Description
A warming bowl of butternut squash risotto is just what a cold late fall day calls for. Crispy, fried sage makes for the perfect topping.
Ingredients
Scale
- 3 tbsp extra virgin olive oil
- 4 tbsp butter, divided
- 20–25 small sage leaves
- ½ medium onion, finely chopped
- 1 heaping cup butternut squash, cut into ½ inch cubes
- 1 cup arborio rice
- ½ cup dry white wine
- 3–4 cups chicken or vegetable stock, or as needed
- ¼ cup freshly grated parmigiano reggiano cheese
- Kosher salt, to taste
Instructions
- Fry sage: Warm oil over medium heat in a small pan. Add sage leaves one at a time, and fry about 30-45 seconds, or until crispy, turning half way through. Cook in batches to avoid over-crowding pan. Drain on paper towels. Season with salt.
- Warm stock: Add stock to a pot, bring to a boil, reduce to low and cover until ready to use.
- Saute onions: Transfer “sage” oil to a medium-sized pot. Warm over medium heat, add onions and season with salt. Sauté about 10-15 minutes or until softened and beginning to lightly caramelize. Lower heat to medium-low, when needed, to avoid over-browning.
- Saute squash: Add 2 tablespoons of butter, followed by the squash. Season with salt. Sauté about 10-12 minutes, or until somewhat tender, but not fully cooked through. Control heat to avoid browning.
- Toast rice & start risotto: Add rice and toast about 3-4 minutes. Pour in wine and boil until reduced to about 2 tablespoons. Bring stock back up to a gentle simmer. Add in a couple ladlefuls of stock or enough to just cover the rice.
- Cook risotto: Stir every 5-6 minutes, adding additional stock as needed. Cook for a total of 14-18 minutes or until tender with a slight bite.
- Finish risotto: Off the heat, add cheese and remaining 2 tablespoons of butter. Stir vigorously while quickly rotating the pan in a circular motion. Add additional stock as needed and continue to stir until mixture is creamy and emulsified. Taste and adjust seasoning, as needed.
- Serve: Transfer to serving dishes and garnish with fried sage. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of risotto
- Calories: 405
- Sugar: 4.6 g
- Sodium: 749.9 mg
- Fat: 29.4 g
- Saturated Fat: 11.6 g
- Carbohydrates: 25.2 g
- Fiber: 1.4 g
- Protein: 7.1 g
