Chilly fall weather calls for warm and rich comfort foods. This risotto is the perfect flavor to ring in the rain and falling leaves! Enjoy.

Made with Amore,

Elena

Roasted Butternut Squash Risotto with Brown Butter Sage

Serves 4

Ingredients

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 1/2 cups low-sodium chicken broth or homemade stock, or vegetable broth -add more if needed

1 tablespoon extra virgin olive oil

1/2 cup chopped onion

2 cloves of crushed garlic

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 cup grated Parmigiano cheese, plus more for serving

*Brown butter sage recipe

Instructions

-Heat oven to 400 F. 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 and leave the other half in cubes.

-in a medium pot simmer chicken or vegetable stock on medium/ low heat

-In the large 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, 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, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. You want to end with a creamy mixture.

-Gently stir in the mashed squash and parmigiano cheese and take off heat

Brown Butter Sage:

4 tablespoons good quality butter

5-6 fresh sage leaves

Place above ingredients in a sauce pan over medium heat until butter turns dark brown 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. Yum!

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena

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Roasted Butternut Squash Risotto with Brown Butter Sage

Roasted Butternut Squash Risotto with Brown Butter Sage

  • Author: Elena
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Savory
  • Cuisine: Italian

Description

Chilly fall weather calls for warm and rich comfort foods. This risotto is the perfect flavor to ring in the rain and falling leaves! Enjoy.


Scale

Ingredients

  • 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 1/2 cups low-sodium chicken broth or homemade stock, or vegetable broth -add more if needed
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 cloves of crushed garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmigiano cheese, plus more for serving

Instructions

*Brown butter sage recipe

  1. Heat oven to 400 F. 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 and leave the other half in cubes.
  2. In a medium pot simmer chicken or vegetable stock on medium/ low heat
  3. In the large 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.
  4. 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, 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, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. You want to end with a creamy mixture.
  5. Gently stir in the mashed squash and parmigiano cheese and take off heat.

Brown Butter Sage:

  • 4 tablespoons good quality butter
  • 5-6 fresh sage leaves
  • Place above ingredients in a sauce pan over medium heat until butter turns dark brown 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. Yum!

Keywords: Risotto, Roasted Butternut Squash Risotto, Brown Butter Sage, Risotto Recipe