Butternut Squash Risotto Recipe
Ingredients
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
• 2 tbsp olive oil, divided (Umbrian Gold is always my preferred choice)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• Salt and freshly ground black pepper (Chef’s Best Friend is perfect for it)
• 4 cups chicken or vegetable stock, kept warm
• 2 large shallots, finely chopped
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 6–8 fresh sage leaves
• Neutral oil (for frying sage)
• Aged balsamic vinegar, for drizzling (my preferred choices are Traditional Red Label” BALSAMIC Vinegar DOP and Giusti Italian Balsamic Vinegar of Modena IGP.
Instructions
Prepare the Butternut Squash
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced butternut squash and season with salt and pepper. Cook, stirring occasionally, until golden and tender, about 10–12 minutes.
In the last 2 minutes, stir in the minced garlic until fragrant.
Transfer about half of the squash to a mortar and pestle and puree into a smooth paste. Reserve the rest as whole pieces for texture and garnish.
Fry the Sage
4. In a small skillet, heat ¼ inch of neutral oil until shimmering. Add sage leaves and fry for 10–15 seconds until crisp. Drain on paper towels and set aside.
Make the Risotto Base
5. In a large saucepan, heat the remaining 1 tbsp olive oil and butter over medium heat. Add the shallots and a pinch of salt; cook until softened, about 3 minutes. 6. Stir in the Arborio rice and toast for 1–2 minutes until the grains are translucent at the edges.
Cook the Risotto
7. Deglaze with the white wine and stir until mostly absorbed. Begin adding warm stock ½ cup at a time, stirring frequently. Wait until each addition is nearly absorbed before adding more.
Incorporate the Squash
8. When the rice is about halfway to al dente, stir in the squash puree. Continue adding stock and stirring until the risotto is creamy and the rice is al dente, about 18–20 minutes total.
9. Stir in the Parmigiano-Reggiano and adjust seasoning with salt and pepper.
Finish & Serve
10. Spoon the risotto into bowls. Top with the reserved diced squash, extra Parmigiano, a drizzle of aged balsamic, and crispy fried sage leaves.
*This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thanks for your support!