serve.

Nutrition (per serving)

Approx. 600–650 calories; 70 g carbs; 20–22 g protein; 28–32 g fat; 5–7 g fiber; 700–900 mg sodium (varies with broth and added salt). This is an estimate and will vary with ingredient brands and exact seasoning.