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.