Butternut Squash Risotto with Rosemary and Sage
This risotto is popular for a reason. With its golden hue, tender pieces of butternut squash, and mix of woodsy herbs, it is the perfect dish for a fall dinner party or Sunday family supper.
Servings: 6
Ingredients
- 6 cups low sodium vegetable or chicken broth
- 1 (1 1/2 pound) butternut squash or 3 cups cubed butternut squash
- 3 tablespoons extra-virgin olive oil, plus more as necessary
- 1 small yellow onion, finely diced (about 3/4 cup)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1 tablespoon butter (optional)
Instructions
- Heat the broth: Pour the broth into a medium saucepan and warm it over medium heat until it is almost at a simmer. Reduce the heat to low and cover the pan to keep the broth warm.
- Prep the squash: If using whole squash, trim and peel it (see "Tips for Peeling and Cutting Butternut Squash" section above). Remove the seeds and stringy flesh. Cut the squash into 3/4-inch cubes. You should have 3 cups (save any extra for another use; it’s delicious seasoned with salt and pepper and roasted).
- Sauté the vegetables: Measure 3 tablespoons extra-virgin olive oil into a deep skillet or heavy-bottomed sauté pan and add the onion. Set on medium-low and cook 8 minutes, until the onion is soft and pale gold. Add the squash cubes and stir to coat them with oil. Cook, stirring often, until the squash is just starting to soften but is still quite firm, about 10 minutes. Season with 1/2 teaspoon salt, a grinding of black pepper, and the rosemary and sage. Cook 4 minutes longer, until the squash is just tender but still firm enough to hold its shape. Scoop out half the pieces and set them aside in a bowl.
- Stir in the rice: Add the rice and toast it, coating it well with oil and stirring for 3 to 5 minutes, until it is pearly and translucent and you start to hear it crackle. Add another tablespoon of olive oil if the bottom of the pot seems dry. Season with 1/2 teaspoon salt (unless your broth is already salted).
- Add the wine: Add the wine and let it bubble briefly, stirring until it is absorbed. Ladle in 3/4 cup of hot broth and stir. Keep stirring until the broth is completely absorbed. Then add another ladleful, stirring regularly and allowing the rice to absorb the liquid before adding more.
- Finish cooking the risotto: After 15 minutes, stir in the reserved pieces of squash. Continue to cook the risotto, adding a ladleful of broth and stirring, until creamy and the rice is al dente. Taste a small spoonful; the grains should be tender with just a tiny bit of firmness at the center, but no chalkiness. If the rice is chalky, add another ladleful of broth and stir until the rice is creamy and al dente. Add a final splash of broth to give the risotto its signature “wavy” or “flowing” consistency; it should be slightly runny but still spoonable.
- Finish the dish and serve: Remove the pot from the heat and stir in the parmesan cheese and butter (if using). Stir vigorously until the cheese and butter are fully incorporated. Spoon the risotto into bowls and serve while still hot and creamy, with a sprinkle of cheese on top of each serving.
Video
Notes
- For any leftover butternut squash, try: Butternut Squash Pasta with Roasted Garlic, Simple Roasted Butternut Squash with Lime and Hazelnut, or Easy Butternut Squash Recipe with Lentils and Quinoa,
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 372.8kcal | Carbohydrates: 60.7g | Protein: 8.2g | Fat: 9.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.7g | Cholesterol: 7.3mg | Sodium: 153.3mg | Potassium: 540.9mg | Fiber: 5.3g | Sugar: 4.7g | Vitamin A: 13369.7IU | Vitamin C: 27.7mg | Calcium: 148.9mg | Iron: 3.3mg
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