Butternut Squash & Sage Risotto with Parmesan Crisps
20min
40min
4
485
Chef's Note
For a quicker weeknight version, you can roast the butternut squash ahead of time and refrigerate it for up to 2 days. The key to perfect risotto is patience—add the broth slowly and stir frequently to develop the creamy texture without making it gluey. If you're short on time, you can use pre-cut butternut squash from the grocery store.
Tags
Ingredients
1.5 cups arborio rice
1 medium (about 2 cups cubed) butternut squash
5 cups vegetable broth
0.5 cup white wine
2 medium, finely diced shallots
3 cloves, minced garlic
12 leaves (8 chopped, 4 whole for garnish) fresh sage leaves
1 cup, finely grated, divided Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon, freshly grated nutmeg
0.5 lemon, juiced lemon
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Peel and cube the butternut squash into 1/2-inch pieces. Toss with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, turning halfway through.
- 3
While the squash roasts, heat the vegetable broth in a saucepan and keep warm over low heat.
- 4
For the Parmesan crisps: Place 8 small mounds (about 1 tablespoon each) of grated Parmesan cheese on the prepared baking sheet, spacing them apart. Flatten slightly with the back of a spoon. Bake for 5-6 minutes until golden and crisp. Allow to cool on the baking sheet.
- 5
In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced shallots and cook for 3-4 minutes until translucent.
- 6
Add the minced garlic and chopped sage leaves, cooking for another 30 seconds until fragrant.
- 7
Add the arborio rice and stir for 2 minutes until the grains are well-coated and slightly translucent at the edges.
- 8
Pour in the white wine and stir constantly until almost completely absorbed, about 2 minutes.
- 9
Begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This process will take about 20-25 minutes.
- 10
When the rice is nearly done (tender but still with a slight bite), fold in the roasted butternut squash, remaining 1 tablespoon of butter, 1/2 cup of the grated Parmesan, nutmeg, remaining salt and pepper, and lemon juice.
- 11
Remove from heat and let rest for 2 minutes. The risotto should be creamy and slightly loose (it will thicken as it sits).
- 12
Serve immediately, topped with Parmesan crisps and garnished with whole sage leaves.
Nutrition Information (per serving)
485
12g
65g
18g
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