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Butternut squash risotto

Butternut Squash Risotto

Luxuriously creamy risotto with caramelized roasted butternut squash folded in and on top, finished with Parmigiano-Reggiano, nutmeg, and crispy sage leaves in brown butter.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium butternut squash about 2 lbs, peeled, seeded, cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • 0.5 tsp black pepper
Risotto
  • 1.5 cup Arborio rice do not substitute regular rice
  • 2 medium shallots finely diced
  • 4 garlic cloves minced
  • 2 tbsp unsalted butter for cooking
  • 1 tbsp olive oil
  • 0.5 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 6 cup warm chicken or vegetable broth kept hot in a separate pot throughout cooking
  • 2 tbsp cold unsalted butter for the mantecatura finish
  • 1 cup Parmigiano-Reggiano freshly grated not pre-grated
  • 0.25 tsp freshly grated nutmeg
Crispy Sage Brown Butter
  • 4 tbsp unsalted butter
  • 15 fresh sage leaves

Equipment

  • 1 Large wide heavy-bottomed pot or Dutch oven
  • 1 Medium saucepan for keeping broth warm
  • 1 Large rimmed baking sheet
  • 1 Small skillet for sage butter
  • 1 Ladle

Method
 

Roast the Squash
  1. Preheat oven to 425°F (220°C). Toss squash cubes with olive oil, thyme, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until golden and caramelized at the edges. Set aside half will go into the risotto, half on top.
Make the Risotto
  1. Pour broth into a medium saucepan and keep at a bare simmer over low heat throughout the entire cooking process. Adding cold broth to hot rice disrupts cooking.
  2. In a wide heavy-bottomed pot, heat 2 tbsp butter and 1 tbsp olive oil over medium-low heat. Add shallots and cook, stirring, for 6-8 minutes until very soft and translucent. Add garlic and cook 1 more minute.
  3. Add Arborio rice. Stir to coat every grain in fat. Toast for 2 minutes until the edges of the rice become slightly translucent and smell faintly nutty.
  4. Pour in white wine. Stir constantly until fully absorbed, about 1-2 minutes.
  5. Add one ladleful of warm broth (about 3/4 cup). Stir almost constantly over medium heat. When liquid is nearly fully absorbed, add another ladle. Continue for 20-25 minutes until rice is al dente tender with just a tiny bite in the center, and the consistency is loose and flowing like lava.
  6. Mash or roughly purée half the roasted squash and stir into the risotto during the last 5 minutes. This naturally thickens and sweetens the risotto.
  7. Remove pot from heat. Add 2 tbsp cold butter cut into small pieces and all the Parmigiano-Reggiano. Stir vigorously for 1-2 minutes the risotto should become incredibly creamy and glossy. Add nutmeg, taste, and season generously with salt and white pepper.
Crispy Sage & Serve
  1. Melt 4 tbsp butter in a small skillet over medium heat. Once golden brown and nutty smelling, add sage leaves. They will crisp in 30-45 seconds. Remove immediately and drain on paper towels.
  2. Spoon risotto into warm wide bowls. Top with reserved roasted squash, crispy sage, a drizzle of brown butter from the pan, and extra Parmigiano. Serve within minutes risotto cannot wait.

Notes

The mantecatura (vigorous stirring of cold butter and cheese off the heat) is the step that makes risotto truly great don't skip it. The risotto should be loose enough to flow and spread when you tip the bowl. If it holds its shape rigidly, add a splash more warm broth.