Description
This creamy and flavorful butternut squash risotto features tender roasted butternut squash blended harmoniously with Arborio rice, butter, parmesan, and fresh sage. Roasting the squash caramelizes its natural sugars, adding depth of flavor, while slowly simmering the rice in hot stock creates a rich, creamy texture. Fried sage leaves add a crispy, aromatic garnish that brings the dish to life. Perfect as a comforting fall meal or elegant dinner side.
Ingredients
Roasted Butternut Squash
- 1 small butternut squash, peeled, seeded and cut into ½ inch dice (about 2 cups)
- 1 tbsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Risotto Base
- 6 cups low-sodium chicken stock
- 6 tbsp cold butter, divided
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 ½ cups risotto rice (Arborio, Carnaroli, or Vialone Nano)
- 1 cup dry white wine
- 1 ¼ cups finely grated Parmesan cheese, plus more for serving
Fried Sage Leaves
- 2 tbsp canola oil
- 1 bunch fresh sage leaves
- Flaky salt, for finishing
Instructions
- Roast the Butternut Squash: Preheat your oven to 425ºF. Spread the diced butternut squash on a foil-lined baking sheet, drizzle with olive oil, and season with kosher salt and freshly ground black pepper. Toss well to coat and arrange in a single even layer. Roast for 30 to 40 minutes, stirring every 10 minutes, until the squash is tender and caramelized. Once done, set it aside.
- Warm the Stock: Pour the chicken stock into a small saucepan and heat it over medium-low heat. Keep the stock hot but avoid boiling, so it’s ready to ladle into the risotto as needed.
- Sauté Aromatics: In a large pot or heavy-bottomed pan, melt 4 tablespoons of the cold butter over medium heat. Add the finely diced onion, season lightly with salt and pepper, and cook for about 15 minutes until the onions are lightly caramelized and soft. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Toast the Rice: Add the risotto rice to the pot and stir to fully coat the grains with butter. Cook for 2 to 3 minutes until the rice turns slightly translucent but is not browned or toasted. Stir in half of the roasted butternut squash.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed and the rice looks mostly dry.
- Cook the Risotto: Add a ladleful of the hot stock along with a pinch of salt and black pepper. Reduce the heat to maintain a gentle simmer and stir occasionally to incorporate the liquid without over-stirring, which can make the risotto gluey. When the rice looks nearly dry, add another cup of hot stock. Repeat this gradual addition and gentle stirring process until the rice is tender but retains a slight bite (al dente), about 15 to 20 minutes. You may not need to use all of the stock.
- Finish the Risotto: Stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese until the risotto becomes creamy and smooth. Gently fold in the rest of the roasted butternut squash. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Fried Sage Leaves: Heat canola oil in a small skillet over medium heat until shimmering. Add sage leaves in a single layer and fry them for about 20 seconds until crisp. Use a slotted spoon to transfer them to a paper towel-lined plate and sprinkle with flaky salt. Repeat with the remaining sage leaves.
- Serve: Divide the risotto into serving bowls. Top each portion with crispy fried sage leaves and an extra grind of black pepper. Serve immediately to enjoy the perfect creamy texture and vibrant flavors.
Notes
- Use low-sodium chicken stock to better control the salt level in the risotto.
- Stir gently and avoid over-stirring to prevent the rice from becoming gluey.
- Roasting the butternut squash enhances its sweetness and texture.
- Frying sage leaves adds a wonderful crispy aromatic garnish, but you can omit them for a simpler dish.
- For a vegetarian version, substitute vegetable stock and use vegetarian-friendly Parmesan.
- Make sure the stock stays hot to maintain even cooking throughout the risotto.