Butternut Squash Risotto

5 from 2 votes

Creamy butternut squash risotto with white wine, shallots and sage. Loaded with cubes of roasted butternut squash, this risotto is perfect for a weeknight dinner or a weekend dinner with friends.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Italian

Servings: cups

Calories: 464kcal

Author: Cheryl Bennett

Equipment

Le Creuset of America Enameled Dutch Oven

Ingredients

6 cups butternut squash peeled, seeded and diced small (1/4 inch pieces) - from 1 medium squash
2 tbsp olive oil
6 cups chicken stock
4 tbsp unsalted butter
2 large shallots minced
10 ounces Arborio rice 1 1/2 cups
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp fresh sage finely chopped (plus more for garnish, if desired)

Fried Sage Leaves

whole sage leaves
neutral oil - enough to cover the bottom of your pan

Instructions

Preheat oven to 375 degrees. Toss the diced butternut squash with the olive oil, 1 tsp kosher salt and a few turns of the pepper mill.
Lay the butternut squash out on a sheet pan lined with parchment paper in a single layer and roast in the oven for about 20 - 25 minutes until very tender and slightly caramelized.
While the squash is roasting, heat the chicken stock in a saucepan. Leave it on low heat, it needs to stay warm as you add it to the rice.
In a heavy-bottomed pot, melt the butter and saute the shallots on low - medium heat for about 10 minutes until the shallots are translucent. Add the sage and let it perfume the butter. Add the rice and stir to slick the grains of rice with the butter.
Add the wine and cook for 2 -3 minutes, then add 2 ladles of simmering stock to the pot. Season again with a little salt & pepper. We're building flavor here, so we need to season as we go...
Give it a good stir, let it simmer and keep stirring until stock is absorbed, about 5 - 10 minutes.
Check on the squash - rotate your sheet pan if necessary, remove from oven when done and set aside.
When stock has been absorbed, add in 2 more ladles and stir frequently until the stock is absorbed and rice is cooked through, but still al dente. (rice will take about 30 minutes TOTAL).
Remove from heat, add Parmesan cheese and 3/4 of the roasted squash. Stir to combine, place remaining cubes of squash on top and serve.
Garnish with fried sage leaves and extra cubed butternut, if desired.

Notes

To make fried sage leaves:

1. Add enough oil to a small sauté pan to completely cover the bottom of the pan.

2. Heat oil over medium - high heat. Add sage leaves and fry for 15 seconds.

3. Carefully turn leaves over and fry an additional 10 seconds. Remove and drain on paper towels.

Nutrition