Butternut Squash Risotto
A creamy and rich risotto with nutty undertones and fresh sage.
Ingredients
Pureed squash
- 1 butternut squash
- 2 tablespoons olive oil
- salt and pepper
Risotto
- 2 tablespoons butter or your favorite alternative, divided
- ½ large onion sliced thinly into half rings
- 2 garlic cloves minced
- 1 teaspoon salt divided
- ½ teaspoon red pepper flakes optional
- 1 ½ cups arborio rice
- ¼ cup sherry
- 3 cups chicken stock or vegetable stock to make it vegetarian
- 1 cup pureed butternut squash
- 1 tablespoon fresh sage cut into thin ribbons
Instructions
Pureed squash
- Pre-heat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Prepare the squash. Slice the squash in half horizontally, scoop out the seeds (set aside for later if desired) and pulp. Lay the squash halves, cut side up on the prepared baking sheet. Brush oil over the flesh of each squash half, then season liberally with salt and pepper.
- Roast the squash for about 1 hour, until a fork presses easily through the flesh of the squash in multiple spots.
- Allow the squash to cool enough for handling, then use a spoon to scoop the flesh into the bowl of a food processor. If you do not have a food processor you can use a standard or stick blender, a potato masher, or a fork. By your chosen means, process the squash until it is smooth and consistent all the way through. Or, if you prefer a thicker consistency for some mouthfeel, stop just short of complete smoothness.
Risotto
- In a large, shallow pan melt 1 tablespoon of butter over low heat. Add the onions and a ½ teaspoon of salt to the pan. Continue to cook the onions over low heat, stirring frequently, until they are browned, getting sticky, and smell amazing, about 20 minutes.
- Add in the remaining tablespoon of butter and the red pepper flakes, if using. When the butter is melted, pour in the rice, then stir to coat the grains well. Turn the heat up to medium and stir risotto for another 2 minutes. Pour the sherry into the pan and stir until the sherry is mostly absorbed.
- Pour or ladle in the first cup of broth and increase the heat slightly, until a simmer is maintained. Meanwhile, continue to stir the rice until the broth is mostly absorbed. Repeat this step with the remaining broth.
- When the broth is mostly absorbed, stir in ¾ cup of the pureed squash. Continue to cook the rice, stirring frequently, until the rice is tender but with a little bite. Add in as much of the remaining pureed squash as necessary to reach your preferred consistency.
- Taste the risotto and adjust the salt to taste. Sprinkle fresh sage over the top of the risotto before serving.
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