Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1.5 cups Arborio rice
- 5–6 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and freshly cracked black pepper to taste
- Pinch of nutmeg
Instructions
- Step 1: Roast the Butternut Squash. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 25-30 minutes until tender and slightly caramelized. Once finished, take half of the squash and mash it into a smooth puree with a fork or blender, leaving the other half as whole cubes for texture.
- Step 2: Sauté the Aromatics. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent. Stir in the garlic and fresh sage, cooking for another minute until the kitchen smells incredible. Be careful not to brown the garlic, as it can turn bitter.
- Step 3: Toast the Rice and Deglaze. Add the Arborio rice to the pot with the shallots. Stir constantly for 2-3 minutes, ensuring every grain is coated in butter. You are looking for the edges of the rice to become translucent while the center remains white. Pour in the white wine and stir until the liquid is fully absorbed. This step builds the foundational flavor of the dish.
- Step 4: The Gradual Stirring Process. Begin adding the warm broth one ladle at a time. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladle. After about 10 minutes of this process, stir in the butternut squash puree. Continue adding broth and stirring for another 10-15 minutes. The rice should be creamy and “al dente”—tender but with a slight bite in the middle.
- Step 5: Finishing and Plating. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the grated parmesan cheese, the roasted squash cubes, and a pinch of nutmeg. Cover the pot for 2 minutes to let the flavors meld. Taste and adjust the seasoning with salt and pepper. Spoon the risotto into warm bowls and garnish with extra parmesan or a few fried sage leaves.
- Cook Time: 60 minutes