Butternut Squash Risotto

Butternut Squash Risotto

This restaurant-quality butternut squash risotto combines creamy arborio rice with silky squash puree and aromatic brown butter sage. The secret is the nutty brown butter finish that elevates this cozy fall dish into something truly spectacular – perfect for impressing guests or treating yourself to a luxurious weeknight dinner.

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Course: Appetizer, Side Dish

Cuisine: French

Keyword: Risotto

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 485kcal

Equipment

Chopping Board

Chef's Knife

Medium Saucepan

Ingredients

7 tablespoons unsalted butter
2 tablespoons minced fresh sage
6 cups vegetable stock or chicken stock
2 cups pureed butternut squash
2 tablespoons olive oil
2/3 cup caramelized onion
2 cups arborio rice
1 teaspoon minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated parmigiano-reggiano cheese
Salt and freshly ground black pepper to taste

Instructions

In a small saucepan over medium heat, melt 4 tablespoons of butter. Add 1 tablespoon sage and heat until butter browns. Strain into a small bowl, discard sage, and cover to keep warm.
In a large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer (8-10 minutes) and maintain over low heat.
In a large saucepan or risotto pan over medium heat, warm olive oil. Add caramelized onions and rice, stirring until grains are coated and nearly translucent with white centers (about 3 minutes).
Stir in remaining 1 tablespoon sage and rosemary. Add wine and stir until absorbed.
Add simmering stock mixture one ladle at a time, stirring frequently. Wait until stock is almost completely absorbed before adding more.
Continue for about 30 minutes until rice is tender but slightly firm in center and looks creamy.
Stir in remaining 3 tablespoons butter, cheese, salt, and pepper. Add more stock if needed for creamy consistency.
Let stand 2 minutes, drizzle with reserved sage butter, and serve immediately.

Notes

You can roast your own butternut squash or use store-bought puree to save time

Caramelize onions ahead of time – they can be stored in the refrigerator for up to 3 days

Keep stock warm throughout cooking for best texture and to prevent temperature drops

Don't skip the brown butter step – it adds incredible nutty depth to the dish

Leftover risotto can be formed into patties and pan-fried for crispy risotto cakes

For vegan version, substitute vegetable stock, vegan butter, and nutritional yeast for cheese

Wine can be substituted with additional stock if preferred

Nutrition