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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