Daily Special: Butternut Risotto with Quinoa and Sage

Butternut Risotto with Quinoa and Sage by Chef Julia Simon, Nourish.


  • 8 cups vegetable stock, preferably homemade                                              
  • 1/4 cup olive oil                
  • 1 onion, sliced thin                             
  • 2 1/2 cups butternut squash, parbaked, diced to 1/2 inch pieces (about one medium squash)          
  • 1 1/2 cups arborio rice                        
  • 1 1/3 cups white quinoa                    
  • 1/4 cup white wine or sake         
  • 2 tbsp ginger puree                     
  • 3 leaves sage, minced                                    
  • 1/4 cup parsley, minced                               
  • 1 1/2 cups frozen peas                       
  • 1/4 cups scallion, minced     


  • Bring vegetable stock to a simmer in a small saucepan.
  • In a heavy-bottomed pot or medium saucepan, heat oil over medium heat.
  • Add onion and squash; saute 5-7 minutes, turning often, until squash softens and onion is fragrant.
  • Add rice and quinoa, and toss to coat grains with oil. Toast 3 minutes, then deglaze with wine.
  • Lower heat to a simmer. Add ginger and sage, stir, then ladle in stock, 1 cup at a time, stirring until it is absorbed.
  • Continue adding broth in 1 cup batches, until your broth is gone and grains and tender, but not too loose. Taste for salt and adjust.
  • Add frozen peas, parsley and scallion, stir again, and serve, topped with additional minced scallions or cashew parmesan.