Roasted Butternut Squash & Sage Risotto

How to Make Roasted Butternut Squash & Sage Risotto

Total time: 1 h 5 min · Yields 4 servings

1. 1

   Roast the Squash

   Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, pepper, and nutmeg on a large baking sheet. Roast for 25-30 minutes until tender and golden at the edges. Remove from the oven and set aside.

2. 2

   Crisp the Sage and Sauté Aromatics

   In a large heavy-bottomed pan or Dutch oven, melt half of the butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp; remove and set aside. In the same butter, sauté the shallot for 3 minutes until translucent, then add the garlic for 1 minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the pan and stir constantly for 2 minutes. You want the edges of the rice grains to look translucent while the center remains white. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook until the liquid has evaporated.

4. 4

   The Slow Stir

   Add a ladleful of warm vegetable stock to the rice. Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process for about 18-22 minutes. Meanwhile, mash about 1/3 of the roasted squash with a fork.

5. 5

   Finish and Emulsify

   When the rice is al dente and the texture is creamy, stir in the mashed squash, remaining whole squash cubes, remaining butter, Parmesan cheese, and lemon juice. Season with salt and pepper to taste. Cover and let sit for 2 minutes.

6. 6

   Serve

   Divide the risotto into warm bowls. Garnish with the reserved crispy sage leaves and an extra sprinkle of Parmesan.