Butternut Squash and Sage Risotto

• 1 medium butternut squash, peeled and cubed
• 4 cups chicken or vegetable stock
• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese, plus extra for serving
• ¼ cup dry white wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 8 fresh sage leaves, finely chopped
• Salt and pepper to taste
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 In a saucepan, heat stock over low heat to keep warm.
3. 3 In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Sauté onion until translucent.
4. 4 Add garlic and sage, cooking for 1 minute. Stir in rice to coat with oil and butter.
5. 5 Deglaze with white wine, stirring until absorbed.
6. 6 Begin adding warm stock, one ladle at a time, stirring frequently until absorbed before adding more.
7. 7 After about 15-20 minutes of adding stock, stir in roasted squash, thyme, and lemon zest.
8. 8 Continue cooking until rice is al dente and risotto is creamy.
9. 9 Remove from heat, stir in Parmesan and remaining butter.
10. 10 Season with salt and pepper to taste.

Equipment

• Large skillet
• Vegetable peeler
• Chef's knife
• Cutting board
• Measuring cups and spoons

Variations

• Add crispy pancetta for a non-vegetarian version.
• Incorporate toasted pine nuts for added crunch.

Substitutions

• Substitute Arborio rice with Carnaroli or another risotto rice.
• Use vegetable stock for a vegan option and omit Parmesan or replace with nutritional yeast.

Pairings

• Arugula salad with lemon vinaigrette
• Garlic bread
• Grilled chicken on the side

Nutrition

Tips

• Keep the stock warm throughout the cooking process for best results.
• Toast the sage leaves in a dry pan for extra flavor before chopping if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently, stirring in extra stock or cream as needed.

Serving Suggestions

• Serve with a simple arugula salad
• Pair with a glass of crisp Chardonnay

FAQ