Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Risotto


  • Author: Chef Shelly

Description

Butternut squash risotto is such a great fall and holiday dish.


Ingredients

Scale

3 tablespoons olive oil

2 tablespoons minced garlic

2 tablespoons minced shallots

1 tablespoon minced fresh sage leaves

1 small butternut squash peeled and cut in 1/2 inch cubes

2 cups arborio or carnaroli rice

3/4 cup dry white wine or hard cider

67 cups vegetable or chicken broth

salt & pepper for seasoning

2 cups greens – spinach, arugula or kale cleaned and roughly chopped

2 tablespoons butter or great EVOO

1 cup fresh grated parmesan (no pre grated parmesan!!)

3 tablespoons butter

1 dozen large sage leaves

nuts or seeds optional


Instructions

In a large pan warm the broth. It does not need to be boiling. For added flavor add a parmesan rind, fresh herbs you might have, peppercorns, bay leaves.

In a heavy 4 quart pot, heat the olive oil. Add the garlic, shallots, minced sage and butternut squash. Cook for three to four minutes stirring often. If veggies seem dry give another swirl of olive oil.Β  Next add the rice, you will probable need another swirl of oil.Β  Cook the rice 2 -3 minutes until the edges become translucent.

Pour in the wine or hard cider and stir until the liquid has evaporated. Start adding one or two ladles of warm broth. Stirring the rice until the liquid is absorbed. Repeat by adding 1 – 2 ladles of warm broth and stir until the liquid is evaporated. This process will take at least 20 – 30 minutes. Have a tasting spoon close by so that you can taste as you cook. Risotto should be al dente just like pasta.

Once the risotto is cooked to your liking, add the parmesan cheese, greens and butter (or EVOO) and stir to incorporate. Taste and season with salt & pepper.

Sage leaves: while the risotto is cooking in a small saute pan heat the butter over medium heat. Cook the sage leaves until the leaves turn shiny and darker in color and crispy. Drain on a paper towel. You can drizzle the left over brown butter over the risotto.

Notes

Garnish Ideas:

Wedge of burrata cheese on top of a serving drizzled with nice EVOO or Truffle oil

Wedge of a nice gorgonzola cheese and drizzle of really nice balsamic

Wedge of Brie cheese drizzle of pomegranate molasses and pomegranate arils

LEFTOVERS – if you have any leftovers, store in the refrigerator. For breakfast shape the chilled leftover risotto into a cake and fry. Garnish with an over easy egg and wilted greens, fresh parm. You wont be sorry πŸ™‚