Gourmet Veggie Mama

Butternut Squash Risotto with Brown Butter and Sage

I love risotto. It really doesn’t take much skill, just time and attention. So when I saw this recipe for butternut squash risotto, I put it on the menu right away. I haven’t made a risotto in a while, because it’s just been too darn hot to stand over the stove for half an hour, but fall is here (sort of) and the time is right.

Don’t mind if I do.

I unintentionally browned the butter, which is hard to do by accident, but it turned out to be a perfect match for the sage and butternut squash, so yay for that! I think I’ll do it on purpose next time. For my money, there’s no better savory fall flavor than brown butter. Add in butternut squash and sage, and you have the trifecta of fall goodness.

Did Nora like it? In her words,” Baby eatin’ the rice. Yummmm!” So, yeah.

Frozen peas are great for teething, too.

The grown-ups enjoyed a bottle of Ridge Lytton Estate Grenache with dinner, which made it an all-around smashing evening… but then again, pretty much any bottle of Ridge does.

None for Nora just yet, though.

I made this on a Sunday evening so that the hubby could keep the kidlet occupied while I stirred and stirred (and stirred some more), since you really can’t stop and start on risotto. All that stirring is what makes it so creamy and delicious!

Butternut Squash Risotto
Adapted from this recipe from Dinner with Daneman

1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
4 Tbs butter, divided
1 Tbs olive oil
1-2 shallots, finely chopped
2 cups Arborio rice
splash white wine or dry vermouth
6-8 cups vegetable stock
2/3 cup grated parmesan, plus additional for garnish
6-8 fresh sage leaves (or about 1 tsp dried)

Preheat the oven to 400°. Melt 2 Tbs butter and toss with the butternut squash cubes. Spread the squash cubes out onto a baking sheet lined with parchment or a silicone liner and roast in the oven until fork-tender, 30 to 45 minutes, tossing occasionally to ensure even browning. Remove the squash from the oven and purée about 3/4 of it in a food processor, setting the rest aside.

Meanwhile, in a medium saucepan, bring the stock to a boil, then cover and reduce to a simmer while you make the risotto. Once the stock is hot, melt the remaining 2 Tbs butter with the olive oil in a large saucepan or dutch oven over medium heat until the butter foams. Continue stirring until the butter turns light golden brown. Add the shallot and cook, stirring occasionally, until translucent.

Add the rice and stir to coat. Toast the rice, stirring constantly, until a little white dot forms in each piece of rice, about 3 minutes. Add a splash of wine or vermouth and stir until it evaporates, just a few seconds.

Add about a cup of stock to the rice and cook, stirring constantly, until most of the liquid has been absorbed. Keep adding stock by the ladleful and stirring while it absorbs, checking the texture after about 20 minutes. About halfway through the cooking, add the sage, if you are using dried. Otherwise, add it with the squash purée at the end. The final texture should be creamy and tender but with a little resistance to the bite.

Once you have reached your desired consistency, remove the rice from the heat and stir in the puréed butternut squash and parmesan and mix until fully incorporated. Stir in the cubed butternut squash and add salt and pepper to taste. Serve immediately, garnished with a good sprinkling of parmesan and/or fresh sage.

The Peaceful Mom

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12 Thoughts on “Butternut Squash Risotto with Brown Butter and Sage

  1. I absolutely swear to you that the computer just gave off a whiff of scent. That looks so good that I could smell it. I swear it.
    Jester Queen recently posted..Memories Captured October: The FairMy Profile

  2. Yum! I love making ravioli in a simlar fashion but will have to do it with risotto. In the summer risotto I recently posted I added “Pour yourself a glass of wine,” in the directions for all of the stirring. Will have to try that Grenache, too.

  3. This looks so good! I’ve always wanted to try making risotto

    • Oh, doooooo it! I swear, I always had this perception that risotto was a fussy and complicated dish, but it’s really not. You just have to keep stirring and stirring.

  4. Yum! I made a butternut squash ravioli with sage butter before (http://inherchucks.com/2012/01/10/butternut-squash-ravioli-with-sage-butter/) but this looks even more divine 🙂

    Thanks for sharing and linking up!
    Heather @ In Her Chucks recently posted..What’s in the Box? #48My Profile

  5. Looks delicious!! Thanks for the shoutout 🙂 I have lots of your recipes on my list too!

  6. risotto and a bottle of red wine? i think we will be fine friends, my dear. fine friends. 😉

    p.s. risotto looks great!

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again with week with more seasonal & fresh/whole food posts 🙂 xo, kristy
    kristy @ Gastronomical Sovereignty recently posted..Birthdays (hint: there’s a giveaway!)My Profile

  7. That looks soooo good! Butternut risotto is on my “to-try” list, but you’re right… it takes time. not a weeknight dinner, that’s for sure!

  8. Mmm…. I just made this tonight & it was fantastic! I had a kabocha squash in my root cellar that I didn’t know what to do with, so I searched your site for squash recipes… and this one sounded awesome & just the thing for a chilly Saturday evening!!
    Thanks for the inspiration!

    • I’m so glad you liked it! I need dinner inspiration for tonight, and I actually think I have all the stuff for this… so thanks for the inspiration right back! Gotta love that!

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