Butternut Squash Risotto
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 103.53 ml unsalted butter
- 29.58 ml minced fresh sage
- 1419.54 ml vegetable stock or 1419.54 ml chicken stock
- 473.18 ml pureed butternut squash
- 29.58 ml olive oil
- 157.80 ml caramelized onion
- 473.18 ml arborio rice
- 4.92 ml minced fresh rosemary
- 118.29 ml dry white wine
- 118.29 ml grated parmigiano-reggiano cheese
- salt & freshly ground black pepper, to taste
directions
- In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
- In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
- In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
- Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
- When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.
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Reviews
-
The taste of this dish is fabulous! made for company tonight. One thing to note, most of the color from the butternut squash fades and we happened to be serving on tan plates (very much the same color as the rice) -- make sure you garnish the top with something if you're presenting because it is a very bland looking homogenous color otherwise. As a suggestion, julienne some of the butternut squash and steam lightly and use to garnish the center of the plate or bowl along with some sage leaves or maybe some baby arugula.
RECIPE SUBMITTED BY
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