Butternut Squash Risotto

Written by on in Foods, Meals

*Click here for an a oven baked risotto

Ingredients

  • 7 cups of low-sodium chicken broth
  • 1 tablespoon of extra-virgin olive oil
  • 1 small onion, chopped
  • 2 tablespoons of butter, divided
  • 4 cups of cubed butternut squash (from a 2 1/2-lb. squash) 
  • 3 cloves garlic, minced
  • 2 cups of arborio rice
  • 1/2 cups of white wine
  • 1 cups of freshly grated Parmesan
  • 2 tbsp cups of freshly chopped sage

Instructions

  1. Pre-heat oven to 375°F. Sprinkle cubed butternut squash with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. Around 55 to 60 minutes.
  2. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
  3. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Season with salt and pepper. 
  4. Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
  5. Add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. 
  6. Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving.

Instructions to Fried Sage

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.

Oven Baked Risotto

This will be the easiest risotto you’ve ever made! No stirring required!

This recipe serves 2.

Ingredients

  • 1 pound of frozen butternut squash (pre cubed)
  • 1 medium onion
  • 2 cloves of garlic
  • 2 cups of chicken or vegetable broth
  • 1/4 cup of wine
  • 1/2 cup of parmesan or more to taste
  • 1.5 tablespoons of butter
  • 3-4 sage leaves

Instructions

  1. Pre heat oven to 375°F with a baking sheet.
  2. Add frozen butternut squash into a bowl and season with oil, salt and pepper and toss.
  3. Bring 2 cups of chicken broth and 1/2 cup of water to a boil.
  4. In a dutch oven, heat some oil over medium heat. Add onion and garlic and cook until translucent.
  5. Add 3 cups of liquid broth and 3/4 cups of arborio rice to the dutch oven. Stir and cover. Put dutch oven on lower rack in oven for 65 min.
  6. At the same time, roast butternut squash in upper rack of oven, turning halfway around 25 min.
  7. Heat up oil to medium and add sage. Cook until dark green and crispy. Add a few tablespoons of butter to pan and create a brown butter sauce.
  8. Remove dutch oven and pour in 1/2 cup of broth, parmesan, wine, butter and stir continuously for 2-3 min.
  9. Stir in the butternut squash. Top with fried sage and brown butter.