Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 people
Ingredients: 1 tbsp olive oil; 3 cups cubed butternut squash (I buy mine pre-cut at the grocery store; 2 tsp kosher salt, divided; 1/2 tsp dried sage; black pepper; 3 butter; 20 fresh sage leaves; 1 1/2 cups aborio rice; 1 large shallot, minced; 2 large garlic cloves, minced; 1 cup white wine; 32 oz + 1 1/2 cups chicken broth; 1 parmesan cheese rind; 1 cup parmesan; 2 tbsp honey

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 people
Calories
365 kcal
Course
Main Course
Cuisine
Italian

Butternut Squash Risotto

Amy Matthews

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Brown butter laced, irresistibly creamy and brimming with sweet fall flavor, our Butternut Squash Risotto is an easy but impressive recipe perfect for whipping up this time of year.

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Ingredients

Servings

1 tbsp olive oil
3 cups cubed butternut squash (I buy mine pre-cut at the grocery store.
2 tsp kosher salt, divided
1/2 tsp dried sage
black pepper
3 butter
20 fresh sage leaves
1 1/2 cups aborio rice
1 large shallot, minced
2 large garlic cloves, minced
1 cup white wine
32 oz + 1 1/2 cups chicken broth
1 parmesan cheese rind
1 cup parmesan
2 tbsp honey

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Instructions

Preheat the oven to 425 degrees. Pour chicken stock into a large stock pot. Bring to a low simmer. Line a large rimmed sheet pan with parchment paper. Toss the cubed squash with olive oil, 3/4 tsp salt, pepper and dried or fresh sage. Toss to coat. Place in the oven and roast while you get the risotto started. Roast until soft and caramelized about 20-25 minutes.
Heat a large skillet with high sides to a medium-high heat. Add the butter to the hot skillet. Let the butter melt completely and when it starts to brown on the edges start to swirl the pan. Keep swirling the pan until the butter turns a deep brown color and smells very nutty. Add the sage leaves to the hot brown butter and cook them for about 30 seconds until the are fried. Use a slotted spoon to remove the sage leaves from the butter. Drain them on paper towels and sprinkle with salt.
Add the skillet with the brown butter back to the stove. Set it over a medium heat. Add the rice. Cook the rice for about 2-3 minutes stirring frequently until the rice is hot and toasty.
Add the onion, garlic and 1/2 tsp salt to the rice. Saute the veggies until they become fragrant and slightly softened, about 3-4 minutes.
Add the wine to the rice and veggies. Bring the mixture to a boil and reduce to a simmer. Simmer until it's reduced by half. Use a ladle to stir in 1 cup of the broth and 1/4 teaspoon salt. Stir. with a wooden spoon. Continue to simmer, stirring occasionally until the liquid has almost completely evaportated. Add another 1/2 cup of broth, stir. Continue to add broth 1/2 cup - 3/4 cup at at time, stirring frequently (but not constantly) until each addition of broth has almost evaporated. About halfway through cooking add another 1/4 teaspoon of salt.
When the squash is soft and caramelized remove it from the oven. Add half to the partially cooked risotto mixture. Continue to stir the broth in as you were doing before. Use your spoon to smash the butternut squash. You want it to melt into the risotto.
Continue the process of adding broth and stirring until the risotto reaches an ultra creamy state, the chicken broth is gone and the rice is soft but has an aldente bite in the middle. You want the risotto to be VERY creamy and not sticky so if needed, add more chicken stock.
Just before serving, season to taste with plenty of salt and pepper. Stir in the remaining butternut squash, parmesan cheese and honey. Stir to combine and season again with salt and pepper. Sprinkle the fried sage leaves on top before serving,

Equipments used:

Nutrition Information

Show Details

Serving 1serving Calories 365kcal (18%) Carbohydrates 56g (19%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 15mg (5%) Sodium 1612mg (67%) Potassium 364mg (10%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 7587IU (152%) Vitamin C 15mg (17%) Calcium 246mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 365 kcal

% Daily Value*

Serving	1serving
Calories	365kcal	18%
Carbohydrates	56g	19%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Cholesterol	15mg	5%
Sodium	1612mg	67%
Potassium	364mg	8%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	7587IU	152%
Vitamin C	15mg	17%
Calcium	246mg	25%
Iron	3mg	17%