Butternut Squash Risotto with Brown Butter and Sage

Butternut Squash Risotto with Brown Butter and Sage

Ok, so Christmas is less than a month away? Where is the time going anyways🤦🏻‍♀️!!! Well, better get our little butts in the kitchen, shall we! 

The Holidays, all the dinner parties, all the family & friends and ALL the FOOD & DRINKS🙌🏻. Also, The Holidays… Indulgence💯Am. I. Right? What comes to my mind when I think of Indulgence? Cheesy, Carb-y, Rich, Delicious: Risotto🤤. Not any Risotto, Butternut Squash with Brown Butter & Sage. Yes Please!!! Perfect for an Appetizer, Side or Main. Also, who doesn’t have a bunch of Butternut Squash hanging out in there fruit bowl at this time of the year. And, I mean… Brown Butter with Sage #thebest. 

So if you guys made my Mushroom Risotto a little while back, basically the same process with a few extra steps.

  1. Roasting the Butternut Squash
  2. Making the Brown Butter

Besides that, all the same so easy peasy. Risotto seems to be intimidating to some people but I promis it’s one of the easiest things to make. 

Start off by preheating the oven to 400 degrees. You will need a 2 pound Butternut Squash. Peeled, Seeded and Diced into 1/2 inch cubes. Line a baking sheet with parchment paper. Spread the diced squash onto the baking sheet, drizzle with EVOO and season with salt and pepper. Bake for 30-40 minutes until lightly browned and cooked through. By the way, you could totally make this step ahead of time. Like, the day before even. Once the squash is done, take about half of it and puree with 1/2 cup Chicken Broth (could also sub for veggie broth if you want to make it vegetarian). The food processor, immersion blender or blender works great. Set that and the remaining roasted squash aside until ready to use. Now, let’s talk about something very important/life changing: Brown Butter & Sage. This on it’s own is unreal, tossed with Ravioli, Gnocchi or in this case, mixed into Risotto. It really takes this dish to the next level, and it pairs great with the squash. In a small pan, add 4 TBSP (half a stick) Salted Butter. Set the heat to medium-low and start melting the butter. Once the butter has melted and starts to bubble, add the sage leaves (about 15-20 leaves). As the butter begins to brown, the sage leaves will flavour the butter and get really crispy, delicious. Once the butter has browned (it should take about 7-8 minutes) carefully remove the sage leaves onto a small plate and set both the butter and leaves aside until ready to use. You can make the butter as the squash is roasting or as you are making the Risotto. Whatever you prefer😊

For the Risotto, you will need:

  • 2 Cups Arborio Rice
  • 4-5 Cups Chicken Broth, you could also sub for Vegetable Broth
  • 1 Cup freshly grated Parmigiano-Reggiano Cheese + Extra for Serving
  • 1/2 Cup minced Shallots
  • 3/4 Cups White Wine
  • 2 TBSP Butter
  • 2 TBSP EVOO
  • Salt & Pepper

Start off by bringing the broth to a simmer in a small pan. The broth should be warm as you are adding it to the rice. Then, over medium-low heat in a large Dutch Oven or Pan, add the butter and EVOO. When the butter is melted, add the minced shallots and season with salt and pepper. Cook for a few minutes without browning the shallots. Add the Rice and Sautee the rice for a few minutes with the shallots. 
Deglaze with the White Wine. Let it reduce by half and then set a timer for 18 minutes. Start slowly incorporating the broth a ladle -full at a time and stirring the Risotto frequently in a figure 8 motion. You always want to have some broth in there so it doesn’t stick to the bottom of the pan and cooks slowly so it creates than creamy texture. Depending on how “loose” you want your Risotto, you can play around with the amount of broth. I used about 4 cups because I like mine more on the “thicker” side but it’s really a personal thing. You can always add a little more broth at the very end to loosen it up. Or, even when reheating up leftovers. (Another thing with leftovers, ARANCINI aka Fried Risotto Balls aka Little Balls of Heaven😍😍😍 (which are coming soon on the blog because you need these at your Holiday parties). OK, back to the Risotto… try to move past the Arancini for now… (For. Now🤭) after the 18 minutes, it should be cooked to al dente. You don’t want it to be “mushy”, treat this like pasta, it should still have a bite to it. Add the pureed squash, the diced squash, the brown butter and the grated parm, mix everything together. Take about half of the fried sage leaves and crumble them up in the risotto, the rest you can use for garnish. You can also save a bit of that brown butter to drizzle on top with some parm shavings. Y.U.M!!!

Serve this with your favourite red wine and you have perfection right there! Also, I am going to do my absolute best to share as MUCH recipes as I can before Christmas!! Including all the festive cocktails because let’s be real, it’s #Thirsty Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday this time of year! Am I right?

I’ll be back soon🙋🏻😘
XO, Nat

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Butternut Squash Risotto with Brown Butter and Sage

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 40+20 minutes
  • Total Time: 1h20
  • Yield: 4-6 Servings
  • Category: Lunch, Dinner
  • Cuisine: Italian

Description

Creamy, Carb-y, Cheesy, Delicious Butternut Squash Risotto with Brown Butter & Sage. Heck YES!! Perfect starter, side or main. Also, this takes #MeatlessMonday to a whole other level!


Ingredients

For the Butternut Squash:

  • 1 – 2 pound Butternut Squash, peeled, seeded and diced into 1/2 inch cubes
  • EVOO
  • Salt & Pepper
  • 1/2 Cup Chicken Broth for pureeing

For the Brown Butter & Sage:

  • 4 TBSP (Half a Stick)
  • 15-20 Sage Leaves

Risotto:

  • 2 Cups Arborio Rice
  • 4-5 Cups Chicken Broth
  • 3/4 Cup White Wine
  • 1/2 Cup minced Shallots
  • 1 Cup freshly grated Parmigiano-Reggiano + Extra for Serving
  • 2 TBSP Butter
  • 2 TBSP EVOO
  • Salt & Pepper

Instructions

For the Butternut Squash:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside until ready to use.
  2. Peel the squash (a vegetable peeler works great). Slice in half, remove the seeds and dice into 1/2 inch cubes.
  3. Spread the diced squash onto the baking sheet and drizzle with EVOO, Salt & Pepper.
  4. Bake for 30-40 minutes until lightly browned and tender.
  5. Take about half the squash cubes and puree 1/2 cup chicken broth. You can use either a blender, food processor or emersion blender. Set aside until ready to use.

The Brown Butter with Sage:

  1. In a small pan over medium-low heat, add 4 TBSP (half a stick) of salted butter. When the butter is completely melted and starts to bubble, and the sage leaves.
  2. The butter will begin to smells fragrant, nutty and the sage leaves should be nice and crispy. The whole process should take about 7-8 minutes.
  3. When the brown butter is done, carefully remove the crispy sage leaves onto a small plate. Set the butter and sage leaves aside until ready to use.

For the Risotto:

  1. In a small pan, bring the broth to a simmer. The broth should be warm as you are adding it to the rice.
  2. In a large Dutch Oven or pan, heat the butter and EVOO over medium-low heat. Add the minced shallots and sauté for a few minutes until translucent (you are not looking to brown the shallots). Add the rice and toast with the shallots for a few minutes.
  3. Deglaze the pan with the white wine. Once it has reduced by about half, set the timer for 18 minutes. Start adding the broth a ladle at a time. As you are slowly adding broth, you want to be stirring the Risotto in a figure 8 motion (the combination of slowly incorporating the broth constant stirring creates that creamy texture).
  4. After the 18 minutes, the Risotto should be done. You are looking for an al dente texture. Add the pureed squash, the diced squash, the brown butter*, the grated parm and about half the sage leaves crumbled up. Give everything a mix and adjust the seasoning to taste.
  5. Serve it up as a starter, a side or main with the remaining crispy sage leaves and parm shavings.

Notes

* The squash can be prepped and roasted up to a day ahead of time. Just make sure to reheat it slightly before you add it to the Risotto.
** You can save a few spoonful’s of Brown Butter to drizzle over the Risotto.
*** Leftovers are great for making Arancini (fried Risotto balls). If you just want to reheat leftovers as is, you can add a little broth to loosen it up.

Keywords: Risotto, Butternut Squash, Brown Butter, Sage

 

 

 

 

 

 

 



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