Butternut Squash Risotto with Crispy Sage
Equipment
- Large Pot
- Wooden Spoon
- Ladle
Ingredients
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, warmed
- 1 small onion, diced
- 2 garlic cloves, minced
- 20 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt 1 tablespoon of butter in a large pot over medium heat. Add the sage leaves and cook for 1 to 2 minutes until crisp. Remove the leaves with a slotted spoon and set them aside on a paper towel.
- Add the diced onion to the same pot and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- Add the cubed butternut squash and cook for 5 minutes, stirring occasionally. Stir in the Arborio rice and cook for 1 minute to toast it lightly.
- Pour in 1 cup of the warmed broth and stir until mostly absorbed. Continue adding broth 1/2 cup at a time, stirring often, until the rice is tender and creamy, about 20 minutes total.
- Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, the Parmesan cheese, salt, and pepper until well combined.
- Divide the risotto among bowls and top each serving with the crispy sage leaves.
Notes
Stir the risotto steadily once you start adding broth to release the starches and keep the texture smooth. If the squash cubes are cut evenly they soften at the same rate as the rice. Leftovers reheat well with a splash of broth to loosen them up again. Skip the cheese for a dairy-free version and add a pinch more salt to balance the flavors.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Ladle
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Ladle