Roasted Butternut Squash Risotto (Authentic Italian)
Butternut Squash Risotto is one of those recipes that makes you slow down and savor every bite. Sweet roasted butternut squash, creamy risotto, and nutty brown butter infused with fresh sage come together in a dish that feels comforting and unmistakably Italian. Made the traditional way, this risotto can be served as both a side or main.
Servings: 6 servings
Ingredients
Butternut Squash Risotto
- 1 butternut squash about 2 cups, peeled and cut into small cubes (pre cut or frozen also works)
- 2 tablespoons butter
- 1 teaspoon salt
- 5 ½ cups low-sodium chicken broth homemade stock, or vegetable broth -add more if needed
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- 2 cloves crushed garlic
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano cheese plus more for serving
Brown Butter Sage Sauce
- 4 tablespoons good quality butter
- 5-6 fresh sage leaves
Instructions
- Heat oven to 400℉. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first first steam in microwave to soften and then bake for 15-20 minutes).
- Once baked, mash half of the squash with a fork and leave the other half in cubes. Cover the remained squash that was cut in cubes with foil and reserve for later use.
- In a medium pot simmer chicken or vegetable stock on medium/ low heat.
- In another (larger) pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t absorbed will thicken by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. The finished product will be a creamy mixture with the rice a bit 'al dente".
- Gently stir in the mashed squash and parmigiano cheese and take off heat. Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour some brown butter sage over the finished risotto (See instructions below).
Brown Butter Sage
- Place brown butter sauce ingredients in a sauce pan over medium heat until butter turns dark brown and golden color. You can also microwave 1 minute at a time until the butter turns slightly brown- careful not to burn!
- After dishing up risotto in bowls pour a big spoonful of brown butter sage and add extra grated parmigiano. Mangia!
Notes
- Wait until each ladle of broth is fully absorbed before adding the next one to build proper creaminess and texture
- Stir consistently while the liquid is absorbed to release starch and prevent the rice from sticking or scorching
- Keep the cooking process patient and gradual so the risotto develops its signature silky, cohesive consistency
- If you run out of stock, switch to hot water and continue adding it slowly, one ladle at a time, until the rice is fully cooked
Nutrition
Calories: 447kcal | Carbohydrates: 59g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 683mg | Potassium: 713mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13703IU | Vitamin C: 28mg | Calcium: 179mg | Iron: 4mg
