Roasted Butternut Squash Risotto with Sage

Photo by Dunja B.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1

    small butternut squash (you will probably use just one half)

  • ■1 tablespoon extra virgin olive oil

  • ■1 small sweet onion, diced

  • ■1 large garlic clove, minced

  • ■1 cup arborio or carnaroli rice

  • ■2 tablespoons chopped fresh sage

  • ■1 tablespoon chopped fresh thyme

  • ■1/2 cup white wine

  • ■4-6 cups chicken stock, warmed on the stove in a pot

  • ■1/2 cup grated Parmigiano Reggiano cheese

Directions

Peel squash with vegetable peeler. Trim ends. Cut squash in half, vertically. (You can save one half for another use - roast it and serve it with dinner tomorrow). Scoop out seeds. Cut squash into 1 inch cubes and place on foil lined baking sheet. Drizzle with some olive oil, salt and pepper. Bake at 350 degrees until tender, about 25 minutes. Test with a fork. You want nice crispy carmelized pieces - do not be afraid to roast the squash a little longer. Meanwhile, start risotto. In a medium size pot, (I use a Chef's pan with sloping sides, it makes stirring the risotto easier) add 2 tablespoons olive oil and chopped onion. Saute onion until a little soft, about 5 minutes. Add garlic and saute 1 minute. Add rice and toast the rice, stirring for about 2-3 minutes. Add herbs and stir. Add wine and let simmer for a couple of minutes. Start adding stock with a ladle, just a couple of ladles at a time. Stir the risotto, leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir. Continue this until risotto is creamy, about 25 minutes. Turn off heat and add cheese and roasted squash.

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