Risotto is a classic northern Italian rice dish cooked in stock or broth. Butternut Squash Risotto is so surprisingly easy to make. Butternut squash, Parmesan, and sage are the perfect combination in this creamy, velvety rice. It’s so good that never mind that it’s healthy too!!!
Risotto can be made the classic plain way with just stock and Parmesan. But the addition of butternut squash and sage is my absolute favorite way to eat risotto. In fact, this is probably my favorite way to eat butternut squash. It’s comforting and filling as a first course, main dish, or side dish. I have substituted fresh rosemary for the fresh sage and it turned out delicious. So if you’re not a fan of sage or can’t find it, rosemary is a great substitute.
EQUIPMENT NEEDED
- 2 medium saucepans or a saucepan and a Dutch oven
- Ladle, to transfer the stock in increments into rice-squash pan
INGREDIENTS FOR BUTTERNUT SQUASH RISOTTO
- Unsalted butter
- Olive oil
- Butternut squash
- Garlic cloves
- Vegetable or chicken stock
- Parmigiano-Reggiano
- Fresh sage
- Kosher salt
- Fresh ground black pepper
HOW TO MAKE BUTTERNUT SQUASH RISOTTO
- Heat the stock in a medium-small saucepan.
- Turn the heat to low to keep warm.
- In another medium size saucepan or Dutch oven, melt 1 Tbsp butter with olive oil.
- Add the garlic; cook for 1 minute.
- Add the cubed squash, season with salt and pepper; cook, stirring until the edges soften, about 10 minutes.
- Add rice and stir to coat.
- Reduce heat to medium-low, add 1 cup warm stock to rice.
- Add 1/2 cup of stock at a time, until absorbed.
- Continue cooking until all the liquid has been absorbed, about 35-40 minutes.
- While cooking, taste the rice for doneness.
- When rice is done, remove from heat and stir in 1 Tbsp of butter and the Parmigiano-Reggiano.
- Stir in fresh chopped sage and taste for salt.
- Serve immediately and garnish with more cheese and sage.
IMPORTANT STEPS TO REMEMBER
- Choose the right rice- the key to risotto, first and foremost is the correct rice, Arborio. I don’t recommend any other rice. It just won’t be able to be called Risotto.
- Choose good cheese- this is a dish where you should splurge on buying Parmigiano-Reggiano and freshly grating it yourself. The cheese is the base flavor. It will make a difference in the taste and it melts better.
- Use warm stock- this step is important because as the rice cooks, the rice will take longer to cook and won’t be as creamy if you add cold stock.
- Stir constantly- be careful because it is starchy and can stick and burn easily.
Butternut Squash Risotto
Risotto is a classic northern Italian rice dish cooked in stock or broth. Butternut Squash Risotto is so surprisingly easy to make. Butternut squash, Parmesan, and sage are the perfect combination in this creamy, velvety rice. It's so good that never mind that it's healthy too!!!
Servings: 4
Equipment
- 2 medium-size saucepans
- Ladle
Ingredients
- 2 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 4-5 cups (about 1½ lbs) butternut squash, peeled, seeded, cut into ½-inch cubes
- 1 cup Arborio rice
- 1 quart (4 cups) vegetable or chicken stock
- ½ cup Parmigiano-Reggiano, plus more for garnish
- 2 Tbsp fresh sage chopped
- 1 Tbsp unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
- In the first medium-size saucepan, heat the stock until hot. Turn heat to low and to keep stock warm. In the second medium-size saucepan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add the garlic and cook for 1 minute, then add the cubed squash; season with salt and black pepper. Cook stirring until the edges soften, about 8-10 minutes.
- Add rice and stir to coat. Reduce heat to medium-low and add 1 cup warm stock to rice. Cook, stirring until almost all the stock is absorbed. Keep adding the stock 1/2 cup at a time, continue stirring until the liquid is absorbed for about 35-40 minutes. (Add extra stock or water if rice is not done).
- When rice is done, remove from heat and stir in 1 Tbsp butter and Parmigiano-Reggiano. Stir in fresh chopped sage and taste for salt. Serve immediately and garnish with more sage and Parmigiano-Reggiano.
Notes
- Leftovers can be refrigerated in an airtight container for up to 5 days.
- A good substitute for fresh sage would be fresh rosemary .
- The recipe is best with fresh herbs but 1 tsp of dried= 1 Tbsp fresh.
