Name: Roasted Butternut Squash and Sage Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups Butternut Squash, peeled and cubed; 1.5 cups Arborio Rice; 6 cups Vegetable Broth; 2 medium Shallots, finely minced; 3 cloves Garlic, minced; 0.5 cup Dry White Wine; 4 tbsp Unsalted Butter; 20 leaves Fresh Sage Leaves; 0.5 cup Parmigiano-Reggiano, freshly grated; 2 tbsp Extra Virgin Olive Oil

"This luxurious risotto combines the natural sweetness of caramelized roasted butternut squash with the earthy, aromatic crunch of fried sage. A perfectly balanced Italian masterpiece that brings gourmet comfort right to your kitchen table."

1 Ingredients

Qty	Item
3 cups 450 g	Butternut Squash, peeled and cubed
1.5 cups 300 g	Arborio Rice
6 cups 1.4 l	Vegetable Broth
2 medium 50 g	Shallots, finely minced
3 cloves 9 g	Garlic, minced
0.5 cup 120 ml	Dry White Wine
4 tbsp 56 g	Unsalted Butter
20 leaves 10 g	Fresh Sage Leaves
0.5 cup 50 g	Parmigiano-Reggiano, freshly grated
2 tbsp 30 ml	Extra Virgin Olive Oil

2 Instructions

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy but still green. Remove sage leaves and set aside; reserve the sage-infused butter.

In a large pot, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.

In a large, heavy-bottomed pan or Dutch oven, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.

Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the edges are translucent and the grains smell nutty.

Pour in the white wine and stir until completely absorbed by the rice.

Begin adding the warm broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait for the liquid to be almost fully absorbed before adding the next ladle.

Continue this process for 18-22 minutes until the rice is creamy and al dente. About 5 minutes before the rice is done, stir in two-thirds of the roasted butternut squash (mash a few pieces into the rice for extra creaminess).

Once the rice is cooked, remove from heat. Stir in the remaining butter, the sage-infused butter from step 2, and the grated Parmesan cheese. Season with salt and pepper to taste.

Serve the risotto topped with the remaining whole roasted squash cubes and the crispy sage leaves.

·
Never use cold broth; adding cold liquid shocks the rice and prevents the release of starch, resulting in a less creamy texture.
·
Don't over-stir; stir enough to release starch but not so much that you introduce too much air and cool the dish down.
·
Mashing a small portion of the roasted squash into the rice creates a beautiful orange hue and extra velvetiness.
·
Choose a high-quality Arborio or Carnaroli rice for the best results; long-grain rice will not work for this technique.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, substitute the butter with a high-quality vegan butter or olive oil, and use a vegan parmesan alternative or nutritional yeast.

What is the best wine for risotto?

A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc works best. Avoid sweet wines as they will alter the flavor profile significantly.

How do I know when the rice is done?

The rice should be 'al dente'—tender with a slight bite in the center. The consistency should be slightly loose, often called 'all'onda'.

Can I prepare this in advance?

Risotto is best served immediately. However, you can roast the squash and prepare the broth in advance to save time.

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