Risotto is creamy and rich. This butter nut squash risotto feels like fall on a plate. The warm tones from the squash and the sage make this the perfect addition to any meal. You will see how easy it is to make this recipe too.
1 cup white winewarmed in the microwave for a minute
4cups chicken stockplus 1 more if needed
2 cups butternut squash peeled and cubed in 1 inch cubes
1/2small onion finely chopped
1 tablespoonfresh sagefinely chopped
2 tablespoonsunsalted butter
1cupfreshly grated parmesan cheeseplus more for garnish
Extra Virgin Olive Oil
Salt and Pepper
Instructions
In a medium pot, heat the chicken stock in a steady medium low heat. Leave heating, while you prepare the butternut squash.
Separately, in a large sauté pan on medium high heat, add the butternut squash, season with salt and pepper and sautee for 2-3 minutes.
Sauté and stir so it cooks evenly on all sides.
Add the onion and re-season with salt.
Stir in the sage. Cook for 7-10 minutes, stiring occasionally until the squash is tender and cooked through.
Set aside in a a bowl.
In the same pan, add more olive oil.
Add the Risotto and coat well in the olive oil.
Toast the rice in the pan for 1-2 minutes.
Add the wine wine. Be careful with the steam!
Stirring constantly, let the wine evaporate. Once you can see that the liquid is all absorbed, its time to star adding the stock.
Add one laddle full of stock at a time. This is a repetitive motion. Add stock, stir it in constantly. Once absorbed, add another laddle full.
Continue adding the stock until you have used a little more than half of the stock.
Test the rice, check for seasoning and check to see how much it has cooked. At this point the rice will still be hard and probably half way done.
Adjust the seasoning if more salt and pepper in needed.
Continue adding the stock and stirring it in. At this point the rice is clumpy and moist. It has puffed up and is on its way to being almsot done.
When you have around 2 laddles left of stock, check to see if the rice is cooked. Risotto is supposed to be "al dente". This means it will not be completely soft all the way through. It will have a bite to it. It will be cooked through but it will just have a little texture still.
Stir in the butternut squash and adjust the seasoning if needed. *check notes below
Add one more laddle full of stock.
Add the butter and parmesan cheese. Stir them in. If the rice is a bit dry, add the remaining of the stock.
Serve the risotto and grate more parmesan cheese over it. Enjoy!
Recipe Video Instructions
Notes
*If the risotto still needs to cook more, add more stock to the stock pot and continue cooking until it reaches the consistency you desire